Horaiya Honten
Maker of “MOKO” (Feb 2023), “Lemon Amazake”
Founded in 1906 as a koji (fermented rice) store, we were the first in the country to commercialise “sagohachi”, a pickling mix made from salt, steamed rice and koji (in the proportions of 3:5:8) that has been eaten and enjoyed in the regions of Michinoku (old name for Tohoku) and Tohoku.
First Company to Commercialise "Sagohachi"
Founded in 1906 as a koji (fermented rice) store, we were the first in the country to commercialise “sagohachi”, a pickling mix made from salt, steamed rice and koji (in the proportions of 3:5:8) that has been eaten and enjoyed in the regions of Michinoku (old name for Tohoku) and Tohoku.
Preserving Years of Traditional Koji-Making Techniques
“For over 100 years, we have preserved the traditional koji-making methods, producing amazake, miso, and sagohachi pickles under strict quality control.” – Mr. Yaginuma (柳沼), Representative Director (代表取締役)
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