You can visitors dedicated paddle putting experience. Please tell us the "paddle put hope" in advance those who wish. Note Because there is only clothes, enjoy the commemorative photograph of souvenir.

 

Experience <300yen>
With discount coupon (100yen) and soft-serve ice cream (300yen).

This is a top view of the cedar barrels that were observed on the first floor.

To begin soy sauce brewing, first, make Koji (rice malt) by blending equal amount of steamed soybeans and toasted wheat, then add seed malt.  Second, the Koji is placed in a tank with brine to create Moromi, and it is rested for approximately 1 to 2 years with repeated stirring.

Osmophilic (enzyme), yeast, lactic acid bacteria etc. help break down ingredients and further maturation creates the distinctive color, flavor, and fragrance of soy sauce. The original key ingredients are domestic round soybeans, domestic flour, and bittern salt from Gotonada. Moromi (unrefined soy sauce) creates Koji (rice malt) with soy beans and flour, and it is rested with brine through fermentation and maturation. Moromi (main fermenting mash) contains millions of live yeast and lactic acid bacteria, thus workers occasionally need to stir the mixture using long sticks to let those microorganisms breathe inside the barrels.

Typically, soybeans are steamed; however, the traditional method is characterized by cooking soybeans slowly and using brine to ferment. By using this method, nutrients of soybeans including Isoflavone, Lecithin, and Saponin are fully extracted. The preparation of the soy sauce typically starts in winter and follows several steps as follows: letting the mixture mature in the natural cedar barrels for over a year, squeezing Moromi, transferring the raw soy sauce to large wooden vats, and precipitating impurities out of raw soy sauce. At the end, the liquid emerges on the top layer becomes soy sauce.

It is is squeezed squeeze a prime "moromi" of soy sauce that was aged in cedar barrels.

The wooden frame to expand the cloth Pour the mash, (single squeezed in about 8L), we will continue about 300 times the work that fold the edges of the cloth that has been flat leveled.
That naturally come out stains from the cloth of the eye under the weight that is stacked is the soy sauce (soy sauce).
Wait for the seeping whole day naturally, then half a day to a day at a reduced pressure plate. Wait a few days and gradually over a period of pressure.

If you squeeze to force you out turbidity, but in this elephant we have to not issue the turbidity to not completely stop.

Kishu Yuasa is a birthplace of soy sauce. It has been said that the roots of soy sauce go back to Kamakura era (approximately in 1254). Hottoenmyokushi, the founder of Kokokuji ZenTemple located at Kishu Yura brought back the manufacturing method of Kinzanji miso (Kaizanji miso) from Kaizanji Temple in an ancient China.

Back then, Yuasa had ample supply of natural and clean water, thus Kinzanji miso production flourished. Soy sauce was produced by refining supernatant liquid (called Tamari), which is nutrient-rich liquid naturally created in the process of Kinzanji miso preparation.

Japanese soy sauce barrels are made of Yoshino cedar trees, and some of those trees are 80 to 130 years old. Each barrel contains roughly 6 tons of liquid (33 koku, 1 koku is approximately 180.39 liters, 6.37 cub. ft.), and 3000 of 1-sho bottles (1.8-liter sake bottle) of soy sauce is prepared. Since a few craftsmen who are skilled to produce these barrels exist in Japan, many of the soy sauce breweries use enameled tanks today. However, Yuasa soy sauce brewery still uses the old-fashioned cedar barrels to manufacture soy sauce.

Kuyogura’s soy sauce storehouse tour enters from the side of the building on the first floor. Please wait to enter the storehouse if there is a group tour. The restroom is located at Hishiokan (8).

After entering the storehouse, the tour is directed as follows: 1st floor→2nd floor→covered passage→1st floor. If you have trouble using stairs, please ask our staff nearby for assistance. You are also welcomed to wait at Hishiokan (8).

Kuyogura is a soy sauce storehouse owned byYuasa Soy Sauce Ltd. You are able to see the whole process of soy sauce production here.

When you proceed along routs indicated by numbers, you can see the history of soy sauce, Japanese cedar barrels, compression and filling equipment, oar insertion experience (extra fee) as well as the tasting and sampling.

The final destination is a souvenir shop “Hishiokan”. Feel free to enjoy your souvenir shopping here. If you would like to try oar insertion, please pay a fee at the counter located by the entrance.

Eleven Japanese cedar wood barrels are placed in Kuyogura, and each barrel is still filled up with Kuyogura’s original soy sauce.

Yuasa Soy Sauce Ltd. produces all of our soy sauce independently. Due to the use of “no water adding”method, our soy sauce maintains high purity and natural flavor of soy sauce.

 

Attention

At our storehouse, we pay full attention to safety of visitors; however, we appreciate your consideration where our staffs are working.
There are stairs in our storehouse, and the route goes from the order of 1st floor to the 2nd floor, and back to the 1st floor. Please ask the nearest staff if you need assistance with mobility. You can also enjoy shopping at Hishiokan (8) or rest at café Hishio(9).

The restroom is located at Hishiokan (8). Make sure to use a restroom prior to the soy sauce storehouse tour.