“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.
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.
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.