NITO JOZO was founded in the 1920s when Suekichi Kamiya opened a store in Hekinan City to manufacture soy sauce and sauce.

He entered a mountain village in search of good water, an important element of raw materials, and renovated a closed elementary school near the source of the water to become a brewery and began production in 1993.

"Mikawa Shiro-tamari" is made by lavishly using twice the usual amount of wheat malt made from domestic wheat, and adding salt and water that has been passed through a live water apparatus, and we are confident that it is the ultimate white soy sauce that we have arrived at after much hard work.

We are proud to announce the addition of a new seasoning based on white soy sauce.

We are pleased to introduce items that will make your daily cooking more enjoyable.

Click NITO JOZO | White Soy Sauce for details!