+++from web site++++
Until the Edo Period (1603-1868), basic seasonings such as soy sauce, miso, vinegar, mirin (sweet cooking alcohol) and sake (alcohol) were made in kioke, or a “large wooden barrel”. However, due to the costliness of the kioke barrels, the traditional production methods for these Japanese seasonings have decreased significantly. In terms of the soy sauce industry, traditional fermenting production has fallen to less than 1%.
I hope I will visit this place in a future!