Hichifuku Brewing Co., Ltd. is a prestigious Japanese soy sauce manufacturer based in Hekinan, Aichi Prefecture, specializing in premium white soy sauce (Shiro Shoyu) and white dashi products. With over 200 years of brewing heritage and innovation, the company blends artisanal craftsmanship with modern production standards to deliver exceptional Japanese condiments under the iconic brands "Hichifuku" and "Ajitokokoro."
Company History and Background
Founded in 1772, Hichifuku Brewing has an enduring legacy of soy sauce production rooted in Aichi’s rich fermentation culture. The company pioneered the production of white soy sauce, a delicately colored and subtly flavored variant ideal for preserving the appearance and enhancing the umami of refined Japanese cuisine. Under the leadership of Motohiro Inuzuka, Hichifuku has expanded both its domestic and international footprint while remaining faithful to its tradition of small-batch, koji-fermented brewing.
Core Business
Hichifuku Brewing's primary operations include:
- Fermentation and bottling of white soy sauce
- Production of white dashi, tare sauces, and flavor-enhancing seasonings
- Export of specialty Japanese condiments to gourmet and hospitality markets
- R&D for clean-label and organic seasoning innovations
- Retail and professional-grade product lines for chefs and home users
The company operates from its modern Arigato no Sato factory, equipped to maintain both traditional brewing processes and scalable hygiene standards for global distribution.
Product and Service Offerings
Signature Products:
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White Soy Sauce (Shiro Shoyu):
- Organic White Soy Sauce
- Natural White Soy Sauce (Low Sodium and Gluten-Free options)
- Specialty restaurant-grade white soy sauce
-
White Dashi:
- Special Restaurant White Dashi (for chefs and commercial kitchens)
- Vegetable White Dashi (vegan option)
-
Seasoning Sauces:
- White Soy Sauce Tare (ideal for rice bowls, grilled meats)
- Omelet Seasoning (for dashimaki tamago)
-
Beverages:
- White Dashi Drinking Broth – a savory wellness drink with umami flavor
Each product is available in various retail and foodservice sizes, with export-grade packaging and shelf stability.
Specialisation and Core USP
- Category Pioneer: Recognized as one of the originators and leaders of white soy sauce manufacturing in Japan
- Artisanal Fermentation: Koji-based fermentation methods, with low-color soybeans and wheat, aged under precise humidity and temperature conditions
- Clean Label Innovation: All products are preservative-free and many are certified organic or additive-free
- Chef-Endorsed: Preferred brand by Japanese culinary professionals for its balanced umami and clear appearance, especially in high-end kaiseki cuisine
Financials
Hichifuku Brewing operates as a family-owned SME with consistent growth in specialty exports:
- Estimated annual revenue: USD 3–5 million
- Export sales account for over 30% of revenue, growing at a 12% CAGR
- Premium product positioning allows for high profit margins, especially in hospitality and organic food channels
Shipment and Export Insights
Trade insights and company reports indicate:
- Export destinations include USA, France, Germany, Hong Kong, Taiwan, and Singapore
- Top export SKUs: Organic White Soy Sauce, Special White Dashi, White Soy Sauce Tare
- Distributes through gourmet importers, Japanese restaurants, and organic lifestyle stores abroad
- Uses retort pouches and glass bottles with multi-language labeling and export certifications
Target Market
- High-End Japanese Restaurants: Seeking authentic white soy sauce and traditional dashi bases
- Organic and Health-Focused Retailers: Looking for clean-label, gluten-free Japanese condiments
- Professional Chefs and Culinary Schools: For recipe accuracy and gourmet flavor profiles
- Export Distributors: Targeting Japanese food product lines for premium grocery and gourmet channels
- Home Chefs and Enthusiasts: Via e-commerce platforms and specialty stores
Capabilities
- Fermentation Capacity: Utilizes both traditional wooden barrel fermentation and modern sanitary steel tanks
- Production Scale: Processes over 300,000 liters/year of soy sauce and dashi products
- R&D Lab: Develops product variations based on dietary trends (e.g., low sodium, vegan)
- Packaging: Bottles (100ml to 1L), retort pouches, and foodservice bulk formats
Certifications and Compliance
- JAS Organic Certification
- FSSC 22000 Food Safety Management System
- HACCP-Compliant Production Facility
- Gluten-Free Certified (select SKUs)
- Export Compliant with U.S. FDA, EU, and Taiwan Food Safety Regulations
These accreditations allow Hichifuku to meet the stringent standards of high-end culinary markets around the world.
Customer Testimonials
- “The depth of umami in Hichifuku’s white dashi is unparalleled. It has become a staple in our kitchen for soups and sauces.” – Executive Chef, Michelin-Starred Restaurant, Tokyo
- “Our organic store in Paris carries only two soy sauce brands, and Hichifuku consistently outsells due to its elegance and flavor.” – Organic Grocery Retailer, France
Major Achievements
- Named among Top 10 Traditional Soy Sauce Breweries in Japan by the National Soy Sauce Brewers Association
- Featured in NHK’s Culinary Heritage Series and international gastronomy forums
- Developed the world's first drinkable white dashi as a health-oriented umami beverage
- Regularly exhibited at FOODEX Japan, BIOFACH Germany, and Fancy Food Show USA
- Partnered with Japanese cultural organizations for culinary education programs abroad
Hichifuku Brewing Co., Ltd. embodies the fusion of Japanese fermentation heritage with modern wellness and culinary trends, producing world-class seasonings and condiments that reflect centuries of expertise, refined taste, and artisanal pride.
