Product lineup of "Ginjo" brewed dark soy sauce

Was the ultimate soy sauce in Miyagi? Konno Brewery in Kami Town wins its "Ginjo" soy sauce, marking the brewery's ninth top award

NEFT Editorial Department
2026.10.22
Last updated: 2026.10.22

Konno Brewing Co., Ltd. in Kami-cho, Miyagi Prefecture , has won the top prize, the Minister of Agriculture, Forestry and Fisheries Award, for the second consecutive year at the 53rd National Soy Sauce Competition for its "Ginjo" brand of traditionally brewed dark soy sauce

This marks the eighth time they have received the award for their "Ginjo" sake, and the ninth time overall as a brewery. According to the company, they now hold the record for the most Minister of Agriculture, Forestry and Fisheries Awards in the entire country

"Ginjo" soy sauce was highly rated at a competition where soy sauces from all over Japan gathered. Behind this success lies the brewery's continuous efforts to refine the quality of the soy sauce they deliver to everyday dinner tables

A bottle that was highly rated at the National Soy Sauce Competition, perfect for everyday use

Soy sauce lined up at the 53rd National Soy Sauce Competition venue

The National Soy Sauce Competition is an annual competition held since 1973 with the aim of improving the quality of soy sauce and ensuring proper labeling. Participants are judged on color, aroma, taste, and other factors, and awards are given accordingly

For this 53rd edition, 307 entries were submitted from all over Japan, and the awards ceremony was held on October 1, 2026, at the "Soy Sauce Day Gathering" in Tokyo

According to Konno Brewing, the soy sauce submitted was not specially brewed for the competition, but ratherselected from their regular production batches. They believe that their consistent commitment to maintaining high quality in their everyday products led to this award.

Konno Brewing, founded in 1903, produces miso and soy sauce in Kami Town

Konno Brewing's factory manager, Masanobu Goto (left), and representative director, Akio Konno (right), holding bottles of "Ginjo" sake

Konno Brewing is a sake brewery founded in 1903 (Meiji 36). They manufacture soy sauce, Sendai miso, and other products in Kami-cho, Miyagi Prefecture

In miso production, we also cultivate raw materials on our own farm, continuing our brewing process while engaging with local agriculture. In addition to the soy sauce that received this award, we also produce miso, soup base, and various other seasonings

"Ginjo," one of their flagship products, was created about 30 years ago. On their official website, they explain that the development was driven by their struggle to continue production amidst fierce price competition in the soy sauce market

In that situation, the process of repeated trials and research to create a delicious soy sauce that I could be satisfied with was the starting point for "Ginjo."

Our commitment to "heating" which greatly influences the aroma and flavor

In the production of "ginjo" sake, Konno Brewery places particular emphasis onthe heating process called "hi-ire" (pasteurization).

The aroma and flavor of soy sauce change depending on adjustments to temperature and heating time. The company combines accumulated data with the experience of its craftsmen, and finishes the product while checking its condition at each stage

Our goal is to create a soy sauce that harmonizes a reddish hue, a vibrant aroma, and a mellow umami flavor, enhancing the ingredients in a dish. We don't just pursue the strength of the soy sauce's own flavor; we value its role when paired with other ingredients