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Soy sauce originated in China over 2,500 years ago and was introduced to Japan in
the 13th century by Buddhist monks. In 1645, company founder Gihei Hamaguhci began
brewing soy sauce in Choshi, Japan, under the Yamasa name. Following centuries of
traditional brewing practices, soy sauce production was extensively mechanized
after World War I; and today the versatile condiment is receiving an ever-increasing
world-wide popularity. Even today Mr Michio Hamaguchi, a direct descendant of
Gihei Hamaguchi, is the President of Yamasa Corporation.
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Yamasa aims to make valuable contributions to society. For a company to survive
and prosper, it has to be acknowledged as being worth existing in society. In other
words, it has to have the unique ability to differentiate itself from other
companies, and provide society with valuable convenience and benefit by optimizing
this ability while conducting sound and fair business operations.
The History of Soy Sauce
Retail & Industrial Products
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Yamasa’s production base that boasts of operations of more than 350 years. Yamasa began
producing soy sauce in Choshi, Chiba, in 1645. Its soy sauce has since known as one of
the best quality, and at the end of the Edo period, the government recognized the high
quality of Yamasa soy sauce and granted it with the title of “Premium Soy Sauce”. The
Choshi factory is located on premises of about 230,000 square meters and consists of
two chambers, where not only soy sauce but other Yamasa products are manufactured and
shipped out. You can visit the factory by making reservations in advance. You can observe
the actual production process of soy sauce, including the koji room, moromi tank and
bottling process.
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Yamasa Corporation - Choshi Factory
2-10-1 Araoicho, Choshi,
Chiba, 288-0056, Japan
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Yamasa Corporation began exports of soy sauce to the U.S. over 130 years ago. Demand
for the product has steadily grown and in June 1992 Yamasa incorporated the USA division
in Salem, Oregon, marking a memorable page in Yamasa's history and establishing a U.S.
production and distribution facility. The 65,000 square-foot plant -- situated on a 25
acre site -- is capable of supplying over 1.7 million gallons of soy sauce per year.
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Oregon’s moderate climate, humidity and quality water are instrumental in the
brewing of soy sauce, environmentally assisting the required fermentation process that
produces a mellow distinctive taste. The product is made during a six-month fermentation
process that utilizes the finest soybeans, wheat, and sea salt.
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In this state-of-the-art plant in Salem, Oregon, raw material handling is automated but
the brewing process remains the same as it was 350 years ago.
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