Meijiya Shoyu is a soy sauce brewery established in 1875. They make koji (rice malt) using the traditional natural brewing process, and mature and ferment moromi (a mash of unmatured soy sauce) over a long period. Carefully squeezed from the moromi, the soy sauce, slowly matured throughout the year, is a little thicker and has a rich flavor. At Meijiya Shoyu, you can try squeezing soy sauce and making miso in addition to joining a factory tour.