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Founded in 1861 (the first year of Bunkyu), the soy sauce and miso brewer in Fukushima. We will deliver happiness that colors the dining table.

〜1,000

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Uchiike Brewing Co., Ltd.

ウチイケジョウゾウカブシキガイシャ

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内池醸造株式会社

Founded in 1861 (the first year of Bunkyu), the soy sauce and miso brewer in Fukushima. We will deliver happiness that colors the dining table.

〜1,000

Followers

Locally Made

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About the brand

Founded in 1861 (the first year of Bunkyu), the soy sauce and miso brewer in Fukushima. We will deliver happiness that colors the dining table.

The soy sauce has won the Minister of Agriculture, Forestry and Fisheries Award four times at the National Soy Sauce Competition. Compared to major products, the salt content is about 1% lower. Please enjoy the soy sauce with a soft mouthfeel.

We try to brew miso by making the most of the ingredients. Miso made from soybeans from Fukushima Prefecture is popular. The miso made by the rich four seasons of Fukushima Prefecture has been widely received.

We offer a variety of special seasonings, such as a dressing made with sesame seeds from Fukushima Prefecture and a medium-thick sauce that combines Fukushima fruits and home-brewed soy sauce.

More about the Brand Owner

内池醸造株式会社

uchiike.co.jp

Founded in 1861 (the first year of Bunkyu), it is a soy sauce and miso brewery located in Fukushima City, Fukushima Prefecture. We have carved out a history of 160 years since our founding. The environment surrounding food is changing at a dizzying pace. Currently, in addition to fermented foods such as soy sauce and miso, we also manufacture dressings and soup that add color to meals. While always being aware of "what should not be changed", we aim to be a company that gives shape to the "deliciousness" of our customers and is trusted.

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Why are we doing?

What are we doing?

Commitment to the product

Who are supporting us?

Why are we doing?

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In the early Edo period, Sanjuro Uchiike, the first generation from Omi Hachiman, advanced to Fukushima.

In 1861, the seventh owner, Sanjuro Uchiike Tokubo, began brewing soy sauce and miso.

Since then, we have been brewing in Fukushima for more than 160 years.

What are we doing?

Compared to the products of major companies, soy sauce has a salt content of about 1% lower and we try to brew it to bring out the umami.

It is characterized by a soft taste in the mouth.

We regularly hold study sessions with soy sauce manufacturers in the prefecture that are members of the union, and incorporate the results obtained from these meetings into quality control, and have won consecutive prizes at the National Soy Sauce Competition.

We are particular about the ingredients of miso and brew miso using domestic ingredients and Fukushima ingredients.

As part of our food education, we offer a wide variety of products, such as the "Handmade Miso Kit," which boils soybeans at home to make miso, and the "Prepared Miso," which allows you to prepare miso and enjoy fermentation at home to make it taste to your liking.

In addition to soy sauce and miso, we also manufacture tsuyu and sauces, and for 60 years since its launch, we have been making products that make use of soy sauce, such as the long-selling "Four Seasons Tsuyu" and "Uchiike Kappo Tsuyu" finished using our unique "Kaeshi manufacturing method".

Commitment to the product

Specialty soy sauce

At the 51st National Soy Sauce Competition, he received the "Ministry of Agriculture, Forestry and Fisheries Minister's Secretary's Award".

In pursuit of the original deliciousness of soy sauce, it is a gem that has mastered the taste that has been popular for a long time since its founding.

You can enjoy the aroma and umami created by burning.

It is recommended not only as a soy sauce, but also as a seasoning such as kinpira.

Kurade miso

Alcohol-free miso made from 100% domestic soybeans and domestic rice.

With a koji ratio of 9 steps, the taste is balanced between the umami of soybeans and the sweetness of rice.

It can be used in a variety of ways as a base or seasoning for dishes.

Sauce in Fukushima

It is a special medium-thick sauce that is luxuriously made from ingredients from Fukushima Prefecture and manufactured with all our heart.

We use raw materials (fruits, etc.) from Fukushima Prefecture, domestic vegetables, and home-brewed soy sauce.

The fruitiness of the fruit and the flavor of soy sauce are characteristic.

Try pouring it over fried foods or using it as a secret ingredient in curries and beef stews.

Who are supporting us?

Uchiike Brewery is a brewery in Fukushima. Of course, we purchase from customers in Tohoku, but we also receive orders from all over the country.

Many of our customers are in their 40s ~ 60s, and they like the taste that does not change for a long time.

As a voice from our customers,

"The soy sauce I poured over the seafood bowl I ate on my trip was made by Uchiike Brewing, and I've been a fan ever since," says a man in his 60s.

"It was the first time I learned about the existence of prepared miso, and I was able to enjoy the process of making miso while looking at the bookmark, and the finished miso was delicious." (Female in her 50s)

We have received many happy words.

In addition, soy sauce and miso are used by many restaurants in and outside the prefecture for commercial use.

Compared to the products of major companies, soy sauce has a salt content of about 1% lower, and it is brewed to bring out the umami, making it soft in the mouth and highly regarded for processing.

Food manufacturers not only pursue taste, but also

In response to the need to "save time and reduce the production process," we respond to their needs by offering a wide variety of products ranging from soy sauce, miso, tsuyu, and sauce.

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Deferred payments of up to 60 days

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Deferred payments of up to 60 days

Pay for purchases by invoice. Payment via credit card is also accepted.

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