OKAMOTO SHOYU
Never be stingy to time and effort, for “reliable” soy sauce brewing
Okamoto does manufacture only a small amount of soy sauce per 1 batch, and attentive handwork with integrity such people may be surprised.
“It may not look smart or organized, actually ‘reliable’ however. If I become stingy to time and effort at a step, it would upset other subsequent processes. Craftworks with full attention make it possible to recover from any timing against untoward events, also bring materials into good condition at every single step no matter if when brewing has started.
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Far above “Fun” exceeds "tough work" ... the key to continuity
Brewing with kioke needs human attention much more. In spite of this, a further number of sons, who are born into soy sauce brewer families, take over their family business if they are using Kioke rather than the brewery, which has introduced facilities and equipment which need less care.
Actually the son of Mr. Okamoto, who majors in marketing at university, has decided to take over Okamoto Shoyu Brewery. He smiles gently and says “Really tough. But fun exceeds how much it’s hard, so that is the key.”
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Stay in close to neighborhood's 'deliciousness'
Stay in close to neighborhood’s ‘deliciousness’
It is the focal point that Okamoto brews soy sauce to stay loyal to “home cooking” by neighborhoods. He regards ‘soy sauce would respond to tiny or delicate changes and difference, such as seasonal foods, how foods are cooked by each home, and the health condition of each person that day if produced with a lot of time and effort.’ Thus his soy sauce has been supportive of the daily ‘delicious’ dinner for every neighborhoods.