Founded approximately 150 years ago, this brewery brews soy sauce using cedar barrels and its own microorganisms. Tours are free and no reservations are required, and you can learn about the re-brewing process and the role of the barrels with commentary from artisans. Located in front of the brewery is the Yamaroku Teahouse, where you can sample unique soy sauce sweets, such as ice cream with a modified flavor created by adding Tsurujyo soy sauce and weekend-only pudding. Surrounded by the aroma of fermentation, this factory tour is a feast for all five senses.

Signature products include Tsurujyo soy sauce, which is aged for a total of 3-5 years using the re-brewing method, and Kikujyo soy sauce, which boasts a sharp flavor. Samples are available in store, making it the perfect souvenir for cooking enthusiasts.

Soy sauce ice cream and soy sauce pudding are also popular.

[Useful Tips]
You can also experience a tour of the moromi brewery. Visitors are advised not to eat natto beforehand, as natto bacteria are known to be harmful to soy sauce production.