Collection: Nitanda SoySauce

Soy sauce and miso are traditional seasonings that are indispensable to the Japanese diet.
Kurakobo Nitanda Soy Sauce has been brewing soy sauce the old-fashioned way, fermenting and maturing the moromi for about two years.
The brewing of soy sauce is carried out in the traditional way, by fermenting and maturing the moromi for about two years.
We offer a wide variety of products that have been passed down through the generations in the local area, and we value the local flavor.

Commitment to Our Products
Since our founding, we have made soy sauce our business, and we have been committed to producing products that are rooted in local flavors.
We will continue to strive to produce products that convey the warmth and comfort that only a small local brewery can provide.