Founded in 1911. The first generation went to Hokkaido as a sailor, and the second generation started soy sauce brewing.
The 3rd generation started miso brewing, and the current 4th generation is focusing on the culture and popularization of fermented foods based on the belief of "continuity of tradition and innovation". We have a Yamato Koji Department and hold hands-on classes and cooking classes.
Ono Town, Kanazawa City, Ishikawa Prefecture, along with Noda and Choshi in Chiba Prefecture, are said to be one of the five major soy sauce production areas. There is also a directly managed store called "Koji Park" in the head office factory.
