Choko soy sauce has its roots in Nagasaki Prefecture, a region historically renowned for the production of miso and soy sauce thanks to its favourable climate. During Japan's period of isolation, Dejima, in Nagasaki, was the only port authorised for foreign trade and the departure point for the first exports of Japanese soy sauce abroad.
Choko Shoyu was born from the union of 29 local soy sauce breweries and miso producers, brought together by a shared desire to preserve and develop this expertise. The company has weathered the trials of its history — notably the destruction caused by the atomic bomb dropped on Nagasaki in 1945 — by combining artisanal traditions with the modernisation of its equipment.
Over the decades, Choko has developed new production facilities and expanded its presence throughout Japan and internationally. True to its philosophy of offering "delicious and healthy" products, the company continues to uphold Nagasaki's culinary heritage while meeting the expectations of contemporary consumers.
