Marukome Main Factory and Miasa Highland Fermentation Warehouse

Established in 1854, Marukome has been making miso for more than 160 years. In recent years we’ve been using the same rice koji integral to Shinshu miso to make koji amazake (sweet sake), and using shio koji and soy sauce koji, using Japan’s ancient fermentation techniques to the fullest in koji products. In the same manner, making full use of our knowledge of the soybeans that are the main ingredient, we’ve been focusing our efforts on soy products such as soy meat and soy powder. On our factory tour, you can see the enormous cylindrical device for making rice koji and the production line that speedily fills our commercial products. On the other hand, Marukome’s Miasa Highland Fermentation Warehouse isn’t for mass production but rather for natural brewing. Surrounded by the mountains of the Japan Alps, Kita-azumi is a cool area located nearly 1,000 m above sea level. It’s about 5° C cooler than the lowlands even in summer, and you can sample or buy miso slowly aged 2 to 3 years. Furthermore, you can compare the taste of different types of miso, and there’s a facility where you can try preparing handmade miso.
Tasting samples available only at Miasa Highland Fermentation Warehouse