Produsen OEM & Kontrak Kecap Jepang

An established miso and soy sauce brewing company founded in 1906. Provides OEM contract manufacturing of custom condiments tailored to each client's specifications. Capable of filling containers ranging from 150ml PET bottles to 20L QB containers, with additional production lines for small sachets and spout packs. First company in Kumamoto Prefecture to obtain HACCP certification.

Founded in 1928, 桝塚味噌 has been cherished for over eighty years as a natural fermentation soybean miso manufacturer. The company maintains approximately 400 large cedar barrels (the largest quantity in Japan) and continues to uphold natural fermentation and long-term aging (18 months or longer). For OEM contract manufacturing, we also accommodate custom labels and package design.

Founded in 1870, a long-established brewing manufacturer based in Kagoshima, known by the brand name "Hishiku". The company provides OEM contract manufacturing services for miso, soy sauce, and processed condiments, with minimum production runs of approximately 400kg and lead times as short as 2 weeks. The company accommodates diverse packaging specifications ranging from small sachets of 5g to PET bottles and cardboard boxes.

Founded in 1891, Fukuyama Jozo is a leading soy sauce and miso manufacturer in Hokkaido (brand name "Tomoe"). Their Naebo factory is designated as a Hokkaido Heritage site. They produce miso, soy sauce, tsuyu, sauces, and also offer commercial products.

A soy sauce brewing manufacturer headquartered in Tatebayashi City, Gunma Prefecture. The company engages in comprehensive operations spanning soy sauce fermentation, manufacturing and sales of processed condiments, and research and development. The company actively responds to contract manufacturing for OEM and PB products. The company is capable of handling specialty products including Halal certification-compliant products, additive-free products, and gluten-free soy sauce.

Founded in Meiji 44. A brewing manufacturer headquartered in Kanazawa Ōno, one of Japan's five major soy sauce production regions. Offers OEM contract manufacturing for soy sauce, miso, amazake, dressing, mentsuyu, and other products. Holds FSSC22000, Halal, and Organic certifications, and possesses liquid small-package filling equipment.

Founded in Meiji 7, the only traditional miso brewery in the Owari region. Specializes in wooden barrel-fermented soybean miso and accommodates small-lot OEM production. Provides contract manufacturing of yakiniku sauce, ponzu, noodle broth, dressing, ramen soup, and other products based on miso and soy sauce.

A tamari soy sauce brewing manufacturer founded in Taisho 9 (1920). Manufactures traditional tamari soy sauce using soybeans as the primary ingredient along with koji, salt, and water. Supplies processed tamari soy sauce for food manufacturers, including varieties for eel sauce, rice cracker seasoning, and tsukudani (simmered food products), and provides customized contract manufacturing services.

A leading condiment manufacturer representing Kyushu. With state-of-the-art production facilities and time-honored fermentation technology, the company provides OEM manufacturing for a wide range of condiments including soy sauce, miso, noodle broth, soup, fermented vinegar, and sauce. The company's strength lies in product development that leverages natural flavors.

An established soy sauce brewery founded in Meiji 10. Primarily manufactures sweet soy sauce from Kyushu, along with dashi, miso, and freeze-dried miso soup. Offers OEM manufacturing of specialized soy sauces and condiments for sushi restaurants and ramen establishments.

A miso brewing manufacturer founded in 1928. A seasoning expert combining nearly a century of brewing expertise with modern equipment. Provides OEM contract manufacturing for a wide range of seasonings beyond miso and soy sauce, including hot pot seasonings and more.

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.