<Traditional storehouse nurtured by humans and nature >
Our traditional yeast and lactic acid bacteria that have historically inhabited our storehouse for many years. The traditional taste is created by the movements of microorganisms. Our wooden buckets have continued to be used since ancient times. Natural brewing that is aged long-term is made possible by the power of nature, through the four seasons.
<Tradition and Progress>
Our company engages in not only traditional soy sauce brewery, but also in producing new products with our soy sauce as a base. We sell sauces, soups, and soy sauce sweets. Our products can be used in a variety of ways and we strive to progress every day to bring you smiles during your meal time.
This additive-free amazake (sweet sake) is made with rice malt from local rice. Since it is non-alcoholic and sugar-free, it is a fermented beverage that you can enjoy with peace of mind. Thanks to the natural sweetness of the malt, amazake is a versatile beverage perfect for many occasions.
This naturally brewed soy sauce is made from carefully selected local ingredients and brewed in wooden barrels that have been passed down within the company (Kurosawa Soy Sauce Shop) for generations. Ordinary soy sauce is made from soybeans and wheat which form malted rice which is then fermented in brine, but ‘Niemon’ is a re-fermented soy sauce, made by using raw soy sauce instead of brine, which is matured for a long period of time. It is a full-bodied soy sauce, rich with original flavor and aroma.
All-purpose ponzu using freshly squeezed soy sauce and domestic brown rice black vinegar and yuzu. Black vinegar has a lot of citric acid and amino acids, so it became easier to take in by using ponzu vinegar.
It can be used universally for pots, grilled fish, salads, meats, dumplings, tokoroten and natto.
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