Brand's products TAIHEI CO.LTD

Founded in 1880 (Meiji 13) in Sōsa, Chiba Prefecture (formerly Yōkaichiba), Taihei has been producing high-quality soy sauce for over 140 years. Its wooden barrels are the foundation of all its business activities.

The company is renowned in Japan for its traditional expertise. All of its soy sauces are made in 117 solid cedar barrels called Kioke, each measuring 2.7 meters in diameter and 3 meters in height (among the largest collections in eastern Japan, some dating back to the Ansei era). Only 1% of Japanese soy sauce is still made in kioke. The maturation of soy sauce in these wooden barrels creates a richer and more intense flavor.

At the Taihei soy sauce brewery, all production is based on natural fermentation and a one-year aging process using microorganisms that have populated the facilities for generations. Each barrel produces approximately 10,000 bottles of soy sauce. Their production method results in an exceptionally smooth soy sauce with a perfect balance of taste, aroma, and color.

The raw materials and koji production are rigorously selected. Their soy sauce is made from the highest quality soybeans, wheat, and salt. The ingredients are carefully prepared before the fermentation process begins. In the koji room, they maintain optimal humidity and temperature to cultivate the essential microorganisms.

The indigenous microorganisms that have evolved with their brewery create our unique flavor. The artisans stir the moromi regularly to maximize microbial activity. To extract the soy sauce, the matured moromi is placed in cloths, stacked in layers to be pressed naturally. The raw soy sauce is heated to sterilize it and develop its aroma and color. The sediment is removed by filtration, except for Heizaemon's unfiltered grand cru soy sauce.