The Japanese Horikawaya Nomura factory was founded in 1688 and at that time specialised in the transport of goods. Based in Gobo (Wakayama), its 12 ships carried mandarins and timber to Tokyo for wealthy families, and other goods to Hokkaido.
In 1756, the fleet was destroyed in a severe storm between Edo Tokyo and Etorofu Island (Hokkaido). The company managed to survive by developing its other business: the traditional production of kinzanji-miso and soy sauce. These products were made exclusively for the purpose of offering them to its most loyal customers. The production was purely artisanal, made entirely by hand, without resorting to the use of any machines.
Horikawaya Nomura is said to be the oldest soy sauce factory in Wakayama Prefecture, the birthplace of soy sauce. It is well known as a condiment not only in Japan, but all over the world. Nowadays, many kinds of soy sauce, sashimi and other oriental products are sold in the market. However, it is really difficult to find the real traditional soy sauce, which still follows the exact manufacturing steps and raw materials of the time.
In ancient times, soy sauce was originally a product made from soybeans, wheat and salt. Today, however, about 80% of the shoyu available on the market is made from defatted soybeans. In other words, not even 20% of the products sold today are true soy sauces. That is why Horikawaya Nomura artisan soy sauce stands out from other sauces.
