Main Gate of the Kinryo Fujii Family Residence (former

Kinryo Fujii Family Residence Main Gate (Former Hachiman-ji Temple Gate): Where Sacred Heritage Meets Soy Sauce Tradition

On the southeastern coast of Shodoshima Island in Kagawa Prefecture, the air carries the rich, earthy aroma of naturally fermenting soy sauce. Here, in the heart of the Hishio no Sato (Soy Sauce Heritage District), stands a gate with an extraordinary story — the main gate of the Kinryo Fujii family residence, originally the sanmon (mountain gate) of the now-defunct Hachiman-ji Temple. This Registered Tangible Cultural Property bridges two worlds: the spiritual heritage of Edo-period Buddhism and the industrial legacy of one of Shodoshima's oldest soy sauce breweries.

A Gate with Two Lives: From Temple to Brewery

The gate was originally built during the mid-to-late Edo period, estimated between 1751 and 1829, as the formal entrance to Hachiman-ji Temple. When the temple was eventually dissolved — a common occurrence during the Meiji-era separation of Shinto and Buddhism — the gate was carefully relocated around 1918 to serve as the main entrance to the Kinryo Fujii family compound, the headquarters of what would become one of Shodoshima's most respected soy sauce producers.

The relocation preserved a remarkable example of traditional Japanese gate architecture that might otherwise have been lost. Today, this gate stands as a powerful symbol of how communities on Shodoshima have always adapted and preserved their cultural assets, giving new purpose to structures of historical significance.

Architectural Significance: The Yakuimon Gate Style

The main gate, or daimon, is constructed in the yakuimon style — a formal gate type with a main roof supported by two front pillars and two rear pillars set slightly behind. The roof is finished in hon-kawara (traditional full tile) roofing, lending it a stately and dignified appearance. It is a single-bay, single-entrance gate (ikken ikko), a scale befitting its original role as a Buddhist temple entrance.

The entire gate complex spans approximately nine meters in width and is composed of three distinct elements: the daimon (main gate) leading to the residence entrance, a wakimon (side gate) aligned with the kanjoba (accounting office), and a kidomon (wicket gate) positioned to the west of the main gate. The gate complex connects to the southwestern corner of the family's storehouse, creating an integrated architectural composition that reflects the functional needs of a prosperous brewing household.

The building has a total footprint of approximately 12 square meters and is a single-story wooden structure with tile roofing. Despite its modest size, the quality of its construction and the dignity of its proportions speak to the craftsmanship of Edo-period carpenters.

Why This Gate Is a Registered Tangible Cultural Property

On January 31, 2003, the gate was registered as a national Registered Tangible Cultural Property (building) by the Agency for Cultural Affairs. It meets the criterion of contributing to the historical landscape of Japan. The gate is significant for several reasons:

• It preserves a rare example of an Edo-period yakuimon temple gate that was successfully relocated and adapted for secular use.
• Its integration into the Kinryo brewery compound illustrates how Shodoshima's soy sauce merchants repurposed religious architecture, reflecting the island's cultural and economic transformations during the Meiji and Taisho eras.
• Together with other registered buildings on the Kinryo property — the main residence (circa 1918), the storehouse, and the boundary wall — the gate forms part of a cohesive heritage ensemble that documents the lifestyle and prosperity of a soy sauce brewery owner's household.

The Kinryo Legacy: Shodoshima's Oldest Soy Sauce Brewery

The Fujii family's roots on Shodoshima trace back to the mid-Edo period, when they are said to have arrived on the island as physicians. Over generations, the family became involved in salt production and maritime trade. In 1880 (Meiji 13), the 11th-generation head of the family, Fujii Kichizo, established the soy sauce brewing operation that continues to this day under the name Kinryo.

Today, the brewery is led by Fujii Sumiko, the fifth-generation president and the company's first female head. Kinryo remains committed to traditional cedar-barrel brewing methods, aging its soy sauce for two to three years — in sharp contrast to the industrialized processes that produce most modern soy sauce in just a few months. The brewing storehouses, some over a century old, are home to colonies of natural yeast that contribute to the distinctive flavor profile of Kinryo soy sauce.

Visitors are welcome to tour the brewery, taste a range of products including artisanal soy sauce, dashi soy sauce, and olive oil produced from the company's own groves, and purchase items at the on-site shop.

Highlights and What to See

Walking through the Kinryo gate is like stepping across centuries. The weathered wooden pillars of the daimon, with their hon-kawara tile crown, frame a view into the traditional brewery compound. Visitors should take note of the three-part gate composition — the formal main gate, the practical side gate, and the intimate wicket gate — each serving a different function in the daily life of the brewery household.

Beyond the gate, the compound itself offers a journey through the architecture of a prosperous Shodoshima soy sauce family. The main residence, also a Registered Tangible Cultural Property, features a distinctive semi-second-story design with an elegant irimoya (hipped-and-gabled) roof. Inside, the layout reveals the dual nature of brewery life: the formal tatami rooms for receiving guests alongside the kanjoba (business office) and work areas connected to the brewing operations.

The surrounding Hishio no Sato district, with its black-walled soy sauce storehouses and the lingering scent of fermenting moromi (mash), provides the perfect context for appreciating the gate's historical significance. The area has been recognized as a Heritage of Industrial Modernization by Japan's Ministry of Economy, Trade and Industry.

Exploring the Surroundings

The gate is located within the Hishio no Sato district, which offers two main walking courses. The Umaki Walking Trail passes through the area where salt workers from Ako originally settled and later transitioned to soy sauce production. The Nouma Soy Sauce Storehouse Street features Japan's largest concentration of historic soy sauce brewery buildings. Both trails can be explored in roughly 20 to 30 minutes each.

Nearby attractions include the Marukin Soy Sauce Memorial Hall, housed in a nationally registered gassho-zukuri (joined-hands style) building, where visitors can learn about the history of soy sauce production and sample soy sauce soft-serve ice cream. The Shodoshima Olive Park, approximately four kilometers away, celebrates the island's other famous product with Mediterranean-style gardens overlooking the Seto Inland Sea. The Twenty-Four Eyes Movie Village, about five kilometers distant, recreates the setting of the beloved Japanese film set on Shodoshima.

For those interested in seeing more registered cultural properties, the area is rich with heritage buildings including the Shiota family residence, the Yamasan and Yamahisa soy sauce breweries, and numerous other historic structures that together form one of Japan's most atmospheric traditional industrial districts.

Practical Information for Visitors

The Kinryo brewery compound, including the gate, is located in the Umaki-Nouma area of Shodoshima Town. Access is easiest by car or local bus — the Umaki bus stop is approximately a three-to-five-minute walk away. Shodoshima Island can be reached by ferry from Takamatsu (about one hour), Himeji, or Okayama prefectural ports.

While the gate can be viewed from the outside at any time, visitors wishing to tour the brewery and taste products should contact Kinryo in advance. The brewery offers guided tours and tasting experiences that include over ten varieties of soy sauce and olive oil products, along with a drink and souvenir, for approximately 1,000 yen per person. Advance reservation is recommended.

The best seasons to visit are spring and autumn, when the mild Seto Inland Sea climate makes walking the heritage trails especially pleasant. The Setouchi Triennale international art festival, held every three years, brings additional art installations to the area and draws visitors from around the world.