Under the name of "Hikari Yamaka", Kawamura Soy Sauce continues to make soy sauce that walks in harmony with the nature of Hikari City, Yamaguchi Prefecture. At the root of our manufacturing is our commitment to natural materials and a strong sense of sustainability. The koji, which determines the flavor of soy sauce, is carefully prepared each time based on the wisdom and experience that the craftsmen have cultivated over many years. The combination of soybeans and wheat is a secret ratio that the fourth generation has been particular about. This creates a thick, deep umami flavor.
In addition, the water, which is essential for making soy sauce, is made from pure underground water from the Shimada River system. Subsurface water is groundwater that is naturally filtered in the gravel layers of riverbeds, making it a valuable resource that can only be obtained in a limited area. This beautiful water creates a clear taste without any off-flavors, bringing out the original flavor of soy sauce.
We are also very particular about raw materials, and we thoroughly manage separate production and distribution to prevent genetically modified soybeans from being mixed in. By taking advantage of the local climate and climate to maximize the power of fermentation, we deliver the blessings of nature directly to the table.
In product development, we continue to explore new values that are close to modern diverse dietary habits. In addition to traditional soy sauce, the lineup includes dashi soy sauce, ponzu sauce, miso, and gift products. We are also actively working on the development of new products that make use of local ingredients and frozen grilled rice balls that meet the needs of the times.
From the perspective of the SDGs, we are also working to utilize local resources and build a sustainable production system. We aim to continue to be a company that protects local jobs and grows together with the local community, and will continue to take on the challenge of increasing the number of smiles that "eat".