We will give you the commitment of natural warehouse

Body-friendly, so tasty.

The delicious thing is first from the body.
Natural materials are produced with a lot of time and effort.

“Umamushi no Kuni” Mimosaka no Kuni (Okayama prefecture north old country name)
This area has a water vein originating from China mountains, it is so called because of the refreshing water that springs up and the cold climate from the Mountain Mountain Plateau.

Kurajiro Kura and the cedar trees built by Kiyoshiro Kurozu, and the rich groundwater that continues to spring from its founding are carefully used, and the natural wine making still remains unchanged even now.

“Kono manufacturing” at the Kono vinegar miso manufacturing factory

At Kono vinegar miso manufacturing factory, we continue to build it for generations at the storehouse and cedar bucket built by Kiyohjiro.

On the walls, beams and pillars of this warehouse, the “yielding with storage” that has been cultivated since its foundation has settled, and generations inherited a number of handicraft techniques that make use of yeast while incorporating new technologies, manufacturing We tell the traditional taste to today with a sincere thought towards us.

お酢について

Our vinegar making

It is traditional standing fermentation Japanese vinegar, all done by hand.

醤油について

Our soy sauce making

It is a traditional soy sauce that is slowly finished by the inherited manufacturing method.

味噌について

Our miso making

It is a natural brewed miso that uses aged cedar and aged at natural temperature.

Kono vinegared miso where history develops

Incorporating “yeast with storage” that has been cultivated for generations, we incorporate new technology and inherit the handicraft technique to make use of yeast.
We stick to domestic raw materials · natural brewing, thinking about dialogue with useful bacteria, and communicate the traditional taste and security together with a sincere thought.