Kamebishiya Co., Ltd., a long-established soy sauce brewery.
老舗醤油かめびし屋（株式会社かめびし）
This soy sauce brewery has been making soy sauce since 1753 using the Mushiro Koji Method, which involves fermenting wheat and soybeans on a Mushiro.
*Mushiro is a woven straw rug.
*Koji is a grain (rice, soybeans, wheat, etc.) on which koji mold is grown.
Today, Kamebishiya is the only brewery in Japan that uses the Mushiro Koji Method to make soy sauce.
The Mushiro Koji Method is also a registered intangible folk cultural property (No. 1, 2023) as Sanuki's soy sauce brewing technique.
*Sanuki is the former name of Kagawa Prefecture.
At the adjoining café, visitors can enjoy “soy sauce udon”, “moromi ice cream”, “mitarashi dango*(dumpling)”, etc.
*Mitarashi dango is a traditional Japanese sweet made with skewered small round rice cakes and dipping them in a sweet and spicy soy sauce-based sauce.
Don't miss the guest room “Nagare World” designed by world-renowned stone sculptor Masayuki Nagare and the old traditional space “Kawashima World” created by contemporary artist Takeshi Kawashima.
*Mushiro is a woven straw rug.
*Koji is a grain (rice, soybeans, wheat, etc.) on which koji mold is grown.
Today, Kamebishiya is the only brewery in Japan that uses the Mushiro Koji Method to make soy sauce.
The Mushiro Koji Method is also a registered intangible folk cultural property (No. 1, 2023) as Sanuki's soy sauce brewing technique.
*Sanuki is the former name of Kagawa Prefecture.
At the adjoining café, visitors can enjoy “soy sauce udon”, “moromi ice cream”, “mitarashi dango*(dumpling)”, etc.
*Mitarashi dango is a traditional Japanese sweet made with skewered small round rice cakes and dipping them in a sweet and spicy soy sauce-based sauce.
Don't miss the guest room “Nagare World” designed by world-renowned stone sculptor Masayuki Nagare and the old traditional space “Kawashima World” created by contemporary artist Takeshi Kawashima.
- Regions
- Eastern Kagawa Prefecture
- Themes
- Culture and Art
- Activities
| Address | 〒769-2901 香川県東かがわ市引田2174 |
|---|---|
| Telephone Number | 0879-33-2555 |
| Business Hours | Cafe: Sundays and holidays 10:00-15:00 (Closed during the soy sauce brewing season from October to May) |
| Days Closed for Business | Year-end and New Year holidays, weekdays, Saturdays (In addition to the above, all days of the week from October to May (soy sauce preparation season) |
| Price | Please check at each facility. |
| Directions | 10 minutes drive from Hiketa IC on Takamatsu Expressway |
| Parking | Yes（15 cars) |
| Website | Website |
| Remarks | About the tour and experience ▶️Time required:Soy Sauce Making Experience: approx. 60 min. ▶️Participation fee: ・Making soy sauce 1,500 yen per person / 2,000 yen for 2 persons / 3 or more people : 800 yen for 1 person ・Soy sauce making + tour course 2,000 yen per person / 2,000 yen for 2 persons / 3 or more people: 1,000 yen per person ・Tours (Moromi Kura, Nagare World, Kawashima World) 1,000 yen per person / 2 persons 1,600 yen / 3 or more persons 500 yen per person ▶️Number of participants: 20 people per tour (larger groups can be accommodated by dividing the tour into multiple tours with advance notice) ▶️Reservations: Required (3 days in advance for soy sauce making and tours) |
