Marukin Soy Sauce Museum

Since its establishment in 1907, Marukin Soy Sauce has been producing soy sauce with a flavor suited to the times while utilizing traditional methods in a natural brewery for more than 100 years. One of the buildings has opened to the public with a memorial commemorating the 80th anniversary of the company's founding in 1987. The gassho-zukuri building, the largest of its kind in Japan, is registered as a national tangible cultural property.

The history of soy sauce production and manufacturing methods are introduced in an easy-to-understand manner using actual tools and panels. The "moromi shibori" experience (held twice a day at 10:00 and 14:00), in which soy sauce is pressed with a small hand-pressed squeeze machine using the "moromi" and "rofu" used at the factory, is also popular.

In addition to representative products, the product hall sells limited-edition items that can only be purchased here. We also recommend the "Soy Sauce Soft Ice Cream" made from "raw soy sauce" prepared in wooden vats in the natural brewery.