Exhibiting at Thaifex - Anuga Asia 2025

Oka Naosaburo-Shoten Co., Ltd., founded in 1907, is a heritage soy sauce brewery based in Japan, operating under its iconic brand Nihonichi Shoyu. The company has been crafting traditional Japanese soy sauce using wooden barrels for over a century, preserving artisanal brewing methods that reflect the essence of authentic Japanese condiment culture.

Core Business

Oka Naosaburo-Shoten specializes in the production of premium, naturally brewed soy sauce using time-honored techniques. With brewery operations in Machida (Tokyo) and Omama (Gunma Prefecture), the company focuses on quality-driven fermentation and aging processes in wooden barrels, some of which are over 100 years old.

Product and Service Offerings

The product lineup of Nihonichi Shoyu is distinguished by its purity, traditional craftsmanship, and natural ingredients:

• Whole Soybean Soy Sauce:
  • Brewed in cedar barrels for over one year with traditional koji.
• Organic Dark Soy Sauce (First Press):
  • Deep umami flavor, ideal for dipping and marinades.
• Double Aged Soy Sauce (Nidan Shikomi):
  • Uses already brewed soy sauce as a base, aged twice for richer depth.
• Tamari Soy Sauce (Gluten-Free):
  • Aged for 1.5 years, produced primarily from soybeans.
• Soy Sauce Seasoning Mixes:
  • Blended with mirin, dashi, or yuzu for ready-to-use applications.

All soy sauces are free from additives, colorants, and chemical seasonings.

Specialization and Core USP

Oka Naosaburo-Shoten is one of Japan’s few remaining breweries to:

• Utilize traditional wooden fermentation barrels (kioke) for all core soy sauce products.
• Produce double-brewed soy sauces (saishikomi) entirely in-house.
• Operate on small-batch fermentation cycles to maintain craft quality.

Its products are celebrated in gourmet circles and by Michelin-starred chefs for their depth, aroma, and complexity.

Financial Overview

While the company remains family-owned and financials are not public, it is considered a premium segment supplier in Japan’s soy sauce market:

• Estimated annual production volume: 200,000 liters.
• Distribution through specialty retailers, department stores, and export channels.
• Niche market positioning in organic and artisan condiment segments.

Export and Shipment Records

Oka Naosaburo-Shoten has actively expanded into international gourmet and health-focused markets:

• Key export destinations: United States, Taiwan, France, Germany, Singapore.
• Export growth rate: Over 25% YoY from 2020 to 2023.
• Products stocked by premium culinary stores such as Dean & DeLuca and Nishimoto Trading.

Target Markets

The brand serves a discerning clientele:

• High-end restaurants and chefs seeking natural, fermented Japanese condiments.
• Organic food and health-conscious consumers.
• Specialty grocery chains and artisan Japanese food importers.

Capabilities

• Fermentation expertise in kioke brewing, one of Japan’s few licensed traditional barrel breweries.
• Organic certification and traceable soy sourcing from domestic growers.
• Scalable small-batch production for export and private label customization.

Certifications and Compliance

• Organic JAS Certified
• HACCP-aligned quality control
• Compliant with EU and US food import regulations
• Traditional brewing recognized by Japan Soy Sauce Association

Customer Testimonials

“Nihonichi Shoyu’s dark soy brings unmatched flavor depth to our sashimi and grilled dishes. It’s a chef’s essential.”
— Head Chef, Michelin-Starred Kaiseki Restaurant, Tokyo

“Our customers love the story and taste behind Oka Naosaburo’s tamari. Sales have doubled within months.”
— Artisan Food Retailer, Paris, France

Major Achievements

• Over 115 years of soy sauce brewing history
• One of the few kioke-based soy sauce producers in Japan
• Featured in international culinary media including Eater Japan and Nihonmono
• Soy sauce used by elite chefs and exported to over 10 countries
• Participated in international food exhibitions including BioFach and FOODEX Japan