150 years of tradition
Since 1869, manufacturer of excellence in
Soy sauce and Miso from Japan
How it began
At the beginning of the 17th century, even before the famous Kumamoto Castle was built, the first head of Okubo family was successfully running a sake brewery.
In 1869, the 11th head of Okubo family transitioned the business from sake brewing to soy sauce brewing, subsequently expanding sales channels within Kumamoto Prefecture as well as in the distant Kansai region and even overseas.
Now a proud tradition of bringing the flavours of Japanese food culture from the dining tables of Kumamoto Kyushu to the rest of world!
Premium Soy Sauce
Fundodai continues to make its soy sauce from our traditional Kiage-style base, which is now rare in Japan.
Kiage-style soy base:
There are few breweries remaining anywhere in Japan that create soy sauce from Kiage-style base. Since establishment, Fundodai has always treasured and fostered the flavours created by fermentation.
The crating of moromi is at the heart of soy sauce manufacturing, and the quality of the moromi is heavily influenced by the fundamental techniques handed down from generation to generation of craftsmen. At Fundodai, we take great care of the microorganisms that live on in our brewery, such as yeast, koji mold (aspergillus), and lactic acid bacteria (acidophilus), which are critical to the fermentation process. Combination of laborious processes and precious microorganisms creates kiage style soy sauce which results in highest quality soy sauce.
