Nihonichi Shoyu

Brewer of quality soy sauce for over two centuries

By Cathy Cawood

Community writer

The store entrance is just behind the second barrel

Two large barrels have been converted into display modules in front of the store

Photos of the company's history are displayed inside one of the barrels

Company products and gift bags on display

More company products are displayed just inside the store

Bottles of yuzu flavored ponzu (a mix of soy sauce and citrus juice)

Pretty retro style label on bottles of soy sauce

Started in 1787, a Machida business has been producing fine soy sauce for more than two and a quarter centuries, and you can still buy their products today. Outside the store stand two huge wooden barrels, about 2.4 meters in diameter. Now converted into display modules for Nihonichi products, these were barrels traditionally used to ferment Nihonichi's soy sauce - a process taking about 1 year. On display were various kinds of soy sauce, and gift sets that would make splendid souvenirs for foodie friends. Visitors can tour the brewery behind the store between 10 am and 4 pm, but there doesn't seem to be any English available (I didn't take the tour.)