[Okazaki] Enjoy Haccho Miso with a Factory Tour and Miso Gourmet! "Kakukyu Hatcho Miso"

"Kakukyu" is located about 10 minutes by car from Tomei Expressway "Okazaki IC". They have been making miso since the early Edo period (1645), and it is now loved not only by locals but also by people all over the world as a representative of "Haccho miso".

Hatcho miso On the premises, there is a museum and factory tour where you can learn about Hatcho miso production and history, a store where you can buy Hatcho miso and other products of Kaku-Ku, and "Okazaki Kaku-Ku Hatchomura" where you can taste gourmet food.

The history and commitment of Kakukyu “Hatcho miso”

After Yoshimoto Imagawa was defeated in the Battle of Okehazama, Katsuhisa Hayakawa Shinrokuro, the founder of Kakukyu, fled to a temple in Okazaki, quit his samurai position, and changed his name to "Kyuemon". Kyuemon learned to make miso at the temple, and several generations later moved to its current location in Hatcho-cho, Okazaki (formerly Hatcho Village), and began making Haccho miso as a business in 1645.

Since then, they have continued to make Haccho miso using traditional methods without changing the location.

Hatcho miso got its name from the fact that it was produced in Hatcho Village (now Hatcho Town), which is located 870 meters west of Okazaki Castle, where Ieyasu Tokugawa was born.

Only soybeans and salt are the ingredients. It is placed in large cedar barrels, piled up like mountains of natural river rocks, and used as weights. It is characterized by its unique flavor, such as the richness and sourness of soybean umami.

Recently, it is also consumed in countries around the world, and is shipped to about 35 countries, including America and European countries. The reputation of miso is increasing worldwide, and it is attracting attention not only from people who like Japanese food, but also from people who like natural fermented foods, people who eat vegetables, and people who are careful about their diet.

I went on a tour of Kakukyu's factory!

The biggest attraction of "Kakukyu" is the factory tour! You can enjoy the historical museum, miso storehouse, and shops. For a factory tour, go to the reception desk inside the store. It is loved by a wide range of people for its free factory tours.

[Visit time]
Weekdays 10:00-16:00 (starts at 00:00 every hour)
Saturdays, Sundays, and holidays 9:30-16:00 (starts at 00:00 and 30:00 every hour) *Closed at 12:30

* Due to the spread of the COVID-19, the guidance time may change. For more information, please contact us via the Kakukyu website or by phone.

All of them come with a guide, so you can get to know Kakukyu's miso. Takagi-san was our guide this time.

Takagi-san:"Kakukyu's head office building was built at the end of the Taisho period and was completed in 1927. Although it is a wooden structure, it is characterized by a church-like design. In 1996, it was registered as the first tangible cultural property in Aichi.

Factory tour is started! The first thing you can see is the work of packing Kakukyu's miso.

Takagi-san: "Haccho miso, which has been around since the Edo period, is characterized by its hard texture, so the packaging process is basically done by hand."

Takagi-san:"This is the aging warehouse, built in 1924. The aroma of Haccho miso permeates the entire brewery. About 6 tons of Haccho miso is prepared in this 6-foot wooden vat, and it is naturally brewed and aged for more than two years. On top of the vat, craftsmen manually stack about 350 stones in a conical shape."

Takagi-san: "This is the warehouse established in 1907. It is now used as a historical archive. The stone walls are there because the Yahagi River right next to it flooded at that time, so we used stone walls like this to give it height."

Takagi-san: "This is the inside of the archives. It is registered as a Tangible Cultural Property along with the head office building. Inside the museum, there is a full-scale exhibit of miso making, as well as an old purchase ledger of ingredients."

Takagi-san: "At the entrance, there is a sign posted at Okazaki Station in the Showa era when it was the old Japanese National Railways!"

Takagi-san:"This is a reproduction of the storefront of Kakukyu, which was located along the old Tokaido Highway from the Edo period until 1927. There is a boundary (ledger lattice) in the front, and in the back, a banto (store manager) is keeping a daifuku-cho (account book). It is said that the shop was also used by feudal lords on their round trips during the Edo period."

Takagi-san: "This is the preparation scene. The person carrying the miso balls to the second floor and the tools used for steaming the soybeans are also displayed."

Takagi-san: "This is where the fermented miso balls are kneaded with salt and water and transported to the brewing tub."

Takagi-san: "The master is the one who measures and watches over the amount of water. It is the most important position because the taste is determined by the ratio of water and salt. Actually, all of these dolls are modeled after real craftsmen, which gives them more atmosphere!

Takagi-san:"This is our oldest six-shaku (about 182cm) tub, made in 1839! It's this big."

Takagi-san: "Exhibits where you can feel the atmosphere of the time, such as the history of our founding and old packaging, are also popular."

The museum is full of valuable materials like this. At the end of the tour, you can taste miso soup!