Brand's products SHIMAYA MISO

Indigo was one of Awa's main industries during the Edo period. It is said that the first feudal lord, Lord Hachisuka Iemasa, encouraged the cultivation of indigo when he moved from the Tatsuno feudal domain to Awa Province. Awa Mejiro soybeans were grown as an intercrop for indigo.

Nourished by the fertilizer from indigo cultivation, Awa Mejiro soybeans were high quality and large-grained, ideal for making miso. This miso, made using a unique method, had a wonderful aroma and flavor and was served at the meals of Lord Hachisuka. It is said that this is where the name “Gozen miso” comes from. It is also said that Lord Hachisuka himself used miso in his meals, setting an example of frugality and economy.

Since then, Gozen miso, with its unique flavor, has been exported to the Kansai region and has gained popularity, a tradition that continues to this day. *The “Gozen Miso” brand belongs to the Tokushima Prefecture Miso Industry Association, and 13 member companies are currently authorized to use it.

Shimaya Miso was founded in 1899 as a koji shop in Tokushima City, a city renowned for its abundant water, greenery, and Japan's iconic summer festival, the Awa Odori. Originally a koji (malt) manufacturer, the company has always emphasized the quality of its koji and is proud of the unique characteristics of its “Gozen Miso.” Shimaya began producing soy sauce the following year, and miso the year after that. "For over 100 years, we have been meticulously crafting miso according to our motto: Quality, not quantity.

While a typical miso uses a koji-to-soy ratio of 110 to 130%, Shimaya's miso has a ratio of 140 to 160%*, giving it a rich, sweet finish imbued with koji. In addition, the long aging process, from six months to a year, removes the salty taste and develops a rich flavor, resulting in exceptional aroma and taste. The process of transforming steamed rice into koji is done by hand, without machines. We use high-quality, carefully selected local rice and soybeans.

Enjoy the exquisite aroma and flavor of miso carefully prepared by our brewers. *The koji ratio is the ratio of koji to soybeans. The higher the ratio, the sweeter the miso. The production of koji, which determines the quality of miso, is done by hand, thanks to our experience.

We mix the steamed rice by hand while adding the koji ferment. The next day, we wait for the right moment to mix the koji three times, starting with the first step in the morning, then repeating it in the afternoon and evening. We prepare the koji according to the seasons, seeking the best timing. It is difficult work, but we are convinced that we cannot produce satisfactory miso without continuing this process, which preserves the human touch.