As Nature Intended
Highlighted Products
Naturally Brewed Soy Sauce
aged in THE USUI TUNNEL
“Naturally Brewed Soy Sauce aged in THE USUI TUNNEL” is a signature product of Aritaya's 190th anniversary project, “Annaka Terroir”.
This product is one of the challenges of expressing the rich climate and food culture of Annaka by incorporating the climate and natural features of the USUI Pass through secondary aging in THE USUI TUNNEL.
Promotion movie
191 Years of Aritaya
Traditional taste brewed in Annaka, Jyoshu
Aritaya was founded in 1832 in Annaka, Jyoshu.
Taking advantage of the local climate and air, we have been spreading our traditional taste both domestically and internationally.
Our goal is to make Annaka a "sacred place of terroir" through fermentation culture, a place where people can experience multicultural coexistence.
Preserving Tradition, Creating the Future
Aritaya is passionate about creating products that take full advantage of the natural beauty of Annaka City, Gunma Prefecture.
We have brewed soy sauce in harmony with the climate, microorganisms, carefully selected ingredients, craftsmanship, and time.
Our soy sauce is steeped in 190 years of history and culture.
Concept
As Nature Intended
We value the phrase "As Nature Intended" and pursue the taste of soy sauce made by human hands and nature together,
We pursue the taste of soy sauce woven together by human hands and nature.
Our mission is to bring you the true taste of the rich culture, traditions, and natural environment of Annaka, Jyoshu,
Our mission is to deliver the true taste of the rich culture, traditions, and natural environment of Annaka, Jyoshu.
We hope you will enjoy the taste of Aritaya's soy sauce, which is the product of human hands and nature.
Kohki Yuasa
七代目 : The 7th head of the family
My mission as the head of the brewery is not to complete the soy sauce production. My greatest mission is to pass the baton of the spirit of soy sauce making to the next generation.
Aritaya, a natural soy sauce brewer, was established in Annaka, Japan over 190 years ago. What is important for a soy sauce maker is not only the history of the company and its people, but also the history of the brewery. The meaning of our continuous production of high quality soy sauce in the same place for over 190 years is that for 190 years we have nurtured a history of unique microorganisms necessary for our soy sauce. The reason why Aritaya's soy sauce has a unique flavor is because it is supported by this invisible life. And we pay the utmost respect to this fact while preserving the environment of the brewery. I would like to pass on this spirit to the next generation.
Yuta Yuasa
Son of the 7th head of the family
Aritaya was founded in Annaka City, Gunma Prefecture in 1832 as a soy sauce manufacturer. This is due to the support of our customers, the location of our company in Annaka, the achievements of our predecessors, cultural exchange, education, and many other factors.
Although I have just started my career as a staff member of Aritaya, I believe that it is my mission to preserve and pass on the existence of Aritaya to future generations.
To this end, I hope to convey not only the excellence and deliciousness of the products themselves, but also the story behind the products, with soy sauce as the main focus.
Our Products
Naturally Brewed Soy sauce
Aritaya's natural-brewed soy sauce is made using a traditional brewing process that takes more than two years to complete. Soy sauce made using this method is also known as "all-purpose seasoning," and is characterized by its rich flavor and strong aroma.
Raw materials Soybeans, wheat, salt/alcohol Content by volume 1800ml PET / 720ml / 70ml Curing period 2 years Preservation methods Store at room temperature out of direct sunlight
*Refrigeration is required after opening.Best-before date Stored at room temperature for 1.5 years from the date of manufacture Taste Great for sweet and savory applications. Use Sushi, Grill , Ramen Tare, Dipping. 
Naturally Double Brewed Soy sauce
Aritaya's naturally brewed soy sauce is matured for two years, and then soybeans and wheat are added to this soy sauce and matured for an additional year. This product has a deeper and richer umami flavor than ordinary soy sauce.
Raw materials Soybeans, wheat, salt/alcohol Content by volume 1800ml PET / 720ml / 70ml Curing period 3 years Preservation methods Store at room temperature out of direct sunlight
*Refrigeration is required after opening.Best-before date Stored at room temperature for 1.5 years from the date of manufacture Taste Stronger flavor and richness of taste Use Richly flavored, oily fish, steaks, etc. 
Smoked Naturally Brewed Soy sauce
Smoked soy sauce is a new type of soy sauce that combines the traditional Japanese fermented food with the Western culture of smoking. It is characterized by its unique smoked aroma (using cherry chips) and rich flavor.
Raw materials Soybeans, wheat, salt/alcohol Content by volume 1800ml PET / 720ml / 70ml Curing period 2 years Preservation methods Store at room temperature out of direct sunlight
*Refrigeration is required after opening.Best-before date Stored at room temperature for 1.5 years from the date of manufacture Taste Combination of flavor and smokiness. Use Grill (Yakiniku, BBQ), Cheese, etc.
Manufacturing Method
STEP1
Nurture raw materials
At Aritaya, as part of our terroir-based manufacturing process,
Aritaya grows soy sauce ingredients in the rich soil of Annaka.
In particular, soy sauce made with Annaka-grown soybeans and wheat
These ingredients are used to produce our soy sauce.
These ingredients are the foundation of our soy sauce production.
STEP2
Producing Shoyu Koji
The soy sauce koji is produced by mixing steamed
soybeans, roasted wheat, and koji mold.
To complete to produce soy sauce koji, it takes three days.
The taste of soy sauce is greatly affected by the quality of this koji.
This is where the craftsmen show their skills.
STEP3
Production of Moromi
The finished soy sauce koji is mixed with brine and moved to the stone warehouse.
From this point on, human intervention is kept to a minimum,
and the soy sauce is allowed to mature in the natural environment of Annaka. This process is called the "natural brewing method"
which is a traditional method used by only about 10% of soy sauce manufacturer in Japan.
STEP4
Long-term aging in a stone warehouse
Moromi is aged for at least two years in a stone warehouse with a history of more than 150 years.
The yeast that lives in the stone storehouse gives Aritaya's soy sauce its unique flavor and aroma.
The world of yeast accumulated in the storehouse over the ages is Aritaya's treasure and the foundation of its flavor.
STEP5
Pressing
Once fully matured, the moromi is carefully pressed by artisans until all the water is removed.
The soy sauce pressed in this process is called kiage shoyu.(raw soysauce)
STEP6
Pasteurization
The strained raw soy sauce is then heated to stop fermentation.
This process enhances the flavor of the soy sauce, stabilizes its quality,
and allows it to be stored for a long period of time.
STEP7
Bottling
Finally, the soy sauce is cleaned, bottled in a clean environment, and sent out to the customer.
This bottling process is another important step in maintaining quality.
FAQ
- How is Aritaya's soy sauce stored?
Store in a cool, dark place away from direct sunlight, high temperature and humidity.
After opening, we recommend storing in a refrigerator.
- Are any additives used?
Our main products are,
brewed without MSG or other amino acid seasonings.
Contact us
Questions about products or purchases,
Please feel free to contact us if you have any questions about our products or purchases.