Onojin Miso & Soy Sauce Brewery
https://www.onojin.com/- Exports from Japan
- Booth number S2-S19-005
- Japan exhibitors
- Exportable
- Co-exhibitor
- Organizer : Kyoto Prefectural Federation of Societies of Commerce and Industry
Since our founding in 1912, we have been a brewery in northern Kyoto Prefecture manufacturing and selling miso and soy sauce. While preserving traditional methods, we create various seasonings adapted to changing times.
Our “Jinzaemon” soy sauce, brewed in wooden barrels, is a naturally brewed soy sauce fermented and aged for three years. Enjoy the aroma of the wooden barrels and the deep flavor developed through three years of fermentation and aging. Additionally, our unique “Sake Hishio” soy sauce, blended with red rice sake lees, is a premium product with a rich, thick texture and a distinct sake flavor.
We also produce koji (rice malt) products by ourselves.
We prioritize creating trustworthy products where you can see the manufacturers' faces from raw materials to finished goods, using locally sourced ingredients whenever possible.
| Country / Region | JAPAN |
|---|---|
| Exhibited products | A traditionally brewed soy sauce, matured in wooden barrel for three years/A soy sauce made with Sake lees |
Exhibit Product
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JINZAEMON
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Target Sector
Wholesale trading companies, retailers, hotels, restaurants, etc.
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Usage Scenes(Usage/Recipies)
Use this soy sauce as a dipping sauce for sushi and sashimi, and its mellow flavor, developed through fermentation, will greatly enhance the deliciousness of the ingredients. As it is a highly aromatic soy sauce, you can also enjoy its rich fragrance when heated. It is also recommended for seasoning teppanyaki, steak, grilled vegetables, and other dishes.
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Specialities,Sales point
This rich soy sauce is crafted using Tango-grown soybeans, domestic wheat, and Akō sea salt, following the traditional natural brewing method passed down since the founding master, Jinzaburō. We make koji from whole soybeans steamed without pressure and roasted wheat, then add brine before aging it slowly in wooden barrels for three years. By avoiding all additives and dedicating time and effort to fermentation, the soy sauce develops its inherently mellow flavor and aroma. (Product sizes include 200ml, 100ml, and commercial sizes.)
＜Awards＞
Winner of the Grand Prize in the “Traditional Japanese Seasonings Category” at the 2025 Seasoning Championship.
Translated with DeepL.com (free version)
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Target Sector
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SAKE HISHIO
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Target Sector
Wholesale trading companies, retailers, hotels, restaurants, etc.
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Usage Scenes(Usage/Recipies)
Ideal for drizzling over sashimi and seafood bowls. The rich flavor of this double-brewed soy sauce clings beautifully to fatty fish like yellowtail, enhancing their umami. A sweet soy sauce with a subtle hint of sake aroma. Also perfect as a Japanese-style sauce for grilled meats and vegetables.
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Specialities,Sales point
SAKE HISHIO is a soy sauce made with sake lees of the INE MANKAI.
The INE MANKAI is a Japanese red sake brewed by Mukai Shuzo Brewery located in Ine region, Kyoto. The beautiful color and fruity flavor reminds of Rose wine, and the lees also has the same flavor. We blended the lees with the doubled brewed soy sauce* to make “SAKE HISHIO” that has the flavor we never tasted before.
*Doubled brewed soy sauce needs a great deal of time and effort. Soy sauce koji and brine are combined and fermented for one year to make normal soy sauce. And then the soy sauce is combined with another soy sauce koji and fermented for one more year.
Because of this labor-intensive process, double brewed soy sauce has rich Umami and flavor.
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Target Sector