Haccos Members

Sake, miso, soy sauce, vinegar, wine, cheese, and many other fermented cultures are alive and well in this city.
Introducing the members of “Brewing the World with Fermentation,” a group of people who connect and resonate with each other.

Miso SoySauce Vinegar

Kono Vinegar Miso Manufacturing Factory

Committed to the use of cedar vats and natural brewing. Vinegar, miso, and soy sauce are all brewed by hand.


Japanese Sake

Tsuji Honten

Brewing sake using the ancient “bodaimoto” method, it is the only brewery nationwide to use 100% Omachi rice.
Painstaking soft-water brewing using local water from the Asahi River.

Japanese Sake

Ochi Brewery

The brewery draws medium-hard water from a well on the property,
using it to brew strong and crisp sake.


Wine

Hiruzen Winery

Wine brewed mainly from “Yamabudo” mountain grapes cultivated in Hiruzen. The winery makes wines with a wild flavor.

Cheese

IL RICOTTARO

The workshop crafts flavorful cheese based on the process the owner learned in Sicily using the rich milk of Jersey cows.

Cheese

Hiruzen Latte Bambino

A dairy farmer's workshop founded in pursuit of good cheese. The rich flavor even makes chefs swoon.

Beer

Mimasaka Beer Works

A craft brewery that proactively incorporates local ingredients.
The brewery creates beers with distinctive individuality.