Collection: Kajita Shoten

Based in Ōzu, Ehime Prefecture, Kajita Shoten has been preserving the art of traditional fermentation since 1874. True to a philosophy of naturalness and authenticity, the company handles the entire production of its soy and miso sauces in-house, without adding yeast or enzymes. Building on a legacy of expertise passed down through thirteen generations, it continues to brew its products in century-old cedar barrels using traditional methods, driven by a commitment to preserving authentic flavor and consumer trust.