Kuramoto Isegura

Kuramoto Isegura's history began in 1914 along the Tokaido in Yokkaichi. As a brewery supporting Tokai region-unique flavors like mame miso and tamari soy sauce since then — walking together with regional food culture. Currently inherited to the 5th generation — while protecting old-style wood-barrel brewing, also continuing to challenge new product development.

The key to soy sauce making is koji making and brewing in wood barrels. Steaming moisture-containing soybeans, raising koji mold in the koji room, then adding salt and water to 45 koku cedar barrels. Feeling the breathing of the brewed moromi — performing stirring and stone repositioning matched to seasonal transitions — promoting fermentation and aging over about one and a half years.

In miso making too — while facing environmental changes of spring, summer, autumn, and winter — cherishing processes like manual turning. Brewing in wood barrels, stacking river stones as weights, performing temperature management while slowly aging. Completed miso finishes into flavors leveraging each characteristic — mame miso, akadashi, and awase miso.

For about 100 years since founding — Isegura has continued making miso and soy sauce — representatives of seasonings. Currently, in addition to in-house product manufacturing and sales — also many development achievements for dressings, sauces, and commercial seasonings. Integrated accompaniment from raw material selection to sample trial production and label design — also gaining trust as a partner shaping new "flavors" together with customers.

Founded in 1914 — a long-established Yokkaichi brewery protecting wood-barrel brewing

Kuramoto Isegura is a brewery that has continued miso and soy sauce making in Yokkaichi along the Tokaido since 1914. In the environment where Suzuka winds and Ise Bay sea breezes arrive — while using cedar barrels inherited through generations — carefully brewing Tokai region-unique tamari soy sauce and miso.

Rich umami born from cedar barrels and one-and-a-half-year aging

Steaming soybeans, making koji, and facing for over a year the moromi brewed in 45 koku cedar barrels — that is Isegura's style. While discerning temperature and condition by season — performing stirring, stone repositioning, and turning — by fermenting and aging over time — deep miso and soy sauce are born.

From miso and soy sauce — to a "flavor-making" development partner

Not only manufacturing in-house products — also handling many commercial custom development projects — like original dressings, dengaku miso, and udon-only soy sauce. From sample reproduction of brought-in items to new flavor design — leveraging know-how cultivated in miso and soy sauce making — providing "flavor-making" assistance.