福島県会津のグルメ・求人・観光などの旬な情報をお届けする会津のポータルサイト

For a long time since our start over 100 years ago, we have continued to work diligently making koji and miso.
Our motto is cleanliness first, and these days natural miso factories are not so common, but we continue to make 的naka miso・with the same traditional handmade taste.
Our special "Michinoku Ichi Miso" is made with the traditional komekoji (sakayazukuri) and slowly fermented domestic rice and soybeans, and is a "Natural food" We never use any additives or preservatives.
Fermenting the koji produces a slightly sweet aroma that is delectable.

At Kojiya Shoten, we don't use damaged rice; we use rice that we normally eat to make the premium miso that we sell.
Please appreciate a carefully made miso that has a long history.

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