SHIZUOKAKENSANSHOYU Our Supporters

Never forgetting our spirit as a pioneer in seasoning, I put all of my heart into providing safety and reliability to our society while working to meet consumption needs. This is where the mission of Shizuoka Prefecture Soy Sauce Co., Ltd. lies. Within that I oversee the handling of our raw materials and koji fermentation.
The main focus of my work is creating even higher quality bases for future soy sauce production and maintaining related equipment operations. Handling mushrooms is difficult and it provides me plenty of opportunities for growth. I will continue to pursue even higher quality products as I gain the necessary knowledge and know-how from the work of my mentors.
My favorite foods are narazuke pickles and grilled mackerel with somen noodles.

This is my fifth year with the company.
Primarily engaging in quality assurance, our work can be largely divided into microbial inspection and composition analysis.
You may imagine finished products inspections when you hear the word "quality management," but our examination does not end there. For example with microbial inspection we examine not only finished products but also regularly examine each and every point of our production environment to ensure cleanliness.
In addition, with composition analysis we take our ingredients and carry out analysis with every production, examining results to ensure reliable quality for our products.
Although not directly involved in the brewing process for our soy sauce, the research team is an invaluable part of our operations. We will continue our careful examination in order to fulfill our shared duty of providing our customers with a safe and reliable product!