Neighborhood of Romance Scent of Japan Warmth of the Brew Masters Commitment of the Artisans
Creating flavors making the most out of nature

Creating flavors making the most out of nature

Maintained since our foundation…
Commitment to “Homemade Natural Moromi”

“Natural Moromi” is the life force of soy sauce since the old days
We pride ourselves as the only brewery maintaining this method in this region, focusing on brewing authentic miso and soy sauce,
In response to the never-ending needs of our local customers,
We will continue to develop creatively rich products that can respond beyond their expectations.

  • Hitoyoshi History

    Kajiya-cho, Sagara Clan, Merchants
    The Tradition and History of
    Miso and Soy Sauce Factory

Our proud product raised
by tradition and blessed by nature

Kamada’s Umaka Soy Souce and Gozen Soy Sauce are made using the finest quality bonitos and kombu.
It goes satisfyingly well with tofu, sashimi, horse meat sashimi, raw egg on rice, etc.
The most popular product from our factory is “Yama no Sachi Umi no Sachi”, which is a tsukudani with jelly ear mushrooms and seaweed.

Product List

The Making of Miso / Soy Sauce

The Making of Miso / Soy Sauce

Kyushu’s Little Kyoto, Hitoyoshi City.
An “Eel bedding” like factory with a depth that is unique to castle towns

Miso / Soy Sauce Factory building was build as a customer reception during the end of the Taisho era
It was renovated to the Miso / Soy Sauce Factory in 1989.
You can enjoy the quaint atmosphere of a factory from the past free.
Tea and sampling of pickles and tsukudani are available.
Please enjoy the Taisho Romanticism era architecture.

Factory Tour

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