Kojiya Hondo Brewery

Established in 1869. In the abundant nature of Nagano Prefecture, we have carefully safeguarded our methods of making our koji with our own hands since our establishment. Times may change, but we have always valued preserving the knowledge and skill of our predecessors for the future, working as far as we can see, and being responsible for what we make with our own hands. As “A brewery that continues brewing genuine tastes by hand”, we insist on using 100% Japanese ingredients, working by hand, and preparing miso in wooden casks, seeking the genuine deliciousness through natural brewing that makes the most of the land’s climate. And to convey the depth and deliciousness of fermented foods that are Japanese food culture, we hold classes in miso making or in cooking with koji, host a café focused on fermented foods and other events, and so on.
*Dining/Exclusively in summer