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A confluence of cold and warm Pacific Ocean currents makes the climate of the Choshi coast ideal for brewing top-quality soy sauce. Summer is relatively cool and winter is warm in Choshi. In addition, humidity is high, which aids in the growth of microorganisms like koji bacteria. Choshi has always been connected to Tokyo (Edo) by the Tone and Edo rivers. Because of its ideal location for water transportation, Choshi's soy sauce manufacturers prospered.

Selective Crushing:
Ocean currents along Japan's eastern seaboard.