Hita Shoyu has fermented soy sauce and miso in Hita for over 170 years and once presented its wares to the Imperial household. Beyond its high-grade shoyu and miso it makes dashi stocks, miso dips and cooking sauces, shipping nationwide from its Akatsuka premises.
Inoue Shuzo has brewed in the old tenryo town of Hita for more than two centuries, bottling the Kakunoi label of junmai and daiginjo sake alongside honkaku shochu and seasonal liqueurs. The brewery works by hand with the region's abundant water and sells its range directly through its own online shop.
Komorebi Koubou turns and finishes Hita geta from locally grown Hita cedar, including the white-scorched sugi clogs that featured on NHK's Bura Tamori. The workshop sells its wooden footwear directly and accepts online orders around the clock from its Hita base.
Founded in 1932 on the former estate of the Chihara merchant family, Kuncho Shuzo brews sake and shochu with local groundwater inside a row of warehouses built between 1702 and 1918. The riverside complex houses a brewing museum, tasting shop, gallery and cafe, and takes drop-in visitors daily from 9:00 to 4:30.
Brewing under the Harajiroemon name since 1899, Maruhara presses miso and soy sauce in Hita through long, slow cellar fermentation. The maker is known for its Ayame sashimi soy sauce and for developing seasonings meant to enhance other condiments, and it runs a second shopping site at maruhara.jp.
Motono Hakimono Kogyo is a family workshop producing Hita geta, part of one of Japan's three major geta-making traditions, from the cedar of the surrounding forests. The maker shapes and finishes the wooden soles in-house before fitting them with fabric thongs.