Since its founding in 1897, Oka Shigeichiro Shoten has been producing delicious soy sauce, from preparation to fermentation and aging in wooden barrels. The store is an Edo period building that remains intact, exuding a sense of history. During the experience, you can learn about the traditional soy sauce-making method and its appeal. In particular, the "re-brewed soy sauce," which is made by re-brewing soy sauce in a wooden barrel and fermenting it for about three years, is exquisite with its deep richness and rich flavor. Another enjoyable thing is tasting the lineup of soy sauces, with a detailed explanation of the differences in taste. Why not rediscover the depth of soy sauce while feeling the history?