Kusakabe Miso and Soy Sauce Brewing

This is a long-established miso and soy sauce brewery founded in 1890 in the heart of Hida Takayama. For over 130 years since its founding, the brewery has continued to use carefully selected soybeans and rice (whole soybeans are used only for some of their soy sauce, as the koji is determined by the rice), koji, meltwater from the Northern Alps, and Hida's cold climate to maintain its traditional natural brewing methods using hand-brewing and wooden barrels. Even today, wooden barrels more than 130 years old are still in use, and the fermentation bacteria that have settled in them over many years develop a deep, mellow flavor that cannot be replicated in modern stainless steel tanks. The brewery is also known as the first to commercialize Hoba Miso, a local Hida Takayama dish made with magnolia leaves, and its unique flavor has earned it high praise nationwide. At the brewery's direct sales shop, you can sample and purchase miso and soy sauce, giving you an up-close experience of Hida's food culture.