Founded in 1832 in Joshu Annaka, in Gunma Prefecture, the Aritaya house crafts its soy sauce using a traditional natural fermentation process, at the heart of a renowned ancient merchant town, where the Aritaya Yuasa clan distinguished itself in the fields of education, society and culture during the Meiji, Taisho and Showa eras. Believing that soy sauce is above all the result of a subtle balance between the forces of nature — microbial activity, local climate and the passage of time — the family takes great care to accompany this process without disrupting its harmony. Derived from a moromi aged for more than two years, the sauce is then pasteurised to fully reveal its natural colour and flavour, thus perpetuating a taste passed down from generation to generation.
