Kokuhei Miso Brewery

Since being established in 1784 by Kokuya Heizaemon, we’ve been brewing miso for 235 years in Nagano Prefecture’s Obuse. The head of our family, who studied Eastern medicine, wants to make truly healthy fermented foods and studies day in and day out toward that end. From the concept that the human body and the land we live on are one, all of our ingredients come from Japan. We use those locally grown as much as possible. The types include everything from typical miso to “Hatomugi Miso” that uses the same barley in its koji that is used in traditional Chinese medicine or “Genmai Miso” that uses sprouted brown rice. We also have order-made miso to further meet customer requests.