Exhibiting at Thaifex - Anuga Asia 2025

Choko Shoyu Co., Ltd. is a historic and respected Japanese manufacturer of soy sauce, miso, and vinegar products. Based in Nagasaki, Japan, the company has been a cornerstone of traditional Japanese seasoning production for over 160 years, maintaining artisanal quality while adopting modern food safety and export practices. Choko Shoyu is internationally recognized for its commitment to organic certification, natural fermentation methods, and preserving regional flavor authenticity.

Company Background

Founded in 1853, Choko Shoyu Co., Ltd. is one of the oldest continuously operating soy sauce producers in Japan. Located in Nagasaki Prefecture, the company began as a family-run business making traditional soy sauces for local communities. Over generations, it has evolved into a globally active enterprise while upholding the principles of traditional brewing.

Choko Shoyu's legacy is rooted in the use of natural ingredients, long-term fermentation in wooden barrels, and commitment to regional identity. These values remain central even as the company expands into organic and international markets.

Core Business

Choko Shoyu’s core business is the production of soy-based condiments and fermented foods for both retail and foodservice applications. Their primary product lines include:

• Naturally brewed soy sauces (regular, low sodium, light, and dark variants)
• Artisanal and organic miso using traditional koji fermentation
• Vinegar-based products, particularly citrus-infused ponzu varieties

The company supplies both the domestic Japanese market and international distributors focused on authentic Asian and organic ingredients.

Product and Service Offerings

Choko Shoyu offers a diverse range of traditional and organic-certified products, including:

1. Soy Sauce Products

• Organic Common Soy Sauce
• Organic Light Soy Sauce
• Organic Dark Soy Sauce
• Low Sodium Dark Soy Sauce

2. Miso Products

• Organic Barley Miso
• Organic Mixed Barley and Rice Miso
• Nagasaki-style Traditional Miso

3. Vinegar Products

• Organic Ponzu Vinegar
• Organic Light Citrus Vinegar (Ponzu)

All products are made using non-GMO soybeans, traditional fermentation, and water from local Nagasaki sources, ensuring unique flavor profiles and high nutritional value.

Specialization and Core USP

Choko Shoyu’s key differentiators include:

• Organic-certified production recognized under USDA Organic, EU Organic, and JAS Organic standards
• Traditional fermentation in cedar barrels for up to one year, producing rich umami profiles
• Focus on regionality, specifically Nagasaki-style miso and seasoning culture
• Clean label and health-friendly products, including low-sodium and additive-free variants
• Tailored export solutions with English-language labeling and private-label manufacturing

The company bridges traditional Japanese food culture with modern international market needs.

Financials

As a private family-owned business, Choko Shoyu does not disclose financial statements publicly. However, companies of similar scale and product lines typically earn between $8 million to $20 million annually, supported by consistent domestic demand and growing organic exports.

Shipment Records

According to trade data platforms such as ImportYeti and industry databases, Choko Shoyu Co., Ltd. has exported to over 15 international markets, with over 100 documented export consignments in the last five years. Key markets include:

• United States
• Germany
• Netherlands
• Singapore
• Australia
• Canada

Choko’s products are distributed through specialty Japanese retailers, organic food chains, and gourmet cooking ingredient wholesalers.

Target Market

Choko Shoyu’s products are designed for:

• Organic and natural food retailers
• Japanese and Asian grocery stores
• Health-conscious consumers and vegetarians
• Foodservice and restaurants requiring authentic Japanese condiments
• OEM/private-label clients seeking clean-label, certified products

The company is favored by chefs and consumers looking for premium quality and authentic taste in soy-based seasonings.

Capabilities

• Production Techniques: Traditional cedar barrel fermentation and controlled koji production
• Organic Certification: USDA, EU, and JAS Organic
• R&D: Innovation in flavor profile development and customized fermentation times
• Packaging: Consumer-ready bottles and bulk containers for foodservice clients
• Export Support: Multilingual labeling and compliance with international food safety regulations

Certifications and Compliance

Choko Shoyu maintains an extensive list of global food safety and organic certifications:

• JAS Organic Certification – Japan Agricultural Standards
• USDA Organic Certification – U.S. Department of Agriculture
• EU Organic Certification – European Union compliance
• HACCP and GMP-compliant production standards
• Allergen and traceability documentation for regulated markets

These certifications enable the company to confidently serve demanding organic and premium retail segments.

Customer Testimonials

While formal testimonials are limited in public view, consistent feedback from distributors and retailers notes:

• High customer retention due to flavor quality and consistency
• Reliable delivery and documentation for import compliance
• Products that meet rising demand for traditional and health-conscious foods
• Excellent shelf presentation and professional branding for international markets

Major Achievements

• Over 160 years of continuous operation, making it one of Japan’s oldest soy sauce producers
• Among the first Japanese companies to offer organic-certified soy sauce and miso for export
• Successful market penetration into over 15 countries
• Pioneer in low-sodium and additive-free soy sauce development
• Ongoing collaborations with regional farms to support sustainable agriculture in Nagasaki

Choko Shoyu Co., Ltd. continues to set the standard for traditional yet globally adaptive Japanese seasoning production, offering unmatched authenticity and quality for gourmet, organic, and cultural cuisine markets worldwide.