Introducing Ikedaya Brewery

Hello travelers! This is Mido, a writer for Sarukuma.

Today I’m excited to share a wonderful spot located in Kyomachi, Chuo Ward, Kumamoto City:
【Ikedaya Brewery (Ikedaya Jozo)】

Founded in 1792 during Japan’s Edo period (Kansei era, year 4), this historic brewery has been crafting traditional fermented foods for over 230 years.
At Ikedaya Brewery, you can experience authentic Japanese miso making in just about one hour!
Their hands-on “Miso Making Class” is a fantastic cultural experience where you’ll learn fascinating insights about fermentation and koji (the magical mold that makes Japanese cuisine so special).Coming from Toricho-suji, simply follow the road past Kumamoto Castle and the Traditional Crafts Museum, and you’ll find Ikedaya Brewery (about 700m from Kumamoto Castle).
Parking is available on-site! Look for the signboard — vehicles can park in tandem.
If traveling by bus, get off at “Saibansho-mae” (Courthouse) stop from the Kotsu Center — it’s just a 1-minute walk.

★ Miso Making Class Details ★
＜Class Days＞
Weekdays only (closed Saturdays, Sundays, national holidays, New Year holidays, and Obon holidays)
※ Reservations required. Please book by phone or in person at least 2 business days in advance.

＜Time Slots＞
Morning Session: 10:30 – 12:00
Afternoon Session: 13:30 – 15:00

＜Class Fees (tax included)＞
・Barley Miso: 2,490 yen (approx. 5.2 kg)
・Rice Miso: 3,140 yen (approx. 5.2 kg)
・Mixed Miso (Awase): 2,830 yen (approx. 5.2 kg)
※ You can add soy sauce koji if desired (210 yen per pack)
・Smooth Brown Rice Miso: 2,120 yen (approx. 2.5 kg)

＜Capacity＞
25 people (reservations accepted from just 1 person)

＜What to Bring＞
Apron, bandana/headscarf, hand towel, eco bag for taking your miso home

The brewery also offers off-site classes at schools and community centers.
For details, please contact Ikedaya Brewery directly. (Saturday classes may be arranged upon consultation.)

Inside the shop, you’ll find a wonderful selection of miso, koji, and dressings for sale.They even sell pre-fermented miso, so you can take it home and “raise” it to your preferred level of fermentation — watching the colors transform over time is part of the fun! So many varieties of koji to choose from!The miso, soy sauce, and dressings all looked tempting too!

In one corner of the miso-making space, there’s a dedicated kids’ play area!
A shoes-off space where children can relax with toys — a wonderful touch for families with little ones.

Why We Recommend Ikedaya Brewery

At Ikedaya Brewery, you can easily craft your own delicious miso from scratch.
Since it was my first time making miso, I chose the Awase (mixed) variety!

Inside the bowl, the koji is already prepared for you!
One bowl contains the ingredients for one person.
(The photo shows it after measuring and adding the salt.)

First, mix everything together!
Then mix in the soybean cooking liquid and the soybeans themselves.

The soybeans are perfectly soft and thoroughly mashed.Measure out the right amount and combine everything in the bowl!

Pouring my heart into it with thoughts of “become delicious!”, I prepared my batch.
While making miso, I learned so many fascinating things — how miso works as a secret ingredient in cooking, the science of koji, and the wonders of fermentation!

Roll the miso into balls and pack them firmly into plastic bags.
Two bags total approximately 5.2 kg of miso!The ideal fermentation temperature is around 27°C (about 80°F) — basically room temperature that humans find comfortable. I keep mine in the living room.
Lay the bag flat on its side, and once a week, flip it over so the liquid spreads evenly throughout. My son and daughter take turns caring for our miso! (At first they did it daily; now it’s every few days.)
“Liquid is coming out!” they exclaim — watching the changes inside the bag together as a family is so much fun. The transparent bags make observation a joy!
During the workshop, they suggested, “Be sure to try the 20-day miso!”
At 20 days, before full fermentation, the miso has a sweet, gentle flavor.
We enjoyed our handmade 20-day miso in miso soup ♪
The result was a soup with a delicate sweetness that even the kids loved.
It was also delicious as miso-mayonnaise dip with cucumbers!

They say miso mixed by children’s hands tastes especially delicious!
We highly recommend bringing your kids along for the miso-making experience at Ikedaya Brewery ♪
Life with homemade miso fermenting at home is truly delightful (^ ^)

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Frequently Asked Questions

※ Information accurate at the time of reporting. Prices and operating hours are subject to change. Please confirm before visiting.