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Nitto Jozo

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Nitto Jozo was established in 1938 in the city of Hekinan, Aichi Provence. Such is their commitment to quality that they have moved the production of their flagship Shiro Shoyu to the mountain village of Asuke two hours drive away. The environment in Asuke is cool and has clean mountain spring water. It is the perfect environment to begin fermentation. Fermentation takes place in wooden barrels. After four months of fermentation, the Shoyu is bought back to the factory for bottling.
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