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Our Commitment

Indeed, it is more efficient and stable to produce large quantities by using machines and not letting natural fermentation. However, it would result in a loss of flavor and would not produce a truly delicious product. In the pursuit of deliciousness, we have continued to preserve the taste using the same production method used 170 years ago, although in very small quantities.

Natural Brewing 

Natural brewing is a time-consuming and labor-intensive process mainly done by hand, rather than by machine. This method can only produce very small quantities, unlike the mass production that is mainstream in today's society. However, in order to produce truly delicious seasonings, we continue to use natural brewing and preserve the traditional taste.

100% Domestic Ingredients from Japan

Kakunodate, which is known as the little Kyoto of Tohoku, has a climate suitable for fermentation and is rich in nature. We use 100% domestically produced and delicious ingredients which are brought to us, thanks to the blessed climate of Kakunodate.

　The Secret Behind 3 Ingredients　

Delicious rice is essential to produce absolutely delicious Miso

Akita Prefecture is one of the nation's leading rice-producing prefectures, and the rice is grown in an environment that is ideal for rice cultivation. Akita Prefecture has a large temperature difference between day and night which makes rice soft and sticky and has a sweet taste. Ando’s miso uses rice that is delicious even when eaten as it is. The secret behind Ando’s miso, which is so flavorful that it can be enjoyed without ingredients, lies in the carefully selected rice.

100% rice from Akita Prefecture

Water is indispensable for brewing soy sauce

The water used for brewing is all from an ancestral well which is underground water from the Ou Mountains. The mineral-rich water from Ou Mountain is a key to quality soy sauce.
Water from an ancestral well

Safe and reliable soybeans from Akita Prefecture

We use carefully selected soybeans that meet our high-quality standards.
Carefully selected soybeans

Water is indispensable for brewing soy sauce

The water used for brewing is all from an ancestral well which is underground water from the Ou Mountains. The mineral-rich water from Ou Mountain is a key to quality soy sauce.
Water from an ancestral well

The Skill of Our Toji

The skill of Toji, our master brewer, is essential to the continuation of natural brewing. Toji controls the fermentation of each barrel using his eyes, nose, and tongue. We offer naturally brewed and genuine taste thanks to the skilled techniques and experience of our toji.

Our Products

Our Store and Facility

Company Overview

Trade Name
Ando Jozo Brewery Co., Ltd.
Head Office 27 Shimo-Shinmachi, Kakunodate-cho, Senboku-shi, Akita Prefecture
Established in 
March 1950
Capital
20 million yen
Business Activities

wholesale and retail of miso and soy sauce brewing
President and Representative Director
Daisuke Ando
Employees
72
Trade Name
Ando Jozo Brewery Co., Ltd.

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