In the late Edo period, a year before America’s Black Ships arrived in Japan to demand its opening, Daikou Soy Sauce was founded in Kinomoto. ‘Daikou’ is written in kanji as ‘大きな幸せ’ (great happiness). Since its inception, Daikou has continued the natural brewing process with the concept of creating the essence of everyday happiness. Kinomoto is blessed with mountain spring water, and Daikou Soy Sauce’s brewery has its own well.
Explaining the process briefly, soy sauce is made by steaming soybeans and wheat, adding koji mold for fermentation, and aging the mixture. Afterward, it undergoes heat treatment and pressing. While many soy sauce breweries now purchase koji mold from suppliers, Daikou Soy Sauce cultivates its own. Soy sauce aged in cedar barrels offers exceptional flavor and richness. These days lots of breweries relay on plastic barreles for not taking much troubles. It is invisible, but in the whole space of brewery room and cedar barreles, there are countless bacteriums which has been alive for over a century, and they make the original flavor of soy sauce. Once you try it, you will never want to use soy sauce from supermarket again!
The store offers various soy sauces with different aging periods, ponzu (lemon flavored sauce) , soy sauce for pudding and rice crackers. I also recommend our merchandise; the store’s tenugui (Japanese traditional cloth) are an integral part of our home decor. Please visit to experience the soy sauce that has cherished over 170 years of tradition.
Info. Daikou Soy Sauce Brewery
Open: Monday to Friday 9:30-18:30 Weekends 10:00-18:00
Distance from the guesthouse: 10 minutes
