Our story

The soy sauce they chose was not the largest-selling brand of soy sauce or the second-largest;
it was Chiba Soy Sauce.

Our story

Chiba Prefecture is Japan's biggest soy sauce producing area.

The largest and second-largest producers, as well as Chiba Soy Sauce, are all based in Chiba Prefecture.

The birthplace of Chiba Soy Sauce

Katori, the water transport town that gave birth to and nurtured Chiba Soy Sauce.

To this day, the streetscape of former times and the charming atmosphere of the canal district are preserved.

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sightseeing boat

The sightseeing boat which tours the river flowing through the center of the town is also popular.

Omigawa Fireworks Festival

A display of fireworks with a history that goes more than a hundred years takes place in Omigawa.

Abundantly supplied with waterways, Katori flourished as water transportation town.

Chiba Soy Sauce was born here, a warm place suited to the brewing of soy sauce.

Tourists come to visit Katori in all seasons to see the streetscapes redolent of history, the traditional festivals, and one of Japan's foremost shrines, Katori Shrine.

Katori Shrine

One of three major Shinto shrines in Japan – Katori Shrine

Sawara Festival

The Sawara Grand Festival, which boasts a 300-year history, is held twice a year, in summer and fall.

The people who make Chiba Soy Sauce

Chiba Soy Sauce has around 180 employees.

There are husband-and-wife couples who work at Chiba Soy Sauce, and parent-child pairs as well.

Among these, there are cases where there is a line of Chiba Soy Sauce workers extending over three generations.

In one case, the husband makes soy sauce, and the wife inspects the quality of the product.

Perhaps this husband is checked for quality by his wife even when he is at home.

Our customers, the companies who support Chiba Soy Sauce

Our customers

A company that has supported us over many decades.

A company in its early growth period.

Truly, there is a great variety of companies who support Chiba Soy Sauce, from a popular ramen noodle chain store whose proprietor is American- born through to a company established more than 300 hundred years ago, redolent of history and tradition.

The subtle work of yeasts, and the skill of the brewer

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brewing barrels

Chiba Soy Sauce has large brewing barrels that have been continuously in use for over 160 years.

The mellow, high grade product that is Shimousa Soy Sauce is produced from nothing more than carefully selected whole soybeans, wheat, and salt, through the skills of our brewers and the subtle work of the yeasts that inhabit the barrels.

modern equipment

We also have modern, hygienic equipment for the mass production.

While retaining the traditional methods for adjusting the flavor of soy sauce, we have embraced the merits of modern equipment, so that we have a system that can deliver safe and reliable products.

The story of Chiba Soy Sauce

1854 Omura-ya Shoten is established in Omigawa with financial backing from the Hizen Omura Clan.
1867 Iida Sajibei Shoten is established in Asahi City.
1902 Sajibei Iida (5th generation proprietor) becomes the first Japanese person to establish a soy sauce factory overseas (in Hawaii).
1933 Iida Honten is established.
1939 Rikizo Yamamoto establishes a soy sauce and miso factory in China, which continues to operate until the end of World War II.
1952 Omura-ya is established.
1964 Omura-ya and Iida Honten merge to form Chiba Soy Sauce, with a combined capital value of 20 million yen.
1971 New factory constructed on 391,000 sq. ft. site at Omigawa Industrial Park.
1975 Factory is equipped with a wastewater treatment facility to deal with environmental concerns.
1983 Capitalization increases to 30 million yen.
1985 Capitalization increases to 40 million yen.
1991 Dedicated basting sauce factory established, increasing product range.
1992 Research facility established to enhance product development and quality assurance.
1995 Capitalization increases to 50 million yen.
2001 Awarded the 5th Agriculture, Forestry and Fisheries Ministry Prize.
2002 Both the main factory and the Asahi factory receive JAS certification for organic soy sauce production.
2003 Asahi factory receives JAS certification for pickled vegetable production.
2004 Main factory receives HACCP certification for soup stock production.
2006 Shimousa Soy Sauce is rated No. 1 in popularity in gourmet magazine "dancyu."
2006 Double-brewed soy sauce "Chiba" receives a merit award at the National Soy Sauce Fair.
2007 Shimousa Soy Sauce is awarded two stars at the iTQi contest.
2010 Shimousa Soy Sauce is again awarded two stars at the iTQi contest.

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Awards and media coverage

2001 Awarded the 5th Agriculture, Forestry and Fisheries Ministry Prize.
May. 2007 Shimousa Soy Sauce is rated No. 1 in popularity in gourmet magazine "dancyu."
Shimousa Soy Sauce is awarded two stars at the iTQi contest.
Sept. 2013 NHK, Japan's national public broadcaster visited to gather material for its IPPIN program, which was subsequently aired nationwide.


I will send the sample right now.

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Chiba Soy Sauce - the soy sauce chosen by professionals.