Japan's best Usukuchi soy sauce since 135 years

Founded during the Meiji period, in Tatsuno City - the "hometown of soy sauce", SUEHIRO has been making traditional soy sauce for over 135 years. They create a unique soy sauce with carefully selected ingredients and authenthic manufacturing techniques. Their traditional soy sauce, which is grown by natural brewing using local soybean wheat, is the best soy sauce for those who are looking for a "made-to-order", rather than "ready-made" taste. 

SUEHIRO SOY SAUCE

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Ever since miso production was introduced into Japann by a Zen monk, Tatsuno city has prospered as a famous soy sauce production area. In the Edo period, with the protection and encouragement of the feudal lord of Tatsuno, the production and appreciation spread. SUEHIRO builds on this history and has the mission to preserve the traditional taste and aroma that many soy sauce breweries have refined over hundrers of years, and to pass them on to the next generation.

Soy sauce cannot be made by human power alone. In order to make "soy sauce" from soybeans and wheat, the help of various microorganisms is required.

 

One of them, "soy sauce yeast," has lived in the SUEHIRO brewery for many years and plays a major role in creating the taste and aroma of the brewery. This "kurajumi yeast" supports the unchanged taste of our soy sauce.

It is one of our irreplaceable assets in their tradition.

suehiro is fanmous for its well-balanced USUKUCHI type soy sauce as well as the double-fermented SAISHIKOMI Sashimi soy sauce.