Since its establishment in 19 19, it has been producing soy sauce with the time and effort of 2 years, together with lactic acid bacteria and yeast which have lived in the brewery. "Tomato Ponzu" is made by carefully mixing "raw" tomatoes grown in Noto without using agricultural chemicals or fertilizers with yuzu and mandarin juice. All the ingredients are cultivated without using agricultural chemicals or fertilizers. [Characteristics of Chikaokaya-shoyu] The town is surrounded by the sea and mountains at the entrance of the Noto Peninsula facing the Sea of Japan. Since its establishment in 19 19, the town has maintained the rich taste of Noto's soy sauce by hand. The large roof tiles that glow in the sunlight of Noto and the wooden storehouses that have not changed since the establishment still have tools that have been used carefully since the first generation, such as cedar barrel wooden bucket, paddle and hemp cloth. It is a small soy sauce storehouse, but it is a natural brewery storehouse that carefully produces soy-sauce by the method of cedar barrel wooden barrel-brewed which is rare even in Japan now. Lactic acid bacteria and yeasts, which have been passed down since the establishment of the lived in wooden bucket and watched over the production of soy-sauce by Kurabito, are the source of the original flavor of the modern Chikaokaya soy-sauce, and can be said to be an important treasure. It is no exaggeration to say that it is like a god. The homemade "Moro Aji" brewed in the wooden bucket is fermented and matured slowly for 2 years, which creates a mild and salty flavor. From the preparation of the Kinsei shoyu to the squeezing of the "Chikaokaya flavor" to the fresh fried shoyu. I still stick to manual work. This is essential for making soy sauce. Because "koji mold" and "moromi" are all the same creatures as humans. The 3 day process of making soy sauce rice malt is determined by touching and smelling it with your hands. While gently talking to the "Moro Aji" that sleeps in the wooden bucket, "Please Become Delicious," you can listen to the sound of the "Moro Aji" that is "Puchi Puchi." This year, I am confident that the "Moro Aji" has Aji again, and I will take 2 years of time and effort to cultivate it. Making soy sauce may be the same as raising children. The hand-work that has been handed down since the establishment and the dedication of the Kurabito to the production of soy-sauce combine to make the soy-sauce of the modern Chikaokaya that is more mellow and has the unique flavor that only wooden barrel-brewed has. In recent years, mechanization and more efficient production of soy sauce has been promoted. Mechanization can be done easily without taking much time for manufacturing process and quality control. However, the machines cannot produce the subtle fragrance of cedar of cedar barrel wooden bucket or the flavor that is brewed by bacteria living in the storehouse. In order to preserve the rich Japanese food culture and to pass on to the future the rich flavor that spreads when soy sauce, which is a representative Japanese seasoning, is eaten, we will continue to use carefully the cedar barrel wooden bucket and hemp cloth that have been used since the establishment of Kinsei Shoyu, and will continue to make Chikaokaya with care by adhering to the traditional manufacturing methods of the Kurabito.