Onojin
A century-old Kyoto Tango soy sauce and miso brewery blending traditional methods with innovative seasonings.
Last updated September 27, 2026
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Overview
Onojin (おのじん) is a Japanese brewing company based in Kyotango, Kyoto Prefecture, officially known as Onojin Miso Soy Sauce Brewery Co., Ltd. (小野甚味噌醤油醸造株式会社). Founded in 1912 by Ono Jinzaemon, who returned to his hometown after training in miso and soy sauce brewing, the company initially supplied its products to the thriving silk-reeling and weaving factories of the Tango region. After surviving the devastating 1927 North Tango earthquake, which completely destroyed its factory, the business rebuilt and resumed production around 1940. In 1949 it relocated to its current site in Mineyama to access suitable spring water, and in 1953 it was incorporated as a joint-stock company. Onojin produces a wide range of traditional Japanese seasonings, including soy sauce, miso, dressings, tsuyu and ponzu, and koji products. Its product line features both classic items like the dark soy sauce "Jinzaemon" and the light soy sauce "Usumurasaki," as well as innovative offerings such as "Kotohiki no Shio Ponzu" made with sea salt from Kotohiki Beach and locally grown yuzu, and dressings using Tango black garlic and egoma (perilla). The company has been proactive in developing new products, launching "Chō Usukuchi Shōyu" and "Amazake" in 1978, "Ponzu Murasaki" in 1993, and a sake lees–infused soy sauce called "Sake Hishio" in 2021 in collaboration with Mukai Shuzo, a brewery in Ine. In 2021 it also introduced the "Ouchi Kurabu" series to encourage home brewing, and in 2022 it began the seasonal "Tango Shiki no Odoke-bin" subscription box, partnering with local farmers. While its main market is the Kansai region, Onojin has expanded to the Tokyo metropolitan area and, since 2016, has been exporting to Europe and Asia, including France, Spain, Italy, Slovenia, and Singapore. Its products have been featured in international food fairs and even served at receptions at the Japanese Embassy in Slovenia. The company remains family-owned, now led by the fourth generation, with Ono Jinichi as representative director. It continues to emphasize local ingredients and traditional brewing techniques while embracing new ideas to bring delicious, safe food to customers.
History
Onojin was founded in 1912 (Taisho 1) by Ono Jinzaemon, who returned to his hometown of Niimachi, Nakagun, Kyoto Prefecture (now part of Kyotango City) after training in miso and soy sauce brewing. The company initially used locally grown soybeans and wheat to produce miso and soy sauce, supplying them to the silk-reeling and weaving factories that were the main industry of the Tango region at the time. In 1927, the North Tango earthquake struck, destroying 90% of the houses in nearby Mineyama and completely demolishing Onojin's factory. Reconstruction took several years, and production of miso and soy sauce resumed around 1939–1940. In 1949, seeking better water for brewing, the company relocated to its current site in Mineyama and began delivering products using auto three-wheelers, which were rare at the time. On April 18, 1953, it was incorporated as Onojin Miso Soy Sauce Brewery Co., Ltd. By 1965, it was one of several miso and soy sauce producers in the region, alongside Shirakiku Soy Sauce and Kikyouya Soy Sauce. In 1975, Onojin began producing honjozo soy sauce, ahead of other brewers in Kyoto Prefecture. In 1978, it launched new product categories including "Chō Usukuchi Shōyu" (ultra-light soy sauce) and "Amazake" (sweet sake). In 1993, it introduced "Ponzu Murasaki." The factory was fully renovated in 2000. From 2004, the company developed products using egoma (perilla), such as egoma dressing, furikake, and dengaku. In 2008, it launched "Kotohiki no Shio Ponzu" made with sea salt from Kotohiki Beach and wild yuzu, as well as "Kuro Ninniku Sauce Dressing" using Tango black garlic. Since 2016, Onojin has been exporting to Europe and Asia, with products featured at the Japanese Embassy in Slovenia, the Madrid Fusion gastronomy conference in Spain, and trade fairs in Italy, Paris, London, and Singapore. In 2015, the company was introduced in the French travel magazine ITINERAIRES, and began transactions with hotels such as Hotel Okura Kyoto and DEAN & DELUCA. In May 2021, it started producing "Sake Hishio," a seasoning made by blending sake lees from Mukai Shuzo's red rice sake "Ine Mankai" with two-year-brewed re-brewed soy sauce, aiming to create a thick soy sauce that clings to fatty yellowtail sashimi. In 2021, it also launched the "Ouchi Kurabu" series, including a "Moromi Miso Making Set," to revive home brewing culture during the COVID-19 pandemic. In summer 2022, it began the "Tango Shiki no Odoke-bin" seasonal subscription box, collaborating with local farmers to deliver seasonal ingredients paired with Onojin seasonings. The company is now run by the fourth generation of the Ono family, with Ono Jinichi as representative director.
- 2022
Starts 'Tango Shiki no Odoke-bin' seasonal subscription box.
- 2021
Launches 'Sake Hishio' and 'Ouchi Kurabu' series.
- 2016
Begins exports to Europe and Asia.
- 2015
Featured in French travel magazine ITINERAIRES; begins transactions with Hotel Okura Kyoto and DEAN & DELUCA.
- 2008
Launches 'Kotohiki no Shio Ponzu' and 'Kuro Ninniku Sauce Dressing'.
- 2004
Develops egoma-based products (dressing, furikake, dengaku).
- 2000
Factory fully renovated.
- 1993
Launches 'Ponzu Murasaki'.
- 1978
Launches 'Chō Usukuchi Shōyu' and 'Amazake'.
- 1975
Starts producing honjozo soy sauce, first in Kyoto Prefecture.
Products and positioning
Traditional Kyoto Tango brewery combining century-old methods with innovative, locally sourced seasonings.
Sake Hishio
Thick soy sauce blended with sake lees from red rice sake, launched 2021.
Jinzaemon
Dark soy sauce made with Tango soybeans, domestic wheat, and Akaho sea salt, using traditional natural brewing.
Kake Murasaki
Re-brewed soy sauce with rich flavor and aroma.
Koi Murasaki
Dark soy sauce fermented for one year, balancing umami and sweetness.
Usu Murasaki
Light soy sauce popular in Kansai, especially for Kyoto cuisine.
Kotohiki no Shio Ponzu
Ponzu made with sea salt from Kotohiki Beach and wild yuzu, launched 2008.
Kotohiki no Shio Koji
Salt koji made with Kotohiki sea salt.
Kuro Ninniku Sauce Dressing
Dressing based on Tango black garlic, launched 2008.
Egoma Dressing
Dressing using domestic egoma (perilla), developed 2004.
Hagoromo Miso
Low-salt red miso made with Tango soybeans, Tango Koshihikari rice, and Mongolian lakebed salt.
Amakoji
Sweet koji paste made from 100% Tango Koshihikari rice koji, no sugar added.
Sources6 sources
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