Nakasada Shoten

This region, blessed with a warm climate and quality water, inspired a conviction that excellent miso and tamari could be produced using these resources. Thus, a miso and tamari brewery was founded in June 1879. Tamari soy sauce is said to have originated from the liquid that seeped out during the soybean miso-making process, accumulating at the bottom of the barrel before being collected. It can be considered the origin of soy sauce. Its characteristics include a lower salt content compared to other soy sauces and a rich, full-bodied flavor. Since its main ingredient is soybeans, it is rich in protein and glutamic acid, an essential amino acid for the human body and a component of umami flavor. Made with only domestic soybeans and salt, they have been producing traditional miso for 140 years. The brewery is committed to natural fermentation, drawing out a rich umami flavor through long-term aging without any unnecessary additives. Miso-making classes and brewery festivals are also popular.