Akita Prefecture is located in the northern part of Japan. Because it was necessary to store food during the snowy winter,
A wide variety of fermented food cultures spread.
For 155 years since 1867, Akita's traditional miso and soy sauce have been produced using the abundant water of Akita's clear stream "Minase River" and "rice koji" using rice that boasts one of the largest production volumes in Japan. Yamamo Miso Soy Sauce Brewery, which manufactures and sells soy sauce, is taking on the challenge of new fermentation possibilities using its unique yeast fermentation technology.

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