Our Producers · Fukuoka, Japan

Meet the Makers: The Story Inside Every Drop

We partner with local artisans in Fukuoka, Japan, for whom fermentation and brewing are never mere industrial processes—they are art forms spanning centuries. We have personally journeyed to these historic cellars and soy sauce breweries to bring Canadian kitchens authentic flavors born only of time, patience, and a deep reverence for nature. Here, you will meet the souls who have dedicated their lives to the pursuit of culinary perfection.

Iizuka, Fukuoka

Kaneyoshi Soy Sauce

Kaneyoshi Soy Sauce (Iizuka, Fukuoka) An Art Carved by Time and Cedar In an era obsessed with speed and mass production, Kaneyoshi embraces the beauty of moving slowly. Guided by the romantic vision of preserving cedar-barrel brewing for the next century, they rely exclusively on pesticide and fertilizer-free soybeans and wheat grown right in Kyushu. Inside traditional Japanese cedar barrels, they patiently wait as the seasons turn. To Kaneyoshi, soy sauce is a living, breathing entity. Every gentle breath the liquid takes within the wood over two long years deepens its complex umami. What they bottle is not simply a condiment; it is the pure crystallization of time.

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Iizuka, Fukuoka

Yebisu Miso

Yebisu Miso (Iizuka, Fukuoka) A Family Legacy: From Illuminating the Night to Warming the Table The story of Yebisu is a vibrant tapestry of family heritage. In the distant Edo period, their ancestors gathered wild wax tree berries to craft traditional Japanese candles, bringing light into people's homes. It wasn't until 1916 that the 18-year-old founder, Tokushige Ando, redirected his family's devotion toward the art of fermentation. Today, they proudly embrace their role as the humble guardians of "hardworking microorganisms." Yebisu does not chase unattainable luxury; they believe that truly magnificent flavours belong on the everyday dining table. For over a century, using only the purest ingredients, they have consistently brought warmth, comfort, and joy to the daily lives of modern families.

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Okawa, Fukuoka

Shoubunsu

Shoubunsu (Okawa, Fukuoka) A 300-Year Vow by the Chikugo River The brewing history of the Takahashi family is a tale of living in harmony with nature. In 1624, drawn by the pristine waters and fertile soils along the Chikugo River, they laid the foundation for a sake brewery. By 1711, following the natural flow of time, they transformed this gift into the finest premium vinegar. Now in its 15th generation, the Takahashi family continues to safeguard an ancient recipe—passed down strictly from father to son—within a 250-year-old heritage building at the heart of their village. Step into Shoubunsu’s historic cellars, and you will breathe in an air thick with three centuries of devotion, discovering a soul that modern mass production could never hope to replicate.

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Fukuoka City, Fukuoka

Jokyu

Jokyu (Fukuoka City, Fukuoka) A Time Capsule in the Heart of a Bustling Metropolis Wander into the most vibrant, modern commercial district of Fukuoka City, and you will be captivated by the quiet, enduring presence of Jokyu’s historic brewing storehouses. Since its founding in 1855, Jokyu has witnessed the sweeping tides of history as the city transformed from a traditional town into an international metropolis. Yet, they have never compromised their 170-year-old brewing ethos. Amidst the busy city, they remain dedicated to traditional brewing methods, making classic Japanese flavors perfect for modern tastes.. Jokyu is living proof that true tradition is never erased by time; instead, through constant evolution, it becomes the most captivating foundation of contemporary culinary arts.

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A sense of place

It starts in Kyushu.

Japan’s southern island is our starting point: a region of coastlines, volcanic landscapes, warm weather, agriculture, and food traditions with strong local character.

Fermentation, soy sauce, miso and fragrant citrus connect the region’s makers to everyday cooking. We share those connections through the people and products we know.