A small soy sauce brewery dedicated to nature

We are a family-owned soy sauce brewery that has never exported our products overseas.
Our focus is on producing soy sauce with a commitment to nature.
Founded in 1921, our soy sauce has been cherished by locals for over 100 years.

Sincere aroma

The name of our brewery includes the word ‘aroma,’ which reflects the result of our sincere work.
The fragrance of our soy sauce emanates from genuine ingredients, a well-maintained brewery, and the collaboration between soy sauce brewers and microorganisms.
The Okuda family, originally running a dried-foods store in a coal mining town, later began supplying soy sauce to those working in coal mines, contributing to the region’s food culture as brewers.
Today, we are dedicated to serving naturally-made soy sauces to those who are health conscious and wish to protect the natural environment throughout Japan.

Soy sauce as a fermented product

We start by making koji with soybeans and wheat inoculated with non-toxic koji mold, which later becomes a starter for soy sauce.
We then add salt water to initiate the fermentation and aging process.
The taste is influenced by the natural environment of the land and the microorganisms inhabiting the brewery.
This unique flavor, imparted by what is known as ‘brewery habits,’ defines the distinct taste of our soy sauce.
We hope our soy sauce, one of the most representative fermented foods in Japan, will help restore vitality by promoting gut health.

Free of pesticides and additives (Natural ingredients range)

We do not use additives, yeast extracts, or other highly processed products.
Instead, we use only natural ingredients and traditionally fermented products.
Our ingredients are meticulously sourced from renowned regions, capturing the essence of their climate and terrain to ensure exceptional quality.
We use home-grown soybeans and wheat cultivated without pesticides throughout their growth period. We minimize the burden on farmers and their land.
We also strive to reduce environmental impact by minimizing transportation distances.
Our soy sauce is made with natural salt which is rich in minerals. This does not make one thirsty, but instead, offers a mild and tasty flavor.

Naturally brewed, long-aged soy sauce

While many Japanese soy sauce makers take 3 to 10 months for production by controlling temperatures, we do not employ such heat control methods.
Our koikuchi (standard) soy sauce undergoes a natural fermentation and aging process for two years.
Through natural aging at ambient temperatures for an extended period, our soy sauce mellows in saltiness and gains a distinctive depth.

New ’traditional style’ KIOKE made soy sauce, produced in wooden barrels

In our brewery, we ceased barrel-aged soy sauce production in 1989, but we decided to return to our roots.
When Keizo Okuda, the fourth generation, joined our brewery, we shifted our focus to natural brewing.
In 2022, we revived wooden barrels because we also wanted to use natural materials for our aging tanks.
The newly introduced wooden barrels are crafted from 100 to 150-year-old Yoshino cedar trees, and are expected to last for another 100 years.
The base boards from our old wooden barrels are now placed on the new wooden barrels, so transferring microorganisms that have been inhabiting our brewery for generations.
The traditional style, yet entirely new barrel-aged soy sauce, is currently in preparation.
You can see it on YouTube. Please take a look.

The unique taste of the brewery

Wooden barrels are not suitable for mass production. In the soy sauce industry most are made in stainless steel tanks.
Barrel-aged soy sauce is estimated to account for less than 1% of total soy sauce production in Japan.
In the Chikuho area, Kaneyoshi Soy Sauce is the sole producer of barrel-aged soy sauce.
The Chikuho area is nestled in a basin surrounded by mountains, and our brewery is located near the Ongagawa River.
Thanks to the air and humidity of this area, our soy sauce boasts a distinctive rich and mellow flavor specific to this region.

Limited volume, exceptional quality

Kaneyoshi Soy Sauce brews only 3,000 liters of soy sauce per year (as of 2023), resulting in the production of just 1,600 bottles of 1.8 liters of soy sauce.
The koji, a fermentation starter, is handcrafted, and made from pesticide-free soybeans and wheat.
The soy sauce is then carefully and slowly matured with mineral-rich sun-dried salt and natural underground water.
Because we meticulously perform all the steps with time and care, the production volume is limited.
The volume may be limited, but there is no doubt it is a soy sauce of exceptional quality crafted with great attention.

All about our products

□ Made in Japan.
□ Koji, a fermentation starter, is also handcrafted in our brewery.
□ Our ingredients, soybeans and wheat are grown in Japan.
□ Produced without pesticides, herbicides, and chemical fertilizers. Non-GMO.
□ Natural salt, unrefined salt. (It does not make you thirsty.)
□ Natural water is used for brewing.
□ Brewed in KIOKE wooden barrels.
□ Aged in our brewery.
□ Natural brewing method is used instead of quick brewing.
□ Stirring process is done with a paddle, not by air.
□ The aging period is more than 2 years.
□ Neither amino acid solution nor food additives are used.
□ Our products come in lightweight glass bottles with no intention of making them appear large.
□ When tasting our soy sauce, you won’t be left with a sharp and lingering tangy taste on the palate.
□ Pleasant aroma, no unpleasant odors.　
□ Tasty soy sauce reflects the craftsmanship.
□ In Japan, there is a concept saying “ishoku dogen” (Food and medicine have the same origin).

To ensure a delightful dining experience

The flavor and aroma may vary depending on the temperature and the wooden barrel in which it was aged.
Please enjoy our soy sauce ‘of the moment’, that is influenced by the environment in which it has been brewed.
Direct sunlight or high temperature will lead to deterioration of quality.
Once opened, please store in the refrigerator and use within one month.
Usually, soy sauce is pasteurized at 85℃ for 40 minutes, but Akatsuki (koikuchi kiage) is not .
Please refrigerate the product even before use, in order to inactivate the microorganisms and enzymes that are still alive.
In rare cases, white yeast may float to the the surface of the liquid.
This is called ‘film-yeast’ and is safe to eat. However, please consume it quickly as it may spoil the flavor.

About the product

▼▼Click here▼▼

Living with Kaneyoshi soy sauce

Yuniko Takakura Vegetarian cuisine recipe
(Please use the translation function to view this page.)

About brewery tours

We welcome requests for brewery tours!
Please don’t hesitate to stop by if you are in Fukuoka, Kyushu.
We are not fluent in foreign languages, but we will be happy to show you around the brewery using a translation app.
Please be sure to contact us using the form below to make an appointment

Wholesale and business orders

The natural ingredient range is an ethical and sustainable soy sauce.
They are very popular in natural food stores and high-end selected food shops in Japan.
Chefs specializing in Japanese cuisine, Western cuisine, ramen, curry, and other foods use our distinctive flavor to enhance their dishes and raise the standards of their menus.
Due to limited production, there is the possibility of items being out of stock.
We recommend that you make reservations 3 years in advance to ensure availability, as we need at least two years for the production of natural ingredient range KIOKE soy sauce. 　
Please feel free to contact us with the following information.

• Your company name
• Your company address
• Your company telephone number
• Your e-mail address
• Name of the person in charge
• Enquiry about our products, questions, etc.

Company profile

Company name: Kaneyoshi Soy Sauce
Sole proprietorship representative: Yoshihiro Okuda
Address: 765-7 Kuchinohara, Iizuka City, Fukuoka Prefecture 820-1114
Phone number: 0948-92-0012 *Please contact us by email if you wish to communicate in English.
Email: shoyu@kaneyoshi.co
Business hours: 9:00-17:00 (closed on Saturdays, Sundays, and holidays)
Our business activities: Brewing and sales of soy sauce, sales of fermented foods.
Official website: https://kaneyoshi.co
Online store: https://kaneyoshi.shop
Instagram: ＠kaneyoshi.shoyu

History

Leaflet

English version

Japanese version