Daikou Shoyu was founded in 1853, during the late Edo period, in the town of Kinomoto near northern Lake Biwa, the largest lake in Japan. Our start coincided with the dawn of industrial modernization, just a year before the US Navy arrived with demands to open Japan’s borders. Operating for about 170 years throughout this transformative age, Daikou Shoyu is now under our 6th generation of management.
Thanks to the clear spring waters of the Ibuki Mountain Range, quality ingredients, and an excellent climate for fermentation, Kinomoto became known as a brewery town, offering the ideal home for our carefully crafted, one-of-a-kind soy sauce products. We continue striving to preserve our cherished tradition in the hope that our quality soy sauce may bring happiness to your kitchen.