About Ishii Miso

Ishii Miso Co,Ltd

Ishii Miso Co,Ltd was founded in 1868 (the end of the Edo era) and is still producing miso by a unique traditional natural method.
Miso, soybean paste, is an essential ingredient in Japanese cuisine. We have miso soup every day and sometimes use it for other dishes. Miso is fermented food so it is very healthy.
Nagano Prefecture where Matsumoto is included is the top producer of miso (46%) in Japan.
Miso used to be made in homes. But now, many Japanese don’t know or find out how to make miso.

Wooden Barrels

We use wooden barrels to ferment miso, which is also unique. Normally the barrels are plastic or metal, but wooden barrels enable air to permeate so they are good for fermentation.
Many foreigners visit this brewery even though it does not appear in guide books and there is no English website.

Ferment miso over three years.

A special point of this Ishiimiso is that they ferment miso over three years. Normal cheap ​mass-produced miso is fermented only a few months in a factory. Their 3 year miso’s taste is much deeper and yummier than normal miso.

We have an English guide.

We have an English guide about fermented soybean paste and our company.

Let’s have a lunch

Let’s have a lunch

In Ishii Miso Co,Ltd, you can see inside the Miso storehouse and have a lunch containing miso soup, salad with miso dressing, rice balls, and even ice cream using our miso.

Try a miso ice cream!

The flavor of the fermented soybean paste and the thick vanilla taste fit fermented soybean paste ice cream very well.


Access15 minutes walk from Matsumoto Station
A 15-minute drive from Matsumoto IC (It has a large parking lot that enables even a big tour bus to park.) (Google Map, near Matsumoto Museum of Art and Matsumoto Art Performing Centre)
Hours8am – 5pm (seeing inside the brewery and shop) / 11am – 2pm (lunch, reservation is recommended)
ClosedA few days before and after New Year’s Day
Tel0263-32-0534 (no English spoken)
Contact usinfo@ishiimiso.com