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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• Tour Experiences
• Miso Making Experiences
• Taste Test Experiences
• Dining Experiences

• Kamiina Preserving the deliciousness of miso, choose Hanamaruki for miso Hanamaruki Foods
• 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 Handmade natural miso with no additives, accepting the blessings of Shiga Kogen (highlands) Sekiya Brewery
• Matsumoto Making delicious miso seriously and carefully Tamai Miso
• 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
• Suwa Choosy about ingredients and miso making, for miso making done seriously Yamaman Miso
• Suwa Prepared in cedar barrels, fermented and aged in a natural brewing storehouse. Miso making done with great care Matsukame Miso
• Ueda Established in 1855. A good old-fashioned thing made new Nitta Brewery
• Suwa Established in 1872. “Takeya Miso has a taste all its own” Takeya (Takeya Miso Kaikan)
• Kosui Pursuing truly delicious taste through 100% Japanese ingredients, preparation in wooden casks, and natural brewing Kojiya Hondo Brewery
• Ueda Continuing our founders’ wish that our customers always have delicious miso for more than 80 years. Takeda Miso Brewery
• Kosui We use 100% Nagano-grown contract farmed soybeans and rice Shioya Brewery
• Iida Rice koji with a faint aroma of roasted chestnuts draws out the true character of the miso. Master Inagaki Raizaburo