Experience Japanese food culture and make your very own bottle of soy sauce.
Currently, there are cases where reservations may also be subject to postpone by facilities due to the prevention of the coronavirus infection. Please contact us for more information.
Meijiya Shoyu was established in the 8th year of the Meiji era (1875), and its technique has been closely protected as it has passed down the generations of this family run company.
You can get a glimpse of the history and method by taking a tour inside the Meijiya with its wooden structure and massive vats that look like something from a bygone era nothing has changed much since the Meiji era. The tour explains the production process, equipment, machines and materials which are indispensable for making soy sauce, providing you with deeper knowledge about soy sauce and its integral role in Japanese food culture.
The 6th generation master has made special workshop presses so you can try soy sauce squeezing. You press down on the wrapped moromi from above, and soy sauce slowly drips out of the cloth. That soy sauce is then pasteurized and bottled, so it's possible to take home with you your handmade soy sauce at room temperature.
You can get a glimpse of the history and method by taking a tour inside the Meijiya with its wooden structure and massive vats that look like something from a bygone era nothing has changed much since the Meiji era. The tour explains the production process, equipment, machines and materials which are indispensable for making soy sauce, providing you with deeper knowledge about soy sauce and its integral role in Japanese food culture.
The 6th generation master has made special workshop presses so you can try soy sauce squeezing. You press down on the wrapped moromi from above, and soy sauce slowly drips out of the cloth. That soy sauce is then pasteurized and bottled, so it's possible to take home with you your handmade soy sauce at room temperature.
| Available Dates | Monday through Saturday |
| Closed | Year end and New Year holidays, Golden Week, and summer holidays |
| Details 1. Factory tour 2. Soy sauce making 3. A bottle (100ml) of heated-treated soy sauce and a Japanese traditional hand towel. 4. Soy sauce tasting 5. Interpreter（English/ Chinese） 6. Transportation by taxi From (Hotel Kokonoe → Meijiya Shoyu → Arrive at Komatsu Station Enshu Railway) |
|
| Duration | Approx. 3 hours (varies depending on the number of people) |
| Capacity | 2 〜 9 people |
Cost
Taxi pick up and drop off included
For those unable to understand Japanese, we recommend use of an interpreter.
Plan with interpreter
Included in Cost／ Factory tour, Experience pressing soy sauce, Taste pressed soy sauce (※1), Souvenirs (※2), Taxi fee, interpretation fee
| 2 people | ¥20,000／per person |
| 3 people | ¥15,000／per person |
| 4〜9 people | ¥13,000／per person |
Plan without interpreter
Included in Cost／ Factory tour, Experience pressing soy sauce, Taste pressed soy sauce (※1), Souvenirs (※2), Taxi fee
| 2 people | ¥15,000／per person |
| 3 people | ¥12,000／per person |
| 4〜9 people | ¥10,000／per person |
※1 Tasting and comparing Tofus with several types of soy sauce
※2 100 ml bottle of double heated soy sauce, original towel
★The soy sauce has heated, so you can carry it at normal temperature.
※2 100 ml bottle of double heated soy sauce, original towel
★The soy sauce has heated, so you can carry it at normal temperature.
| Method of Payment | Credit card |
7 Day to 2 Day Notice: ¥3,000 per person
1 Day Notice: 50%
Cancel on the day of the tour or fail to show: 100%
| Organizer | Brasia Tours |
| Planning・Inquiries | mocha-chai inc.（iN HAMAMATSU.COM） |
| How to reserve | Please book at least 10 days before. |
・Plan name
・Desired Date
・Requested Number of people
・Main Guest's Name
・Nationality (for purpose of our tourism survey)
・How you can be reached on the day of reservation (cell phone, email, hotel, etc)
・Desired Date
・Requested Number of people
・Main Guest's Name
・Nationality (for purpose of our tourism survey)
・How you can be reached on the day of reservation (cell phone, email, hotel, etc)
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.
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.
What makes Meijiya soy sauce so unique is that their soybeans and wheat used for making the products, althoughwidely grown all over Japan, Meijiya's "Kuradashi" soy sauce is produced by tea soybean and wheat grown on their own farm. The characteristic is a mild taste, natural thickness and richness. (a limited product available in summer and winter.) The shop located in the factory with its nod to a Meija era interior offers a wide variety of soy sauce, various table sauces, miso and even Ice cream made from soy sauce, miso, and salted rice molt, this is a must for any lover of Japanese food and traditional methods.
You can also purchase various soy sauce products at the direct sales office on site.
You can also purchase various soy sauce products at the direct sales office on site.
http://meijiyashouyu.com/(Japanese) Please book at least 10 days before.
＞＞ Meijiya Shoyu ／ 明治屋醤油
ADDRESS 2276 Komatsu, Hamakita-ku, Hamamatsu-shiPHONE 053-586-2053
FAX 053-586-2117
OPEN
Weekday 8:00am - 6:00pm（Last entry at 3pm）
Saturday 9am - 4:30pm（Last entry at 1pm）
※ Last entry at 3pm
CLOSED Sun, Holiday
TRANSPORT From Hamamatsu Station
[TRAIN] Enshu Train "Enshu Komatsu" station then walk 10 minutes
[CAR] Around 40 minutes
2019.11.26 update
Content may be subject to change after publication. Please also note that we are not accountable for loses and damages that may occur as a result of said changes.
Content may be subject to change after publication. Please also note that we are not accountable for loses and damages that may occur as a result of said changes.