Soy sauce brewing in Noda

Soy sauce brewing in Noda is a production center combining traditional fermentation with modern manufacturing to create soybean-based condiments. The facility uses cedar vats and controlled fermentation processes to develop sauces with varied flavor profiles.

The Mogi family started soy sauce production in Noda during the 1600s, choosing this location for its access to the Edo River transportation routes. Over centuries, production methods evolved while the family preserved its core craftsmanship.

The craft of soy sauce making here is deeply tied to family tradition, with brewing knowledge passed down through generations of the Mogi family. Today, visitors witness how these handed-down techniques shape the place and remain central to local pride.

The facility is reachable by direct trains from Tokyo, with guided tours showing the full manufacturing process. It is advisable to allow enough time to see the different production stages and storage areas.

The facility processes thousands of soybeans daily in cedar vats, with natural fermentation and temperature control creating varied flavors. These specific conditions and fermentation methods make each batch a distinct product.