Collection: Kajita Shoten

Based in Ōzu, Ehime Prefecture, Kajita Shoten has been perpetuating the art of artisanal fermentation since 1874. True to a philosophy of naturalness and authenticity, the company makes all its soy and miso sauces in-house, without adding yeast or enzymes. Heir to thirteen generations of know-how, the company continues to brew its products in century-old cedar barrels using ancestral methods, guided by the desire to preserve the right taste and consumer confidence.