Since its establishment in the third year of the Hōreki era (1753), this soy sauce brewery, named "Kamebi
shi-ya," has faithfully followed the ancient traditional method known as the "Mushiro Koji Process." They emphasize natural long-term aging in traditional storehouses, maturing their soy sauce for 2 to 20 years, resulting in a rich umami flavor and smooth taste. The name "Kamebishi" has a long history and is said to be derived from the "kame" (turtle) of Kameyama, where the brewery's ancestral deity is located, and "shō" (soy sauce).
While preserving tradition, Kamebishi-ya also devotes efforts to product development in response to contemporary needs. Their freeze-dried soy salt, made from soy sauce, has gained popularity not only domestically but also internationally. Visitors can sample and purchase soy sauce at their shop, and they offer soy sauce-based snacks such as soy sauce rice crackers.
At Kamebishi Chaya, a tea house operated by the brewery, you can enjoy various soy sauce sweets such as "shōyu udon" (noodles in soy sauce broth), moromi soft-serve ice cream, and mitarashi dango (skewered rice dumplings coated in soy sauce glaze). Their unique specialty, "moromi udon," is highly recommended.
The "Nagare World," a sitting room space renovated in the style of a Showa-era merchant house by sculptor Masayuki Nagare, is a must-see, including its beautiful garden. The building itself is registered as a tangible cultural property by the government and exudes a charming atmosphere. https://higashikagawa.net/sightseeing/kamebishiya