Using traditional tools such as wooden vats and cauldrons, this centuries-old maker in central Kyoto preserves the old traditions of brewing fine soy sauce (shoyu). Requiring a delicate combination of koji mold and other ingredients, the makers involved in the fermentation process draw on years of experience to make their shoyu, the foundation of Japanese cuisine. In this experience you will be explained the steps of the production process by the makers themselves. After the tour of the facility, you have the chance to taste the subtle flavors of different varieties and also visit the owner’s house – a unique experience to glimpse into a bygone era of a typical Kyoto merchant’s house.