Hatcho Miso was born in Hatcho-cho, Nishi-Hatcho (about 900m) from Okazaki Castle by the order of Ieyasu Tokugawa.

Since then, it has been made with the same manufacturing method as at that time for more than 400 years, and it is a soybean miso with a unique fermentation culture.

It is characterized by its deep and rich taste after long-term aging for 2 years, and is attracting attention for its health-promoting effect.

At Hatcho Miso no Sato, you can enjoy a guided tour of the miso brewery (free of charge) and Hatcho Miso cuisine (actual cost).

Access is conveniently located, just a 3-minute walk from “Okazaki Koen Station” on the Meitetsu Nagoya Main Line.