Kamebishiya

Kamebishiya has been brewing soy sauce in Higashi-Kagawa since 1753, making it the last remaining brewery of the ten that once operated in the historic Hiketa area during the Edo period. It is the only soy sauce producer in Japan that still uses the traditional mushiro-koji method, placing the malt on straw mats to incubate for three days rather than using machines. The moromi mash then ferments in wooden barrels, some over 200 years old, inside an 18th-century building home to 230 types of yeast. Eighteen structures on the property are registered Tangible Cultural Properties.