Nibishi Shoyu Co., Ltd. is one of Japan’s most respected and long-standing manufacturers of traditional soy sauce and fermented seasonings. Headquartered in Koga City, Fukuoka Prefecture, the company has a heritage spanning over 300 years, rooted in meticulous craftsmanship and a dedication to authentic Japanese flavors.
Company Overview
Founded in the 17th century, Nibishi Shoyu has evolved from a regional soy sauce brewery into a comprehensive seasoning manufacturer with a modern production infrastructure and global distribution capabilities. Under the leadership of Shigeo Suematsu, the company continues to honor its traditional fermentation techniques while embracing innovation to serve both domestic and international culinary markets.
Product Portfolio
Nibishi offers a rich variety of condiments and soup bases, crafted with a blend of traditional fermentation methods and modern quality controls:
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Soy Sauce (Shoyu):
- Umakuchi Soy Sauce
- Usukuchi (Light) Soy Sauce
- Sashimi Soy Sauce
- Reduced Salt Soy Sauce
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Miso:
- Red Miso
- White Miso
- Mixed Miso (Awase Miso)
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Dashi (Soup Stocks):
- Bonito Dashi
- Kombu Dashi
- Agodashi (Flying Fish Dashi)
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Tsuyu (Concentrated Noodle Sauce):
- Multipurpose Tsuyu
- Udon Tsuyu
- Soba Tsuyu
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Ponzu & Vinegar:
- Citrus Ponzu
- Brewed Vinegar
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Sauces:
- Worcestershire Sauce
- Star Sauce
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Soup Bases:
- Ramen Soup Base
- Champon Soup Base
- Miso Soup Base
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Other Sauces:
- Kaeshi Sauce (Base for soba/udon dipping sauce)
- Versatile Cooking Sauces
These products are widely used in home kitchens, restaurants, and food processing industries, both in Japan and abroad.
Specialization & USP
Nibishi Shoyu’s strengths lie in:
- Centuries-old fermentation expertise, using cedar barrels and koji mold for natural aging.
- Comprehensive product portfolio spanning traditional and modern Japanese cuisine.
- Use of local ingredients from Kyushu and natural brewing techniques.
- High reputation for flavor depth, consistency, and premium-grade soy sauce quality.
Target Markets
The company serves:
- Domestic retail and foodservice markets in Japan
- Export markets in North America, Southeast Asia, and Europe
- OEM and food processing industries requiring bulk fermented ingredients
- Specialty Japanese food retailers, restaurants, and culinary schools
Its products are often featured in high-end kaiseki restaurants and authentic ramen shops, highlighting their premium positioning.
Financials
As a privately-held enterprise with strong domestic and export operations, Nibishi's scale includes:
- Estimated annual production capacity of over 10 million liters of soy sauce
- Distribution across thousands of retail outlets and wholesalers
- Export operations contributing to 10–15% of total sales, with steady growth post-2010
Shipment & Distribution
- Domestic Logistics: Nationwide delivery across Japan via temperature-controlled networks
- Export Markets: USA, Singapore, Thailand, Hong Kong, and Europe
- Product Sizes: Retail (200ml to 1L) and foodservice bulk formats (1.8L, 5L, 20L)
- Packaging: PET bottles, glass, pouches, and foodservice cartons
Certifications & Compliance
- FSSC 22000 and ISO 22000 food safety management system certified
- Products meet Japanese Agricultural Standard (JAS) labeling and organic regulations
- HACCP-compliant facilities with traceability and allergen controls
- Selected SKUs are Halal-certified for Southeast Asian markets
Capabilities
- Traditional Brewing: Fermentation in cedar barrels for high-end soy sauces
- R&D Division: Developing new sauces for global culinary trends
- OEM Manufacturing: White-label production for restaurant chains and food manufacturers
- Sensory Analysis & QC: Lab-based flavor profile standardization and safety testing
Customer Feedback & Reputation
Nibishi is celebrated for:
- Authentic flavor and aroma revered by professional chefs
- Long shelf life without compromising on taste
- Consistency in product quality across batches
- Recognized by Japan’s Ministry of Agriculture as a cultural preserver of soy sauce heritage
Achievements
- Recognized as one of Japan’s oldest soy sauce producers still operating with traditional methods
- Expanded global exports while maintaining handcrafted brewing traditions
- Partnered with Michelin-starred chefs and elite culinary schools in product education
Nibishi Shoyu Co., Ltd. continues to be a steward of Japanese culinary culture, combining centuries-old fermentation wisdom with modern food science to deliver seasoning products that are cherished worldwide for their depth, purity, and authenticity.
