Traditional Brewing in Centuries-Old Wooden Barrels
One of the most impressive features of Kuyo-gura is its collection of large cedar barrels that have been in active use for more than 100 years.
Inside the brewery, enormous wooden barrels are lined up in rows. Each barrel holds moromi, the thick fermented mixture from which soy sauce is eventually produced. The barrels have been used for generations, allowing beneficial microorganisms to naturally inhabit the wood and contribute to the fermentation process.
This environment is an important part of traditional Japanese fermentation culture. Rather than relying entirely on modern machinery, the brewing process makes use of time, temperature, microorganisms, and the skill of experienced brewers.
Simple Ingredients, Remarkable Flavor
The basic ingredients of Japanese soy sauce are surprisingly simple: soybeans, wheat, and salt. However, transforming these ingredients into finished soy sauce requires considerable time and patience.
At Kuyo-gura, the traditional old-style brewing method is used. Instead of steaming the soybeans, they are boiled, allowing the flavorful cooking liquid to contribute to the final product. The beans are then combined with salt from Gotonada, an area of the Seto Inland Sea known for its salt production.
The fermentation and maturation process takes approximately two to two and a half years. This long period creates soy sauce with a mellow aroma, deep umami, and complex flavor that cannot be achieved through shortcuts.
See How Traditional Soy Sauce Is Made
Kuyo-gura offers free brewery tours, allowing visitors to observe the traditional production process at close range. Entering the brewery, visitors are greeted by a remarkable sight: 11 enormous cedar barrels, each capable of holding approximately six tons of moromi.
The scale of the barrels gives visitors an immediate sense of how much time, craftsmanship, and space are required to produce traditionally brewed soy sauce.
Individual visitors can explore the brewery independently, while groups may be able to receive explanations from a brewery worker. This provides a deeper understanding of the fermentation process and the techniques passed down through generations.
Look Inside the Fermentation Barrels
From the second floor, visitors can look down into the barrels and observe the moromi from above. This unusual viewpoint makes it easier to appreciate the scale of the brewing process and see the environment in which fermentation takes place.
After the moromi has matured, it is carefully pressed through cloth to extract the soy sauce. The liquid is gradually drawn out under natural pressure, rather than being rushed through a highly mechanized process.
For international visitors, this is an excellent opportunity to discover that traditional Japanese food culture is often based on patience, natural fermentation, and skilled manual work.
Hands-On Experiences with Traditional Brewing
Kuyo-gura is more than a place to watch soy sauce being made. Visitors can also take part in hands-on programs that allow them to experience some of the work traditionally performed by soy sauce brewers.
Try Kaimai: Stirring the Moromi
One popular activity is kaire-ire, the process of stirring the fermenting moromi with a large wooden paddle called a kai.
Stirring helps introduce air into the moromi and supports the fermentation process. Using the large paddle yourself gives visitors a surprisingly physical experience and provides a new appreciation for the strength, skill, and patience required of traditional brewers.
Make Your Own Soy Sauce
Another memorable activity is the “Make Your Own Soy Sauce” experience. Participants prepare moromi in a 500-milliliter plastic bottle and take it home to continue the maturation process for approximately one year.
Over time, the ingredients gradually develop their own flavor. The experience offers the unique pleasure of creating a soy sauce that is truly your own.
It is also an educational activity suitable for children, families, and school projects, providing a hands-on introduction to fermentation and Japanese food culture.
Enjoy Yuasa Flavors at the Brewery Café
After exploring the brewery, visitors can take a break at the on-site Kura Café. One of its most popular treats is soy sauce soft-serve ice cream.
The combination may sound unusual to visitors unfamiliar with Japanese food culture, but the result is surprisingly balanced. The sweetness of the soft-serve is complemented by a subtle salty and savory soy sauce aroma.
The ice cream is made with Kiippon Kuro-mame Shoyu, a premium black soybean soy sauce that has received the highest Gold Award at the Monde Selection. It is a distinctive local treat and a fun way to experience soy sauce from a completely different perspective.
Shop for Local Products at Shokan
Visitors can also browse Shokan, the facility’s shop, which offers a selection of products connected with Yuasa’s food culture.
The shop sells a variety of soy sauces and Kinzanji Miso, as well as yuzu ponzu, sweets, and other local specialties. Depending on circumstances, tasting opportunities may also be available, allowing visitors to compare products before choosing souvenirs.
For travelers interested in Japanese cuisine, these products make particularly meaningful souvenirs. They are also an easy way to bring home a taste of Yuasa and incorporate authentic Japanese flavors into everyday cooking.
Sharing Yuasa’s Soy Sauce Culture with the World
Yuasa Shoyu Co., Ltd. was established in 2002 with the goal of revitalizing the local community and bringing traditional soy sauce production back to the area after a period when production had been suspended.
The company has since developed Kuyo-gura into a facility where traditional food culture, tourism, education, and local products come together. Brewery tours, hands-on programs, cafés, and shopping experiences allow visitors to enjoy Yuasa’s heritage in a way that goes beyond simply purchasing soy sauce.
From Yuasa to the World
The company has also expanded its activities internationally. Its efforts have included soy sauce production in Bordeaux, France, as well as the opening of a Japanese restaurant, helping introduce Yuasa’s distinctive soy sauce culture to people outside Japan.
With the ambition of creating “the world’s best soy sauce,” the brewery continues to explore new possibilities while respecting the traditional techniques that have shaped Yuasa’s food culture.
A Unique Food Culture Experience in Yuasa
Yuasa Shoyu Kuyo-gura is much more than a conventional factory tour. It is a place where visitors can see, touch, taste, and learn about one of the most important ingredients in Japanese cuisine.
From the enormous century-old cedar barrels to the slow fermentation of moromi and the careful hand-pressing process, every stage reveals the importance of time, craftsmanship, and natural fermentation in traditional Japanese food production.
The hands-on programs make the experience especially memorable, while the café and shop provide opportunities to enjoy and take home the flavors of Yuasa.
For anyone interested in Japanese cuisine, fermentation, traditional craftsmanship, or local culture, Kuyo-gura is a worthwhile stop when exploring Yuasa Town. Take your time, discover how soy sauce is made, and experience the remarkable depth of a seasoning that has played an essential role in Japanese cuisine for centuries.