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Meijiya Shoyu

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Considerable time and effort are applied to making the koji (a starter for fermenting soy sauce). A traditional and natural brewing process is then undertaken in which moromi (mash of unmatured soy sauce) is fermented and aged over time. This soy sauce is slowly fermented throughout the four seasons and then gently squeezed to produce its slightly strong flavor. In addition to tours, visitors can experience the soy sauce-squeezing process and make miso (fermented soybean paste).

Details

Business Hours	Business Hours: Please confirm times available for tours when making a reservation (time required for tours is 30 minutes or longer). Closed on Sundays and national holidays
Address	2276 Komatsu, Hamakita, Hamamatsu
Access	・Train: Take the Enshu Railway Line to Enshu-Komatsu Station, then get off and walk for 12 minutes ・Car: 15 minutes from the Shin-Tomei Expwy (Hamamatsu Hamakita IC), 15 minutes from the Tomei Expwy (Hamamatsu IC)
URL	http://meijiyashouyu.com/
Inquiries	053-586-2053

Meijiya Shoyu

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