Founded in 1771. I want to nurture the taste of Japan that has been handed down from generation to generation, the taste of the local region that was nurtured in the climate of Fukushima, and pass it on to my children and grandchildren. With that wish in mind, we use plenty of whole soybeans produced in Japan and high-quality rice produced in Fukushima to make naturally brewed miso and koji products in old-fashioned wooden barrels.
The raw material rice is only domestic round rice, and after making rice porridge, koji is added and saccharified. It is finished with a traditional handmade gentle sweetness that does not add any sugar.
