Founded in 1875
Located in Naruto City, Tokushima Prefecture, this long-established miso brewery boasts a 150-year history.
The original natural miso, brewed in cedar barrels,
It is still loved by many people as an excellent item that enhances the flavor of Japanese cuisine.
Three things that Inoue Miso Soy Sauce values
Traditional "Morobuta Koji"
The rice koji, which is essential to creating the flavor of Inoue Miso, is grown by hand in a wooden box called "Morobuta" that has been handed down for many years, while keeping the koji mold close to it for about 40 hours.
100% domestically produced rice, soybeans, and salt
We carefully select domestically produced rice, soybeans, and salt that are suitable for brewing, but due to teachings passed down through the generations, we do not disclose the brand or ingredients.
"Miso brewery and wooden barrel brewing"
Natural brewing by
In order to restore the brewing environment lost due to the earthquake, we built a new "earthen-walled brewery" in April 2023. In addition to connecting the traditional techniques of "miyadaiku" and "plastering craftsmen" to the future, we have also been able to revive "our miso brewery's miso brewing." In addition, natural fermentation in "cedar barrels" that have been passed down since the company was founded in 1875 creates a rich flavor and aroma.
Inoue Miso and Soy Sauce's new brewery has a pleasant smell of fermenting miso and wooden barrels.
The stories that Mr. Inoue told us as we were guided around this important place, which could be said to be the lifeline of miso production, were very interesting.
"We never forget the idea of 'Let's have fun.' We see delivering to people outside the prefecture and overseas as an activity that conveys a message to the local area. We bring it closer to what we are used to eating. Handiwork is about adding. We don't make the miso; nature makes it for us, and we just help it along."
There are many fermented foods in Tokushima, and we have become big fans of Mr. Inoue, who is one of the respected professionals.
Because these are handmade products, they cannot be mass-produced. That is why we want you to treasure them.
The product's ingredients are listed as just three: rice, soybeans, and salt, so you can rest assured that it is safe to eat.
"In Japan, there are fewer ingredients that can be used for hospitality. There is nothing special about making my own miso; it has been the standard since the company was founded. Nothing has changed for us; it's just the world around us that has changed."
This traditional method of making the dish has become a rare technique even in Japan, and is gaining attention from three-star chefs, famous domestic restaurants, the French Embassy, and other renowned restaurants around the world.
Even the everyday miso feels special when you eat it while thinking about Mr. Inoue's stories and the brewery, and you can't help but think about Japanese food culture.
At Awai Shoten, we will continue to place great importance on conveying the thoughts and feelings of our creators.
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