Experience Japanese food culture
and make your very own bottle of soy sauce at Meijiya soy factory.
Soy sauce is made by squeezing the "moromi" which is the matured mixture of "Kouji"- Japans national fungus, and salt water then the temperature is controlled throughout the year so that it can be shipped within half a year. Traditonal brewing methods involves waiting until moromi has matured through the heat of summer and cold of winter. The soy sauce is then carefully squeezed from moromi that has matured anywhere from a year and half to three years, that determines how rich the flavor will be.
The 7th generation master has made special workshop presses so you can try your hand at squeezing moromi, straining then filtering and capping your own bottle of soy sauce to take home with you and enjoy the fresh taste of your own artisan sauce with your sashimi at home.
|What to do (The required time)||Target||Capacity||Admission|
|Factory tour（60min）||No limit||〜20 people||Free|
|soy sauce squeezing（60min）||Over 11 years old||〜10 people
|Making Miso experience（60min）||Over 11 years old||〜6 people
※You can take one fresh bottle (200ml) of soy sauce home when you do soy sauce squeezing.
※The amount of Miso is about 1kg when you do making Miso experience.
《 The date of activity 》
Monday through Saturday (except New Year's holiday, Golden week, summer holiday and so on)
《 How to make a reservation 》
Reservations are to be made one month prior to the date of the tour in either way.
Reception hours：Weekday 10am - 6pm／Saturday 10am - 4:30pm
One thing that might ruin it though it nutto! who would have thought?
so please don't eat natto for breakfast on that day. This is to protect the koji-mould which is indispensable for making soy sauce.
2276 Komatsu, Hamakita-ku, Hamamatsu-shi
Weekday 10am - 6pm
Saturday 10am - 4:30pm
From Hamamatsu Station
Enshu Train "Enshu Komatsu" station then walk 10 minutes
Around 40 minutes