Adachi Brewery (Taka, Hyogo Prefecture)
“A story from the previous generation on ‘brewing’ left a significant impression on me,” said Tatsuaki Adachi?san. Drawing inspiration from that story, this brewery is set on using raw materials to make soy sauce by hand. Although these came with its own set of challenges, Adachi Brewery was able to overcome these hurdles through three initiatives.
Established in the Meiji Period of the 29th Year (1896).
A brewery where cleanliness and efficiency were considered.
With the clear Sugihara River flowing through the valley, Adachi Brewery is located in the central part of Hyogo Prefecture. Taka is known for its “sanshi suimei,” or “scenic beauty.”
Pasteurization occurs in an enclosed space.
Currently, many breweries are acquiring the JAS certification. Back then, however, it was rare for small breweries like Adachi Brewery to obtain such certification. Under these agricultural standards, Adachi?san makes domestic soy sauce using organic soybeans and wheat in Kanazawa Daichi, Kahokugata.
In March 2009, this kioke (large wooden barrel) was blessed for Adachi Brewery.
Many breweries use tanks made up of fiber?reinforced plastic (FRP) for the moromi (main fermented mash) because they were easy to use, and it saved money. In the past, Adachi Brewery used a mix of kioke barrels and FRP tanks. But after obtaining the JAS certification, they felt it was necessary to discard the FRP tanks, and produce all of the soy sauce in the kioke barrels.
Ueshiba?san, an employee from Adachi Brewery, brought planks from a 100 year?old kioke barrel for us to see. The brewer at the time wrote quite a bit on the planks.
However, Adachi Brewery was unsure on how to replace the FRP tanks because obtaining kioke barrels is extremely difficult. Back then, a kioke craftsman would deliver a new kioke barrel every few years. After delivering it, the craftsman would take the old kioke barrels, disassemble it, reassemble the boards, and reuse the barrels again. This cycle of recycling often happened in soy sauce and miso breweries.
Owner Tatsuaki Adachi?san looks a bit intimidating in this photo, but if you meet him, your impression would completely change. Adachi?san loves soy sauce!
Fortunately, Adachi Brewery was able to find a kioke barrel, and on March 20, 2009, a new barrel was delivered. The kioke has a volume of 30 stones (about 5,400 liters or 1,188 gallons) and is 2 meters high (6.5 feet). This kioke barrel was made from koya maki (Japanese umbrella pine tree), an extremely resilient, waterproof material. This valuable pine tree was acquired and preserved by the predecessor of Osaka’s Fujii Kioke Factory. Because the kioke barrel was so rare, many officials gathered for the welcoming event.
These kioke barrels have a volume of 120 stones (21,600 liters or 4,751 gallons). They are 4 meters tall (13 feet), and have a diameter of 3 meters (10 feet).
In the spring of 2012, the brewery was finally completed. Next to the 30 stone kioke barrels (that they have been using for decades), they added the 120 stone kioke barrel, holding a volume of more than 20,000 liters. This is the largest kioke barrel for making organic soy sauce. After the first batch in the 120 stone kioke barrel was completed, Adachi?san brought the soy sauce abroad for people to try. He says, “I want people to recognize this as shoyu*, not soy sauce.”
* Shoyu is the Japanese reading for soy sauce.
Only using kioke barrels, Adachi Brewery prepared this soy sauce in the 120 stone kioke barrel. This soy sauce uses only domestically?produced organic soybeans, making this soy sauce to be extremely valuable.
Price: \476 + tax
Ingredients: organic soybeans, organic wheat, salt
Organic domestically?produced dashi soy sauce is made with bonito stock, fish sauce from Noto, sugar from Kikai Island, and authentic mirin from Mikawa. This soy sauce is perfect for noodles, oyako?don (chicken and egg on rice), tamago kake gohan (raw egg over white rice seasoned with soy sauce), and natto (fermented soybeans).
Price: \476 + tax
Ingredients: organic soy sauce (wheat and soybeans), flavoring (dried bonito, bonito from Sota, dried mackerel, bonito extract), sugar, salt, authentic mirin, fish sauce (squid)
112 Nishikawa, Kami?ku, Taka?cho, Taka?gun, Hyogo Prefecture 〒679-1212