The castle town of Annaka was once a purveyor for the Annaka clan. Here, for over 190 years, starting in 3rd Year of the Tenpo era (1832), Aritaya has made its living through the brewing of miso and shoyu.
Aritaya, supported by the spirit of simplicity and fortitude and Christianity, is now in its 7th generation under the current head, Mr. Kouki (1969-) and continues to adhere to the traditional natural brewing method for its shoyu to a near stubborn degree.

Now, in the era of mass-produced shoyu and miso, our shoyu is made to the highest quality by naturally fermenting the ‘Moromi’ (fermenting mash) for two years, to which ‘koji mold’ is incorporated and left to ferment to perfection for over an additional year. We have continued to adhere to this practice of ‘Sai Shikomi’ ‘double preparation’ in making our shoyu.

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During the Edo period, Castle town Annaka, which prospered as a post town on the Nakasendo road known for its beautiful mountains and pure water rivers, gifted us with Joshu’s fertile land and rich climate, perfect for making shoyu.
Aritaya has been making shoyu using traditional natural brewing methods for over 190 years since its establishment in 3rd Year of the Tenpo era (1832) in Annaka, Joshu.
“With the tastes that are passed down to us from generation to generation and the taste that we will continue to pass down to the next.”; by preserving the traditional taste while trying new methods, we continue to pass on the taste of shoyu ‘as it is’. We continue to strive to preserve the true taste of shoyu, the taste of shoyu that lives within the hearts of the Japanese people. Aritaya Head