Fukuoka Soy Sauce Shop: A Living Cultural Heritage Brewery in the Heart of Iga
Tucked away in the mountain-ringed village of Shimagahara in Iga City, Mie Prefecture, Fukuoka Shōyu-ten (Fukuoka Soy Sauce Shop) is one of Japan's most remarkable surviving artisan soy sauce breweries. Founded in 1895 during the Meiji era, this family-run brewery continues to produce handcrafted soy sauce using the same century-old storehouse, cedar vats, and traditional methods passed down through generations. The brewery building itself is designated as a national Registered Tangible Cultural Property, making it a fascinating destination for visitors who wish to experience the living heritage of Japanese fermented food culture.
A History Rooted in the Meiji Era
Fukuoka Soy Sauce Shop was established in 1895 (Meiji 28) by Chōta Fukuoka in what was then Shimagahara Village in Ayama District. The area of Shimagahara has long prospered as a key transportation hub connecting the historic provinces of Yamato (Nara), Yamashiro (Kyoto), and Ise (Mie). Nestled among mountains and blessed with clean water and a favorable climate, the location proved ideal for the slow, natural fermentation that fine soy sauce demands.
The brewery building that stands today was constructed in 1904 (Meiji 37). It is a single-story wooden structure with a tiled roof, covering a floor area of approximately 204 square meters. The building houses the koji preparation room (kōji-muro), the boiler room, and the main fermentation and pressing area. In 1953, the surrounding area suffered severe flood damage, yet this building survived unscathed — a testament to both its sturdy construction and its slightly elevated position within the village.
The company was incorporated in 2004 and continues to operate as a small-scale artisan producer, valuing quality and tradition above mass production.
Why It Was Designated a Registered Tangible Cultural Property
On April 21, 1998, the brewery was officially registered as a national Registered Tangible Cultural Property (building) by the Agency for Cultural Affairs. The designation recognizes the building as a well-preserved example of Meiji-era industrial architecture used for soy sauce brewing, complete with its koji room and boiler facilities.
A particular highlight noted in the official registration is the "Kirin-style press" (Kirin assakuki) installed inside the brewery. This remarkable device uses a long lever made from a six-meter zelkova wood beam, weighted at one end, to press fermented soy mash (moromi) slowly and gently using the principle of leverage. The name "Kirin" (giraffe) comes from the press's tall, neck-like silhouette. It is believed to be the only Kirin-style press still in active commercial use anywhere in Japan, making it an extraordinarily rare piece of living industrial heritage.
Highlights and Attractions for Visitors
The Century-Old Brewery (Hyakunen-Gura)
Stepping inside the brewery is like traveling back to the Meiji period. Nearly 20 large cedar vats (sugi no ōoke), many over a century old, stand side by side in the dimly lit interior. The earthen walls, massive timber beams, and pervasive aroma of fermenting soy sauce create an atmosphere that is both serene and powerful. The entire building — including its roof tiles, which have turned distinctively black from decades of exposure to the lactic acid bacteria and yeast living throughout the structure — is itself a testament to the microbial ecosystem that gives the brewery's soy sauce its unique character.
The Kirin-Style Press
The Kirin-style press is the undisputed centerpiece of any brewery visit. This antique pressing device uses gentle, slow pressure rather than brute force. Pressing the moromi too aggressively would extract unwanted bitter flavors, so the Kirin press's patient, gravity-assisted method produces a cleaner, more refined raw soy sauce. Visitors can observe this rare piece of equipment up close and learn how it has been maintained and operated for over a century.
Traditional Koji Making
Unlike most modern soy sauce producers that use defatted soybean meal, Fukuoka Soy Sauce Shop uses whole soybeans (maru-daizu) sourced from Mie Prefecture, combined with locally grown wheat. The koji (mold culture) is prepared by hand using traditional wooden trays called kōji-buta, and the culture is nurtured in a dedicated preparation room (seikiku-shitsu) where temperature and humidity are carefully controlled using time-honored methods. The fermented mash then ages for one and a half to two years or more in the cedar vats before pressing.
Brewery Tours and Hands-On Experiences
Fukuoka Soy Sauce Shop welcomes visitors for brewery tours year-round, though advance reservation by telephone is required. Free guided tours are available, and paid experience plans can be booked through platforms such as Asoview! and Jalan. Experiences include a comprehensive 80-minute tour with hands-on activities (approximately 3,000 yen per person) and a 30-minute tour with a souvenir set (approximately 1,500 yen per person). A special collaboration with NIPPONIA HOTEL Iga-Ueno Castle Town offers exclusive experiences for hotel guests, including moromi stirring (kai-ire) and raw soy sauce pressing, as well as a make-your-own ponzu workshop.
Hasamezu: The Flagship Soy Sauce
The brewery's signature product is called "Hasamezu," a name that translates loosely as "cannot be picked up with chopsticks." This charming name expresses the idea that the soy sauce is not just a condiment but a complete dish in its own right — so delicious you would eat it on its own if only you could pick it up. Hasamezu soy sauce is known for its deep, rich umami flavor and versatility, suitable for dipping, drizzling, and simmering. The brewery also produces ponzu sauce, miso, dressings, and other seasoning products. In 2013, the company pioneered the acquisition of Halal certification for its soy sauce products, making them accessible to Muslim consumers worldwide.
Surrounding Area and Nearby Attractions
Shimagahara is a tranquil rural area within Iga City, offering visitors a chance to experience authentic Japanese countryside life far from the crowds. Several noteworthy attractions are located nearby:
- Kanbodai-ji Temple (Shōgatsu-dō): Located just a short distance from the brewery, this temple was founded in 751 as a branch temple of Tōdai-ji in Nara. Its two-story gate (rōmon) and main hall are designated Important Cultural Properties. The temple's annual Shushō-e ceremony in February is said to be the precursor to the famous Omizutori ritual at Tōdai-ji's Nigatsu-dō.
- Shimagahara Onsen Yabuccha: A popular hot spring facility approximately 3.5 km from the brewery, offering natural open-air baths, camping, and outdoor activities. A perfect way to relax after a brewery visit.
- Iwatani Gorge: A scenic riverside area where the Kizu River and Koyama River converge, featuring lush greenery and clear water — ideal for a leisurely stroll.
- Iga-Ueno Castle and Ninja Museum: About 12 km from Shimagahara, the Iga-Ueno area is famous for its castle with towering stone walls and the Iga-ryū Ninja Museum, offering interactive ninja experiences.
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Q＆A
- Can I visit the brewery without speaking Japanese?
- Brewery tours are primarily conducted in Japanese. However, the staff are welcoming to international visitors, and the visual experience of the century-old storehouse, cedar vats, and Kirin press is impressive regardless of language. It is recommended to contact the brewery in advance to discuss your visit. Bringing a Japanese-speaking friend or using a translation app can enhance the experience.
- Do I need to make a reservation for the brewery tour?
- Yes, advance reservation is required for all brewery tours. You can reserve by telephone at 0595-59-3121 (9:00–17:00), or book paid experience plans through Asoview! or Jalan websites.
- Is Hasamezu soy sauce suitable for people following a Halal diet?
- Yes. Fukuoka Soy Sauce Shop obtained Halal certification in 2013 and offers Halal-certified soy sauce products. Look for items bearing the Halal certification mark in the shop or on their online store.
- How do I get to Fukuoka Soy Sauce Shop by public transportation?
- Take the JR Kansai Main Line to Shimagahara Station. From there, you can walk approximately 25 minutes to the brewery, or take a Mie Kōtsū bus to the Shōgatsu-dō/Higashi stop and walk about 3 minutes. If driving, the brewery is approximately 15 minutes from the Ōuchi Interchange on the Meihan National Route.
- Can I purchase soy sauce products on-site or online?
- Yes. The brewery has an on-site shop where you can purchase the full range of Hasamezu products. They also operate an online shop accessible through their official website (hasamezu.com), and selected products are available on Amazon Japan.
Basic Information
| Name | Fukuoka Shōyu-ten (Fukuoka Soy Sauce Shop) |
|---|---|
| Japanese Name | 福岡醤油店 |
| Address | 1330 Shimagahara, Iga City, Mie Prefecture 519-1711, Japan |
| Telephone | 0595-59-3121 (9:00–17:00) |
| Website | https://www.hasamezu.com/ |
| Founded | 1895 (Meiji 28) |
| Brewery Building Constructed | 1904 (Meiji 37) |
| Structure | Single-story wooden construction, tiled roof, approx. 204 m² floor area |
| Cultural Property Designation | Registered Tangible Cultural Property (Building), registered April 21, 1998 |
| Brewery Tours | Year-round by advance reservation (telephone or online booking) |
| Access | JR Kansai Main Line, Shimagahara Station — approx. 25 min. walk or bus; approx. 15 min. by car from Meihan National Route Ōuchi IC |
References
- 福岡醤油店 — 文化遺産オンライン
- https://bunka.nii.ac.jp/heritages/detail/176756
- はさめずの醸造蔵 福岡醤油店（公式サイト）
- https://www.hasamezu.com/
- 福岡醤油店 — 観光三重（かんこうみえ）
- https://www.kankomie.or.jp/spot/4722
- 明治期の醤油蔵へタイムスリップ！ — 観光三重 取材レポート
- https://www.kankomie.or.jp/report/1920
- 創業128年の醤油店が整えつつある"飛躍への準備" — TKC
- https://www.tkc.jp/ao/topics/202305_interview/
- 福岡醤油店（三重県伊賀市） — 職人醤油
- https://s-shoyu.com/kura/fukuoka/
- 株式会社福岡醤油店 — みえの企業まるわかりNAVI
- https://www.oshigoto.pref.mie.lg.jp/kigyonavi/3417
Last verified: 2026.03.26