Nihonichi Shoyu

Started in 1787, a Machida business has been producing fine soy sauce for more than two and a quarter centuries, and you can still buy their products today. Outside the store stand two huge wooden barrels, about 2.4 meters in diameter. Now converted into display modules for Nihonichi products, these were barrels traditionally used to ferment Nihonichi's soy sauce - a process taking about 1 year. On display were various kinds of soy sauce, and gift sets that would make splendid souvenirs for foodie friends. Visitors can tour the brewery behind the store between 10 am and 4 pm, but there doesn't seem to be any English available (I didn't take the tour.)