Ishimago Honten
The production process has remained largely unchanged to preserve traditional methods. The brewery uses rice, soybeans, and wheat grown in Akita Prefecture, and the huge wooden barrels, which have been used for more than 100 years, are made of natural Akita cedar. This traditional method, which has become rare even in Japan, is attracting attention from outside Japan as well. The staff explains the brewing process in English, and there is a constant stream of applications from universities and companies both in Japan and abroad to visit the brewery.
URL: https://ishimago.jp/
Address: 162, Iwasaki, aza, Iwasaki, Yuzawa-city, Akita, 012-0801, Japan
Contact: ishimago@gray.plala.or.jp
Ishimago Miso:
A Flavor Full of Life
Ishimago Honten continues to uphold the tradition of “authentic Japanese miso and soy sauce craftsmanship.” Miso brewing begins with the delicate process of creating koji, guided by the intuition of skilled artisans. The maturation process takes place in wooden barrels made from natural Akita cedar, which has been used for over a century. This aging process demands both time and expertise and is now practiced in only a few locations across Japan. The miso and soy sauce produced by yeast (Ishimago Ebisu yeast) that has become ingrained in the wood’s surface, creates a “truly homemade flavor.” Featured among these offerings are renowned products such as “Ishimago’s Kuromiso,” aged for two years with sweet miso made with double koji, and “Hyakuju,” a naturally brewed soy sauce crafted from the first pressing of whole soybeans aged for over a year.
Ishimago Honten
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Ishimago Honten
The production process has remained largely unchanged to preserve traditional methods. The brewery uses rice, soybeans, and wheat grown in Akita Prefecture, and the huge wooden barrels, which have been used for more than 100 years, are made of natural Akita cedar. This traditional method, which has become rare even in Japan, is attracting attention from outside Japan as well. The staff explains the brewing process in English, and there is a constant stream of applications from universities and companies both in Japan and abroad to visit the brewery.
URL: https://ishimago.jp/
Address: 162, Iwasaki, aza, Iwasaki, Yuzawa-city, Akita, 012-0801, Japan
Contact: ishimago@gray.plala.or.jp
Ishimago Miso:
A Flavor Full of Life
Ishimago Honten continues to uphold the tradition of “authentic Japanese miso and soy sauce craftsmanship.” Miso brewing begins with the delicate process of creating koji, guided by the intuition of skilled artisans. The maturation process takes place in wooden barrels made from natural Akita cedar, which has been used for over a century. This aging process demands both time and expertise and is now practiced in only a few locations across Japan. The miso and soy sauce produced by yeast (Ishimago Ebisu yeast) that has become ingrained in the wood’s surface, creates a “truly homemade flavor.” Featured among these offerings are renowned products such as “Ishimago’s Kuromiso,” aged for two years with sweet miso made with double koji, and “Hyakuju,” a naturally brewed soy sauce crafted from the first pressing of whole soybeans aged for over a year.