Mizutani Shōyu Brewery

Here at the Mizutani Shōyu Brewery we create all of our products, beginning with our soy sauce, with the intention of “hibikorekōjitsu.”
This term comes from Zen Buddhism and refers to the idea that “every day is wonderful.” The phrase therefore embodies a variety of related ideas such as “it is important to strive to make each day a good day,” “one must take every day as it comes,” “each day is an irreplaceable moment,” and so on.
We believe that the role of soy sauce is to “make every day wonderful.” Soy sauce, which is essential to Japanese cooking, must be endowed with both flavor and aroma while also maintaining proper balance. With proper balance, each dish is a new, delightful experience to savor. Without proper balance, using soy sauce may create a tiresome flavor that does not delight the senses.
The Mizutani Shōyu Brewery offers soy sauces that expertly balance each of the five tastes: sweet, salty, sour, bitter, and umami. Using our soy sauce will make every meal special―a vital ingredient for a wonderful day.

The Mizutani Shōyu Brewery’s Traditional Soy Sauce Brewing Method

Our soy sauce is brewed in the town of Hinatsu in Shiga Prefecture, a site rich in underground rivers with water perfectly suited to fermentation. Our craftsmen produce our soy sauce using natural fermentation methods that take place in cedar barrels. The soy sauce is fully brewed by passing through two hot Hinatsu summers, while its taste is deepened by passing through one snowy winter in our “two summers, one winter brewing method.” The passage of such time allows us to offer a perfectly balanced soy sauce that make every single day better.

Soy-sauce Brewers

1. Katsuhiko Mizutani

   Born in 1958. Fifth generation president of Mizutani Shōyu Brewery.
   After graduating from Tokyo University of Agriculture with a degree in brewing, he worked for a gas company before joining the family business, Mizutani Shōyu Breweryat the age of 28.

2. Akira Urano

   Born in 1977 in Mie Prefecture. Soy Sauce Brewer.
   While studying economics at Shiga University, I started working part-time at a soy sauce brewery. Started working at Mizutani Shōyu Brewery in 2005.

3. Yuta Mizutani

   Born in 1994. 6th generation of Mizutani Shōyu Brewery.
   After graduating from college, I joined the family business to run as my own business.I find the depth of soy sauce making very rewarding.

Company Profile

MIZUTANI SHŌYU BREWERY was founded in 1853 in Hinatsu, in Shiga Prefecture, a site rich in underground rivers with water perfectly suited to fermentation. Here at the Mizutani Shōyu Brewery we create all of our products, beginning with our soy sauce, with the intention of “hibikorekōjitsu.”

Name

Mizutani Shōyu Brewery

Foundation

1853

Address

Hinatsu-cho 3850, Hikone, Shiga, Japan 522-0047 Google Map

Email