Discover Shinshu Miso BreweriesSearch

Search Miso Breweries

“Discover Shinshu Miso Breweries” provides information on breweries in each area of the prefecture.
From famous long-established ones to little-known standout breweries, you can search here for breweries where you can take tours, taste samples of their wares, dine, or try your hand at making miso.

Why not visit some breweries on a trip around the multifaceted world of miso?

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• Miso Making Experiences
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• Nagano Marukome, bringing the warmth of Japan into the future Marukome Main Factory and Miasa Highland Fermentation Warehouse
• Nagano The rice koji making methods cultivated in making sake are put to good use in making miso. Yoshinoya
• Kosui Miso manufacturing that preserves tradition through tamazukuri utilizing the bacteria found in our brewery, handmade koji made by means of kojibuta (wooden trays for koji) Kagaya Brewery
• Kosui Handmade natural miso with no additives, accepting the blessings of Shiga Kogen (highlands) Sekiya Brewery
• Matsumoto Misodama Miso aged two years by Maruyama Miso Soy Sauce Brewery has no additives and uses only Japanese ingredients Maruyama Miso Soy Sauce Brewery
• Matsumoto Making delicious miso seriously and carefully Tamai Miso
• Ueda Fermenting with just the seasonal temperatures and the bacteria in our brewery, our raw miso is completely handmade and without additives Shinshu Igeta Miso Brewery, Sake-no-Hara Shoten
• Nagano Miso with a definite umami, made with Nagano-grown soybeans and rice Miso Brewery Takamura
• Kosui “Naturally brewed miso” prepared in traditional wooden casks in the cool air and refreshing land of Oku-Shinano Kokuhei Miso Brewery
• Saku Delivering the traditional taste of Japan by insisting on natural brewing and ingredient grown in Japan. Yamamotoya Koji-ten
• Suwa Choosy about ingredients and miso making, for miso making done seriously Yamaman Miso
• Iida With a spirit in our hearts passed down to us, we insist on doing thing by hands in making our miso Matsuokaya Brewery
• Suwa Prepared in cedar barrels, fermented and aged in a natural brewing storehouse. Miso making done with great care Matsukame Miso
• Saku Established in Komoro, Nagano Prefecture 350 years ago. Fermentation culture just as it is, but provided with new worth Shinshu Miso
• Ueda Established in 1855. A good old-fashioned thing made new Nitta Brewery
• Ueda In Ueda, Nagano Prefecture. We’re choosy about our methods and ingredients. And stubborn about genuine Shinshu miso. Daikei Shoten