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 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 |
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" |
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
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.
Shoyu (Soy sauce)
The main ingredients in the sauce are soybeans, wheat, salt and water. We carefully select the best soybeans for making the soy sauce and continue to use traditional techniques to produce a superior product.
Dashi (Japanese Bonito broth)
The key factor in a dashi is good quality dried bonito flakes. We mainly use top-quality dried bonito flakes made from bonito caught in Makurazaki for our dashi extract.
We are always on the lookout for the best ingredients. We carefully select the natural flavors and pursue processing techniques that bring out the natural flavor of the ingredients.
The city of Makurazaki in Kagoshima Prefecture has a 300-year old history of producing bonito flakes and boasts the largest production of bonito flakes in Japan. Here, we use a traditional manufacturing method called "Satsuma-style" and use dried bonito flakes that have been smoked for a long time.
At Nibishi, we always buy our bonito unshaved and store them in a temperature-controlled refrigerator. This is because bonito's aroma is lost over time when it is shaved. When we make our own dashi, we use flakes that are shaved at our own factory.
By shaving the dried bonito thicker than the dried bonito flakes available in the market, we are able to produce a stronger dashi that is free from any unpleasant tastes and suits the taste of locals in Kyushu.
At Nibishi, every time we make soup, we actually extract the dashi in the same way that we used to use at home. Moreover, we place great importance on using only the refined and transparent "first dashi."
Water is also an important part of the soy sauce making process.
Water accounts for less than 70% of the ingredients of soy sauce. It cannot be ignored.
At Nibishi, we source groundwater from the Daikon river which originates in the Kiyotaki valley, at the foot of the Inunaki mountain range. After aeration, the water is passed through a filtration and adsorption system and an ion-exchange resin system where it is converted into soft water suitable for food production and then used in our products.
Making koji is the most important process when making miso and soy sauce.
Good raw materials, right amount of time, and expert craftsmanship are all needed to produce good koji and delicious brewed products.
Rice, barley and other raw materials are suitably processed and placed in the koji making room. The koji is then incubated for three days, taking great care to create the optimum environment in terms of humidity and temperature to produce high quality koji and delicious miso.
Our flagship product "Satogokoro Awasekoji" is made by mixing rice and barley evenly at the koji making stage, leaving the koji grains to improve the appearance and flavor of the finished product.
JAS high-grade pure-brew dark soy sauce. This is a luxurious dark soy sauce with added umami and sweet flavors to its distinctive pure-brew taste. Nibishi is the birthplace of Umakuchi Shoyu (Flavor Enhanced Soy Sauce). It is well balanced to match the tastes of Kyushu.
JAS high-grade pure-brew dark soy sauce. With a base of pure-brew soy sauce, this soy sauce for sashimi enhances the taste of used ingredients. It has rich flavor and sweetness to it, and the taste is mild and mellow. It can also be used for sushi and teriyaki.
This soup makes use of the first dashi made in-house with bonito flakes sourced from Makurazaki and the "deliciousness and aroma" of the strong dashi made with bonito flakes sourced from Yaizu.
This is made from the first dashi of bonito flakes sourced from Makurazaki in Kagoshima prefecture and indigenous shiitake mushrooms, added with the flavors of kelp, bonito, and shiitake mushrooms. Dilute and use the dashi to enjoy the taste of traditional Japanese restaurant. Use it as a light soy sauce for a variety of Japanese dishes.
This is an authentic tonkotsu ramen soup made with carefully selected pork bones. We have tried to recreate the taste of food stalls in Hakata.
With our authentic tonkotsu soup, you can easily enjoy authentic Nagasaki champon.
This simple Japanese soup is refined, clear, and rich, and is made by combining the flavors of chicken and kelp with the dashi prepared in-house using flying fish "Ago" sourced from Nagasaki that is roasted at a high temperature.
We take pride in our quality and technology, and have always been committed to producing products with sincerity.
In recent years, we have been focusing on the development of new processed seasonings such as mentsuyu, Shira Dashi, and tare, which are rooted in local tastes.
In this context, in order to continue making products that our customers can use with confidence, and in order to respond to future needs, with a focus on safety and security, we have built a new factory equipped with a state-of-the-art production system that is capable of efficiently producing a wide variety of high-quality products.
In our safe and hygienic working environment, we are constantly striving to improve our technology and control the quality of our products.
However, no matter how advanced the equipment, it is the eye of the expert craftsman that is the final decision maker. New aspects are of course new and modern, and more proficient skills are used for aspects where traditions are to be protected. We are proud of what we have inherited over the years, and we work on our products every day.
Filling and packaging factory for soy sauce and soy sauce-based products. De-laminated bottles, PET bottles, bag-in boxes and cans are filled and packaged at this factory. Estimated number of bottles filled per minute: 1.8 L: 40 bottles, 1 L: 60 bottles, 500 ml: 80 bottles, 360 ml: 80 bottles, 200 ml: 80 bottles.
PET bottle sizes are 1 L and 1.8 L. It is possible to fill six bottles of two liquids at a time. For heated products (e.g. yakiniku tare), liquids are poured while the temperature of the container is maintained to filling temperature +10°C. After the bottles have been inverted and air washed, the liquid is sent from a pressurized tank to the filling hopper nozzle with the force of the air pressure. Bottles are filled with a weight filler and the filling volume is controlled by a pre-set weight. The filling speed is 20 bottles/minute for 1 L and 10 bottles/minute for 1.8 L.
Bag making, filling, and cutting of stand packs from roll film. At present, only "Wang" and "Karo" are produced. The filling speed is 35 items/minute for 80 g.
This machine fills stand packs (such as simple pot soup) and three-way sealed packs. Filling two liquids is possible. With 8 arms, the machine performs the following processes: bag feeding ⇒ printing ⇒ opening ⇒ filling the liquid ⇒ filling the oil ⇒ heating and pressing ⇒ reheating and pressing ⇒ crimping. Auto checker available. The filling speed is 23 packs/minute for 720 ml pot soup.
1 kettle, 13 stages x 3 rows. A maximum of 702P (18P per stage) of 720 ml stand packs can be sterilized at a time.
The warehouse is directly connected to the factory by a sheet shutter, making it a safe system. Bar code stock control system for all products, with a maximum capacity of 800 pallets.
In order to ensure that our products are always safe to use, Nibishi has established its own standards for quality control. We carry out inspections not only when receiving raw materials, but also during each process. We also carry out further microbiological tests after the product is finished.