In 1903, when the Russo-Japanese War ended, Nakazo Minemura founded a miso brewing business in what is now the Nuttari district of Niigata City. This area has been popular as a town of fermentation.
The brewing technique is to bring out the umami through fermentation. Applying the technology and experience of fermentation and brewing cultivated over many years, we are developing not only miso and miso pickles, but also seasonings born from fermentation and brewing such as dashi and vinegar.
Minemura Jozo will continue to create even more umami as a company that carries out traditional Japanese food culture (fermentation and brewing).