Experience Japanese food culture and make your very own bottle of soy sauce.
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.
Reservations are required.
Unfortunately, we are unable to offer tours or workshops to guests with no prior reservation. Thank you for your understanding.
Unfortunately, we are unable to offer tours or workshops to guests with no prior reservation. Thank you for your understanding.
| Availability | Monday through Saturday (excluding year end and New Year holidays, Golden Week, and summer holidays) |
| Meeting Time | 9:30am or 2:30pm |
| Itinerary | |
| 1. | Gather at Enshu Komatsu Station Taxi to Meijiya Shoyu with an interpreter guide ※Please pay the taxi fare on-site. ※Please contact us if you would like to gather at Meijiya Shoyu. |
| 2. | Factory tour, soy sauce making workshop |
| 3. | Taxi back to Enshu Komatsu Station |
| Duration | Approx. 1.5~3 hours (varies depending on the number of people) |
| Capacity | 1~10 people |
Fee (including tax)
| ※ Maximum group size is 10 people. | ||
| 1 person | ¥30,000 | |
| 2~10 people | ¥15,000/ person | |
Included in Cost／ Factory tour, Experience pressing soy sauce, Taste pressed soy sauce (※1), Souvenirs(※2), English speaking guide (Taxi fare not included in price)
※1 Tasting and comparing Tofus with several types of soy sauce
※2 100 ml bottle of double heated soy sauce and original towel
★The soy sauce has heated, so you can carry it at normal temperature.
※2 100 ml bottle of double heated soy sauce and original towel
★The soy sauce has heated, so you can carry it at normal temperature.
How to make a reservation
Reservations are to be made at least 7 days prior to the date of the tour in either way. So, make sure you don't book the day before because we might can't respond to your request.
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.
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.
Cancellation Charges
7 Day to 2 Day Notice: ¥3,000
1 Day Notice: 50%
Cancel on the day of the tour or fail to show: 100%
7 Day to 2 Day Notice: ¥3,000
1 Day Notice: 50%
Cancel on the day of the tour or fail to show: 100%
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.
Please book at least 10 days before.
＞＞ Meijiya Shoyu ／ 明治屋醤油
ADDRESS2276 Komatsu, Hamakita-ku, Hamamatsu-shi, Shizuoka
PHONE 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）
CLOSEDSunday, Holiday
TRANSPORT From Hamamatsu Station
[TRAIN] Enshu Train "Enshu Komatsu" station then walk 10 minutes
[CAR] Around 40 minutes
PHONE 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）
CLOSEDSunday, Holiday
TRANSPORT From Hamamatsu Station
[TRAIN] Enshu Train "Enshu Komatsu" station then walk 10 minutes
[CAR] Around 40 minutes
2022.11.18 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.