Fermentation and brewing culture

Founded by Kani Magoemon, who is considered the originator of the brewing industry in Bungo Province (now Oita Prefecture), Kagiya (the traditional merchant house name of Kani Shoyu) is said to be the oldest and original miso and soy sauce merchant in Oita Prefecture.

While preserving its tradition and history, the 12th-generation owner is also actively developing products that cater to modern tastes. In addition, the company primarily relies on traditional face-to-face sales methods and has many fans both within and outside the city.

With a product development research institute and multiple factories located in Usuki, Fundokin Shoyu boasts one of the largest operations in Kyushu. While constantly incorporating cutting-edge technology, the company remains committed to traditional manufacturing methods. In particular, it pursues authentic flavor—demonstrated by its use of the world’s largest wooden barrels in soy sauce production.

While continuing to produce soy sauce using traditional techniques passed down for over 100 years, Fujijin Shoyu embraces new technologies. The company has obtained two patents related to the soy sauce manufacturing process and is actively involved in community activities centered on food culture initiatives, such as conducting food education classes at local elementary schools.

Most of the brewing processes are done by hand, and each bottle is carefully crafted with dedication. The brewery produces liqueurs using the pressed residue of organic ginger grown in Usuki—left over from its use in local confectioneries—as well as liqueurs made from locally grown fruits. While preserving tradition, Akamine Shuzojo also engages in sake brewing that adapts to modern times.

Aiming to be “a sake brewery that promotes a regional circular society,” Kuge Honten actively uses agricultural products from Oita Prefecture, especially from Usuki City. The company continues to contribute to the local community through close collaboration with farmers, the promotion of food and drink culture, and environmentally friendly initiatives.

As the predecessor of Fundokin Shoyu, Kotegawa Shuzo continues to produce sake with an unwavering commitment to handcrafting. In a 150-year-old earthen storehouse that has stood on the same site since its founding, the brewery makes barley shochu using large earthenware pots—a method rarely seen in the prefecture.

Guided by the spirit of Wajoryoshu (“Harmony Creates Good Sake”), Fujii Shuzo produces shochu using high-quality water from Usuki’s rich natural environment and ingredients, especially barley from Oita Prefecture. In 1999, the brewery began producing organic barley shochu. In 2006, it developed “Cave Pot-Enclosed Organic Barley Shochu,” among other innovations, and continues to pursue technological advancement.

In the spring of 2021, four sake breweries in Usuki jointly created a shochu named “USUKI Premium Blend.” With an alcohol content of 20%, a limited run of 600 bottles (900ml each) was initially produced.

Kuge Honten contributed sweet potato shochu, while Kotegawa Shuzo, Fujii Shuzo, and Akamine Shuzojo provided barley shochu. After much trial and error, a unique blend was perfected. The mixture of 75% barley and 25% sweet potato resulted in a flavor that combines the refreshing taste of barley with the richness of sweet potato, capturing the best of both worlds.

This shochu was created as part of a project commemorating the 5th anniversary of the “Usuki Local Sake Toast Ordinance”. It was distributed free of charge to bars and lounges that had been hit hard by the COVID-19 pandemic.