ニビシ醤油株式会社

ニビシ醤油株式会社

〒811-3102 福岡県古賀市駅東三丁目2番1号
0120-797-888  info@nibishi.co.jp
8:30 〜 17:00

Company Overview

Company Name Nibishi Shoyu Co., Ltd.
President and Chief Executive Officer Shigeo Suematsu
Date of establishment October 20, 1919
Capital Stock JPY 90,000,000
Business Description Manufacture and sale of shoyu (soy sauce), miso, mentsuyu, processed condiments (for soups), brewed vinegar, sauces, and other food products
Headquarters/Factory 3-2-1, Ekihagashi, Koga City, Fukuoka Prefecture, 811-3102, Japan
Telephone: +81-92-943-2231, Facsimile: +81-92-943-3050

Company Overview

1919: The company was founded in its present location by Seiichi Suematsu, its first president, and 107 other shareholders, with a capital of 1 million JPY under the name of Nihon Chomiryo Jozo Co., Ltd.
1959: Invention and unveiling of the "Unmanned koji (malted rice and barley) making machine" which contributed to the technological development of the industry.
1965: Changed the company name to the current "Nibishi Shoyu Co., Ltd."
1970: With the integration of the Yanagawa factory into the Koga factory, and the improvement and expansion of the factory facilities, we were striving to improve our technology and control the quality of our products under the motto "Brewed products are alive."
1976: The sales department was reorganized and an independent sales company was set up. The sales network was expanded to ensure supply and service in all regions.
2016: Newly established a bottling factory, our fifth factory, and a product warehouse.
At our bottling plant, we introduced machines that could handle a variety of containers, including PET bottles for soups and dashi (Japanese Bonito broth) and bottle products to preserve freshness that has enabled us to improve our productivity as well as expand our product range.
Our fifth plant has made it possible to produce pot soups, ramen, and champon soup more hygienically, as well as create an environment that will allow us to experiment with new areas in the future.

1919 Established Nippon Chomiryo Jozo Co., Ltd.
1920 Built the Koga factory and started soy sauce production
1921 Started miso and vinegar production
1923 Established a platform exclusively for Nibishi at the Koga station on the Japan National Railways Kagoshima line
1925 Operations for sauces begin
1948 Took over Nippon Shokuhin Co., Ltd. and launched the Yanagawa factory
1949 Head office moved to Sumiyoshi Jinja-mae, Fukuoka
1955 Koga factory designated as an excellent factory for heat management
1959 Disclosed our company’s unmanned koji production technology for installing our patented koji production room to soy sauce traders across the country
1960 Established Nibishi Unso Co., Ltd.
1965 Changed the company name to "Nibishi Shoyu Co., Ltd."
1970 Integrated Yanagawa factory’s production activities into Koga factory
1972 Added pressing equipment, introduced a new small bottling line, implemented soy sauce quality labeling and JAS standards
1973 Permanently installed koji making equipment and warm fermentation tanks
1975 Completed the waste water treatment equipment and soy sauce koji making equipment
1980 Established Nibishi Shokuhin Kabushiki-Kaisha
1992 Introduced the new 1.8 L bottling line
1994 Opened the new Koga factory office and dismantled the concrete chimney installed in 1957
1995 Completed the construction of the new administration building and the transport and distribution platform
1996 Relocated and newly set up the vinegar and sauce factory
1999 Newly set up the pasteurization and filtration factory, marking the 80th anniversary of the company
2003 Relocated the sales headquarters to the Koga factory
2004 Head office registration changed from Fukuoka City to Koga City
2008 Renewal of the soybean steaming container
Integrated Nibishi Shokuhin Co., Ltd. into Nibishi Shoyu Co., Ltd.
2014 Changed the boiler fuel from heavy oil to city gas (Reduction: CO2 615 t-CO2/year)
2015 Relocated the mixing factory
2016 Newly built the fifth factory, bottling factory, and product warehouse
2019 Celebrated our 100th anniversary
Acquired certification of the international standard for food safety "FSSC22000"

Export Achievements

Delivering the taste of Fukuoka, Japan to the world
Amidst the worldwide boom of Japanese food, we mainly export soy sauce and ramen soup as seasonings from Kyushu that appeal to overseas customers as well.
[Main export regions]
Korea, China, Taiwan, Thailand, Vietnam, Singapore, Malaysia, Germany, France, Netherlands, USA

Food Safety

ISO22000/FSSC22000

Acquisition of the international food safety standard
“FSSC22000”

We have acquired the FSSC22000 certification which is an international standard for food safety management systems. With the acquisition of the FSSC22000 certification, we are committed to improving food safety in order to deliver even safer and more reliable products to our customers.

Scope of certification: Processing of soy sauce, soups, vinegar, sauces, tares, and dairy products

*FSSC22000 is one of the food safety certification schemes approved by GFSI (Global Food Safety Initiative). It is based on the international standard ISO 22000 for food safety management systems with the addition of the prerequisite program ISO/TS22002-1 for food safety and the additional requirements of FSSC22000.