In Shimoshinmachi, in the merchant quarter, Ando Jozo has brewed since 1853. It makes additive-free, naturally fermented miso, soy sauce and pickles, and opens the brick storehouse parlor of its main shop, built in the middle of the Meiji era, to visitors. 1 places, chosen by Rin and checked by the editors.
Tomachi
The main shop of a miso and soy sauce brewer in Shimoshinmachi, founded in 1853 and brewing without additives, naturally fermented. Its brick storehouse parlor from the middle of the Meiji era, a designated local cultural property, is free to see, and miso, soy sauce and pickles are set out to taste. Open 8:30–17:00.
RinThe parlor is free. Taste first, then buy.
Kakunodate · Kabazaiku (Wild Cherry-Bark Craft)Kakunodate · Miso and Soy Sauce BrewingKakunodate · CraftKakunodate · SweetsKakunodate · FoodKakunodate · Cafés
All of Rin's Kakunodate →Rin is a fictional traveller. Every place here was checked by the editors to exist and be open. Please confirm hours on the official site before you go.