We hold on tours of our factory.The process of creating miso and rice koji can observed there.
Head Factory in Nagano and Uonuma Jozo is approx. 90 min. from Tokyo Station on the Shinkansen.
(Miasa Highland Fermentation Warehouse is approx. 60 min. from Nagano Station by a car.)
*Advance bookings are required
In 2008, we acquired ISO22000 certification, the international standard for food safety. Our products, including miso, are mass-produced under strict quality control at production lines maintained in a sanitary manner with the state-of-the-art technology. Marukome is also making efforts to protect the environment by installing purification systems for our industrial wastewater.
Miasa highland can be found in Kitaazumi, Nagano prefecture, surrounded by the mountains of the Japanese Alps. Here, in the cool air 1000 meters above sea level, sits Marukome Miasa Highland Fermentation Warehouse. Temperatures here are five degrees cooler than at sea level, making the perfect environment for brewing miso. This is where the delicious flavors of naturally brewed miso are slowly and cautiously matured.
Uonuma Jozo was built here, in Echigo, facing its three great mountains which give blessing of the wealthy water of melted snow.Uonuma, a city of heavy snowfall, is the place of plentiful rice harvest. It is clear and clean water, rice in good whiteness, and Koji to bring fermentation, that are essential for making Amazake.At this rice koji factory, taking full advantage of precious gifts from the nature, Amazake and other fermented foods are being made.
The grace of Uonuma and Koji-Amazake
Traditional Koji-Amazake and Uonuma Jozo
