Aizu Tenpo

Aizu Tenpo Brewing's roots date back to Mitsuda-ya — which began salt sales and miso manufacturing/retail in the late Edo period at the current location. In 1871 (Meiji 4), receiving the miso manufacturing/sales license from the Wakamatsu Prefecture Production Bureau, the journey as a full-scale miso brewery began. Subsequently, expanding business to soy sauce and pickle manufacturing, the brewery has developed as a brewing maker bearing the Aizu name.

The Aizu basin is a land of large temperature differences between summer heat and harsh winter cold, blessed with quality groundwater. This climate and water have nurtured Aizu miso with deep richness and aroma. At Aizu Tenpo, the brewery cherishes each process — from selection of raw rice, soybeans, and salt to koji making, brewing, and aging — inheriting long-cultivated brewing techniques to today.

In recent years, Aizu Koshihikari Miso, Aburaage no Misozuke, and Shio Koji Dressing have received MAFF Minister's Awards at national contests. While protecting the flavor of traditional Aizu miso, the brewery has put energy into product making that accompanies the modern table and lifestyle. Brown Rice Oryzano Amazake — focusing on brown rice functionality — freeze-dried miso soup, and the side-dish miso series have been born — products expanding new fans.

Through the online shop "Ichiju-Issai-Tei," beyond signature miso, the brewery delivers fukinoto miso, "crispy vegetable miso that makes rice delicious," miso pickles, amazake, shio koji dressing, gift sets, and more — nationwide. To casually enjoy the blessings of fermentation nurtured by Aizu's climate, starting from a cup of miso soup — that's Aizu Tenpo's wish.

Founded in 1871 — a brewery inheriting Aizu miso tradition

Aizu Tenpo is a long-established miso brewery founded in 1871 (Meiji 4). While inheriting 300 years of Aizu miso history and techniques in this land, the brewery also works on product development matched to the times.

Aging warehouse where classical music flows and the artisans' eyes

All miso is aged in storage where classical music gently flows. While craftspeople daily check miso conditions, they determine the timing when aroma and umami are best brought out.

The world of fermentation extending to miso, side-dish miso, pickles, koji, and amazake

Beyond long-aged red dry-type rice miso, raw-koji miso, and reduced-salt miso, the brewery develops diverse fermented foods — side-dish miso as a rice companion, miso pickles and pickles using Aizu miso, brown rice "Oryzano" amazake, and shio koji dressing.

Flagship products receiving MAFF Minister's Awards

Starting with "Aizu Koshihikari Miso" — brewed with Aizu Koshihikari rice and Aizu local soybeans — and "Aburaage no Misozuke" and "Shio Koji Dressing," the brand is a track-record brewery that has sent many MAFF Minister's Award-winning products to the world.