Experience of stirring and extracting fresh soy sauce at a soy sauce brewery.
The "Fukuoka Soy Sauce Shop," which has a soy sauce warehouse that is a Registered Tangible Cultural Property located in Iga City, Mie Prefecture, is a long-established brewery that has been making soy sauce since the Meiji era.
Visitors can tour the soy sauce warehouse, which is usually not open to the public, experience the "kaitai" (stirring) of the fermenting moromi, and then participate in the pressing of fresh soy sauce.
The "Fukuoka Soy Sauce Shop," which has a soy sauce warehouse that is a Registered Tangible Cultural Property located in Iga City, Mie Prefecture, is a long-established brewery that has been making soy sauce since the Meiji era.
The "Hasamezu Soy Sauce Koiiro," characterized by its fragrant and deep flavor, is also certified by IGAMONO.
In this activity, you can visit a soy sauce brewery that is usually not accessible, and closely experience the craftsmanship and depth of history through cedar barrels used for over 100 years, fermenting mash,
the koji room, and rare pressing machines.
You will also have the opportunity to experience the "kaiire" process of stirring the fermenting mash.
After the brewery tour, you will experience "fresh soy sauce pressing." Carefully press the matured moromi using a coffee filter to extract fresh, unheated soy sauce without additives.
The completed fresh soy sauce can be packed into a special container as a souvenir of your trip, allowing you to take home your own personalized soy sauce.
Flow of Experience
Reception
Disinfection, wearing a hair cap, wearing shoe covers.
Visit to a soy sauce brewery with over 100 years of history.
You can see the large cedar barrels that have been used for over 100 years in the rooms where the soybeans are inoculated with koji mold, known as "seigiku," and in the aging rooms.
Each wooden barrel contains different contents, and you can observe those in various states of aging.
You will also get a close look at the "Kirin-style pressing machine," one of the few in the country, and learn about its mechanism.
Paddling Experience
The process of stirring the fermenting mash with a paddle,
You can experience it using a 1/3 scale wooden tub. The content is designed so that even children can participate safely.
You can experience the soy sauce making process firsthand, along with the aroma of fermentation.
You can enjoy watching the color of the moromi (fermented mash) change as you stir it with the paddle, and in the summer, you can hear the bubbling of the moromi.
Raw Soy Sauce Pressing Experience
Carefully squeeze the matured moromi through a coffee filter to extract fresh, unheated, additive-free soy sauce.
The fragrant and rich flavor is truly a special experience that exists only in this moment.
The completed fresh soy sauce can be packed into a special container as a souvenir of your journey, allowing you to take home your very own "my soy sauce."
Soy sauce tasting and shopping
We also offer tastings of our proudly crafted soy sauce. Enjoy the differences in flavor by type, and try to find your favorite bottle.
If you wish, you can purchase souvenirs on the spot.
Experience fee
<Adult>
4,500 yen/person
<Child>
2,500 yen/person
Accompanying persons can participate for free.
Things included in the experience fee
Cost of experiences (tour, paddle entry, raw soy sauce pressing)
Takeout bottle of raw soy sauce
Soy Sauce Tasting
Experience time
Duration: Approximately 60 to 90 minutes
Time: Please let us know your preferred start time between 10:00 and 16:00.
Closed day
Irregular holidays such as long holidays.
*You can check it on the official Fukuoka Soy Sauce Store website.
https://www.hasamezu.com/pages/40/
The following schedule is not available for experience.
From January 1 (Thu) to 4 (Sun), and on January 12 (Mon)
February 11 (Wed), 23 (Mon)
March 20 (Fri)
April 29 (Wed)
July 20 (Mon)
October 12 (Mon)
November 3 (Tue), 23 (Mon)
December 30 (Wed), 31 (Thu)
capacity
1 person to a maximum of 10 people.
multilingual support
English: Available
Chinese: Basically available on weekdays
*Please inform us when making a reservation.
Reservation
10 days before 5 PM
※ Please apply through the activity form after completing your hotel reservation.
※ Please note that simply responding to the activity form does not complete your hotel reservation.
Cancellation Policy
Cancellations are free until 5:00 PM two days prior; thereafter, a cancellation fee may apply.
Important Notes
- Please refrain from consuming natto on the day due to the effects on the koji mold.
- Please avoid wearing high-heeled shoes.
- Please hold small children while viewing.