Established in Aichi prefecture during the Edo Period (1603-1868), Ito Shoten started off as a Sake brewery. They eventually used their knowledge and techniques of making Sake to make Miso and soy sauce. The cedar barrels they use to make Miso and Tamari have been used for generations, and are rich with the precious bacteria that help the fermentation process. Tamari makes up less than 3% of soy sauce produced in Japan, and it is mostly produced in Aichi prefecture, where they also make soy bean Miso (Hatcho Miso). The ninth generation owner continues to honour his ancestors by using traditional techniques even though the production process is more time consuming.