Yamakawa Brewery

Founded in 1943 during wartime, Tamariya Yamakawa Brewery began with the goal of alleviating food shortages. Since its establishment, the brewery has been dedicated to producing tamari soy sauce, a rich and flavorful local specialty. Soy sauce in Japan is generally classified into five types: dark, light, tamari, saishikomi (double-brewed), and white. Among these, tamari soy sauce is the richest and most concentrated. Yamakawa Brewery continues to make it using the traditional wooden barrel fermentation method, a process so rare that it accounts for only 1% of all soy sauce production in Japan. From start to finish, the making of tamari soy sauce takes over two years. The process begins with creating koji, followed by brewing with underground water from the Nagara River. A technique called “kumikake” circulates the contents within the wooden barrels, encouraging natural fermentation and aging. With each step, the craftsmanship of skilled brewers brings the soy sauce to completion. For those curious to learn more, brewery tours are available by reservation. Visitors can experience the unique atmosphere of the brewery, savor the deep aroma of soy sauce aging in the barrels, and observe the “namahiki” process, where the raw soy sauce is slowly drawn from the vats. It's an opportunity to witness fermentation in its most authentic form. Adjacent to the brewery, you’ll find a shop where visitors can purchase Yamakawa’s signature products, including “Nagara” and “Minobi” tamari soy sauce. Additionally, there are a variety of soy sauce-inspired treats like rice crackers and madeleines. After immersing yourself in the world of tamari soy sauce, the products on the shelves will feel even more special. Feel free to ask the friendly staff for recommendations based on your cooking style and preferences to find the perfect soy sauce for your needs.