The Tango Peninsula is located in the northernmost part of Kyoto Prefecture. Onojin Brewery is located in this rich natural setting, surrounded by the beautiful sea and the greenery of the mountains and valleys. The brewery was founded in 1912. The founder, Jinzaemon, returned to his hometown from his apprenticeship and started manufacturing miso and soy sauce using locally harvested soybeans and black beans. At the time, the Tango area was a major producer of chirimen, and miso and soy sauce were supplied mainly to local silk mills and weaving factories. Soon after the war, the company moved to Sugitani, Mineyama Town, where the factory is now located, in search of spring water suitable for brewing. The company still uses the same methods used since its founding, and the dark soy sauce "Jinzaemon," named after the first generation, is made using an old-fashioned natural brewing method. The koji made from soybeans and wheat is prepared in wooden vats, and fermentation and maturation take place slowly over a period of three years without adding any additives.

While preserving tradition, the company has also developed products in new fields, and now manufactures and sells not only miso and soy sauce, but also a wide variety of other products such as ponzu, malt products, and dressings. They also make use of high-quality local ingredients such as seawater salt made by boiling down seawater from Kotobiki Beach, known for its Narukisuna, black beans from Tango, and sake lees from a sake brewery in Ine Town to create a taste that is unique to the area. Why not take advantage of Onojin Brewery's seasonings, which will enhance your everyday meals?