A long-established manufacturer founded in 1880 (Meiji 13), inheriting over 140 years of soy sauce brewing tradition. Provides OEM contract production of liquid seasonings including naturally brewed whole soybean soy sauce aged in wooden barrels. Operates 117 large wooden barrels at its own factory, handling production of sauces, dressings, and tare, as well as individual sachet packaging.

A tamari soy sauce brewery founded in 1957, with headquarters and brewery in Handa City, Aichi Prefecture. Produces tamari soy sauce in-house from fermentation, specializing in commercial sauces that maximize natural umami. Over 30,000 original seasoning liquid formulations produced. Minimum lot size of 250 kg.

Commercial liquid seasoning OEM/ODM specialist founded in 1979. Develops and manufactures a wide range of liquid seasonings including sauces, dipping sauces, dressings, and syrups spanning Japanese, Western, Chinese, and ethnic cuisines. Excels in developing proprietary seasonings for restaurant chains, supermarkets, and convenience stores. FSSC 22000 certified.

A pioneer in liquid condiment OEM with over 84 years of history. Boasts a cumulative development track record of over 3,000 products, from development to filling of sauces, dipping sauces, and dressings. Handles production from small lots of 150 kg up to 2 tons, with filling capabilities for diverse container types including sachets, portion cups, and stand-up pouches.