KAKUKYU Hatcho Miso

KAKUKYU's journey begins around the time eras shifted from the warring states to Edo. Hayakawa family ancestors were vassals of Imagawa Yoshimoto, but after the Battle of Okehazama (1560), they fled to Ganshoji Temple in Okazaki — quit the samurai life and changed their name to "Kyuemon." Learning miso making at the temple, several generations later, moving to Hatcho-cho and starting to make Hatcho miso as business in 1645 (Shoho 2) — this is said to be the brewery's starting point.

Hatcho miso's production method is straightforward in both ingredients and process. Raw materials are only soybeans and salt. Onto the miso brewed in wooden vats, artisans stack river stones one by one, applying pressure slowly with cone-shaped stone stacks. By advancing fermentation and aging like this for two summers and two winters (over 2 years) in the natural temperature of Hatcho-cho, the rich umami where bean flavor concentrates and the distinctive flavor grow.

In history, there weren't only smooth-sailing eras. In 1901 (Meiji 34), while becoming a purveyor to the Imperial Household Ministry and quality being evaluated — on the other hand, under wartime control laws, Hatcho miso production became difficult and there was even a "business suspension declaration." After controls were lifted, brewing resumed — and records remain that in the 1950s and 1960s, the miso was used as portable food for mountaineering teams and Antarctic observation teams.

In 1957 (Showa 32), manufacturing and sales of "Akadashi" miso — combining bean miso and rice miso — began. Keeping the bean-miso richness as-is, with easy-to-dissolve and mellow flavor and usability, the line of "blended miso" that accompanies daily miso soup and cooking was added. Hatcho miso's strong character and ease of handling in the daily kitchen — KAKUKYU's depth lies in being able to propose both.

Place-making to convey the brewery's history and culture has also advanced. In 1991 (Heisei 3), a museum was opened — and in 1996 (Heisei 8), the headquarters building and museum were registered as National Registered Tangible Cultural Properties. At the tour facility "Hatcho Miso no Sato," through the miso warehouse's impressive scale, the stone-stack scenery, and document exhibits — you can experience that miso is simultaneously a "food ingredient" and "culture."

Today too, while preserving traditional methods at the Hatcho-cho brewery, the brewery expands Hatcho miso's possibilities through three pillars — products, recipes, and experiences. The rich and deep bean-miso flavor has the power to elevate cooking flavor one notch. Carefully handing over the value of flavor grown over time to future dining tables — that is KAKUKYU's work.

Founded in 1645 (Shoho 2). A miso brewery protected in Okazaki-Hatcho-cho

KAKUKYU has continued making Hatcho miso as business since the early Edo period in Hatcho-cho — about hatcho (870m) west of Okazaki Castle. Successive heads inherit the name "Hayakawa Kyuemon" — and the design surrounding the character "Kyu" connected to the trade name origin symbolizes the brewery's history.

Wooden vat brewing and stone stacking. Natural brewing for two summers and two winters (over 2 years)

Using only soybeans and salt as raw materials, brewing into wooden vats — with artisans stacking natural river stones by hand as weights — growing the flavor with long aging of over 2 years — is the framework of Hatcho miso. Unlike rapid brewing that advances aging in short periods, by slowly fermenting and aging in the climate of Hatcho-cho, deep flavor is born.

With bean-miso richness at the core, wide products — Akadashi miso, sauces, powders

Beyond the standard Hatcho miso, "Akadashi" (blended) miso combining bean miso and rice miso is also developed. Furthermore, processed goods easy to incorporate into daily cooking are also gathered — miso-katsu sauce, Hatcho miso powder, kinzanji miso — expanding the bean-miso world "by way of usage."

Learn with all five senses at "Hatcho Miso no Sato." Tours, shop, and dining attached

Factory tours guided through the miso warehouse and museum are conducted — with tastings prepared at the end. At the shop you can choose products, and at the dining hall you can enjoy miso cuisine and desserts — the appeal is being able to experience "the brewery taste" on the spot. Known as the spacious shop's specialty is "miso soft-serve ice cream" that kneads in miso.

Obtained international food safety standard FSSC 22000 certification

While preserving traditional methods, food safety initiatives are also strengthened. Obtaining the international standard FSSC 22000 certification, the brewery holds up maintaining and improving quality and pursuing safety and peace of mind.