Our Producers

This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.

Hanamaruki Foods produces the unique Liquid Shio Koji in Ohtone just outside of Tokyo.

Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.

Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.

Yamamoto Katsunosuke produces amazing Budo Sansho.

For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.

Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.

For over 120 years Iio Jozo has been brewing rice vinegar using traditional methods.

Yugeta Shoyu is a 98 year old soy sauce company located in Saitama Prefecture outside of Tokyo.

For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.

Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.