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元禄二年創業の糀屋
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Koji・Amazake・Miso・Shouyu
Kojiya Amekaze


3-32-11, Tsukuno-chou, Nishiku,Sakai City, Osaka Prefecture 593-8322
Phone number : 072-262-0333

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元禄二年創業の糀屋

伝統の味


We continue to make handmade koji with traditional methods passed down through generations.

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At first, we wash the rice and let it steep.
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After the rice is steamed in a large wooden barrel, it is cooled down to room temperature. The rice is then hand-mixed with koji spores.匠の技
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The next morning, the rice is placed in moro-buta (shallow wooden trays). Later in the evening, woven straws are soaked in water and used to cover the moro-buta to maintain the appropriate temperature.匠の技
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The next morning, the koji is taken out of the room and it is ready.

Our company in Meiji 15th according to "Meiji Goushou Annai"

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伝統の味

The history of Amekaze

The founder, Izumiya Kumajiro separated himself from the Kakujyoushi family of Senbokugun Kamishintanimura Azatoyota. And in 1689, he began a soy sauce brewery in Sakaishi Shourinjichou Higashisanchou. He used tenbinbou (carrying pole) to carry and sell his products in neighboring areas. Even during "Ame" or in the blowing "Kaze" he did not take a rest from work. The name "Amekazeyasan" originated from here.

While the Kakujyoushi family spans 600 years, the Toyota family spans 300 years (the Toyota family name was taken from the place of Kamishintanimura Azatoyota).
The brewery was an appointed supplier to the imperial household agency up until the war, when most of the documents were burned. Before the bombing of Sakai in July of 1945, the brewery was running in Shourinjinchou. In the summer of 1946 , it began to operate in our current location of Tsukunochou.

After the end of the war, production control of the soy sauce brewing industry failed as large companies took over smaller companies. In 1955, our company began to focus selling products such as miso, vinegar and seasoning to hospitals and companies. Currently, we produce and distribute soy sauce, processed foods (ponzu, tare) koji and miso.