Moribun Jozo Co., Ltd.

Moribun Jozo Co., Ltd. (森文醸造株式会社) is a Japanese seasoning manufacturer headquartered in the historic white-walled town of Uchiko in Kita-gun, Ehime Prefecture. The company traces its origins to 1893 (Meiji 26), when Buntaro Mori, then 32 years old, opened a vinegar-making business; he took the trade name 'Moribun' from his own name. The corporate entity was formally established in January 1949 (Showa 24), with Buntaro's adopted son Denzaburo Mori as its first president. Moribun Jozo is known for stubbornly adhering to traditional, time-consuming brewing methods, using handmade koji and wooden vats passed down through generations, and for developing its own equipment such as the 'Moribun-style NK can' pressure cooker and stainless-steel miso tanks. The company produces a wide range of naturally brewed seasonings: rice vinegar and fruit vinegars, ponzu and dressings, soy sauce (including a barley-based soy sauce free of wheat allergens and a three-year aged 'Sansai' soy sauce), and miso (including barley miso using Ehime-grown naked barley and flavored moromi miso with citrus such as iyokan, yuzu, sudachi and ginger). Its signature product, 'Hishio Miso,' was developed by the third-generation head Tadayoshi Mori. Since the 1980s it has also worked with acerola, and it has expanded into health foods. A notable modern product is 'Oishii Su-Tamago' (delicious vinegar egg), a health drink in which a fertilized egg is dissolved shell and all in rice vinegar and papaya vinegar, developed in 1998 (Heisei 10) and refined through the affiliated Mori Su-Tamago Laboratory founded in 2006 by fourth-generation president Hideo Mori, who had studied proteins and enzymes at Ehime University. The company celebrated its 100th anniversary in 1993 and its 130th in 2023, when the Su-Tamago Museum opened in a building over 130 years old. As of 2025 it exports to about ten countries and regions in Asia, Europe and North America. It remains a small, privately held company with around eleven employees.

Moribun Jozo was founded in 1893 (Meiji 26) when Buntaro Mori, aged 32, started a vinegar-manufacturing business in Uchiko, Ehime; the trade name 'Moribun' was taken from his name. Buntaro's adopted son, Denzaburo Mori, built the foundation of the company. Denzaburo's record books show that he carefully gathered technical information on miso from across Japan and, at the age of 36, expanded the business under the spirit of 'credit first.' In 1920 (Taisho 9) the company entered soy sauce production. In 1939 (Showa 14), the third-generation head, Tadayoshi Mori, was conscripted during the Sino-Japanese War, and the company entered a difficult period, brewing two or three times a year with dozens of craftsmen; Denzaburo served as general manager and supervisor while his wife Mayumi cooked for the craftsmen and their eight children. After Japan's defeat in World War II, five of Denzaburo's children were repatriated and the company was re-established. In January 1949 (Showa 24) Moribun Jozo Co., Ltd. was formally established, with Denzaburo Mori as its first president. The company prioritized technological development. In 1956 (Showa 31) Yamazaki Iron Works began manufacturing the NK can (a rotary pressurized cooking device); in 1960 (Showa 35) Moribun Jozo, with the design assistance of engineer Fukashi Shimizu of Miura Manufacturing, developed the 'Moribun-style NK can.' In 1973 (Showa 48) it built a new factory and developed the Moribun-style stainless-steel miso tank. The signature 'Hishio Miso' was developed by the third-generation head, Tadayoshi Mori. The company then expanded into ponzu dressings and health drinks, and around 1985 (Showa 60) began working with acerola (contract cultivation starting in Okinawa), developing many products and opening sales channels toward the Kanto region. It celebrated its 100th anniversary in 1993 (Heisei 5). In 1998 (Heisei 10) the company developed the innovative 'Oishii Su-Tamago' health drink. In 2006 (Heisei 18), fourth-generation president Hideo Mori established the affiliated Mori Su-Tamago Laboratory to research su-tamago, a drink in which an egg is dissolved in rice vinegar; Hideo had studied proteins and enzymes at the Graduate School of Agriculture at Ehime University and had originally aspired to remain at the university as a researcher. On December 2, 2023 (Reiwa 5), the Su-Tamago Museum opened to commemorate the 130th anniversary of the founding. As of 2025 the company exports its products to about ten countries and regions including Asia, Europe and North America. The company also owns the Asahikan (Moribun Asahikan), a theater and cinema that opened in 1926 (Taisho 15), with Denzaburo Mori among its promoters; after closing in 1965 it was used as a warehouse for Moribun Jozo, was registered as a Tangible Cultural Property in 2013, and in 2023 hosted a film festival marking the company's 130th anniversary. The Moribun Jozo building group is designated by the Ministry of Land, Infrastructure, Transport and Tourism as part of the 'Historic Landscape to be Maintained and Improved in Uchiko Town.'

• 2025

  Exports to about ten countries and regions in Asia, Europe and North America.

• 2024

  Launches a new official website on July 30.

• 2023

  Su-Tamago Museum opens on December 2 to mark the 130th anniversary; a film festival is held at Asahikan.

• 2013

  Asahikan is registered as a Tangible Cultural Property.

• 2006

  Fourth-generation president Hideo Mori establishes the affiliated Mori Su-Tamago Laboratory.

• 1998

  Develops the 'Oishii Su-Tamago' health drink.

• 1993

  Celebrates the 100th anniversary of its founding.

• 1985

  Around this time begins working with acerola (contract cultivation in Okinawa) and expands sales toward Kanto.

• 1973

  Builds a new factory and develops the Moribun-style stainless-steel miso tank.

• 1965

  Asahikan ceases operation; later used as Moribun Jozo warehouse.

• 1960

  Develops the Moribun-style NK can with engineer Fukashi Shimizu.

• 1956

  Yamazaki Iron Works begins manufacturing the NK can pressure cooker.

• 1949

  Moribun Jozo Co., Ltd. is established in January; Denzaburo Mori becomes first president.

• 1939

  Third-generation head Tadayoshi Mori is conscripted during the Sino-Japanese War.

• 1926

  Asahikan theater/cinema opens; Denzaburo Mori is among its promoters.

• 1920

  Enters soy sauce production.

• 1893

  Buntaro Mori founds a vinegar-manufacturing business in Uchiko, Ehime; trade name 'Moribun' adopted.

Traditional, naturally brewed seasonings made with time-honored methods and handmade koji, aiming at product development distinct from large corporations, with a focus on health foods based on the principle of 'medicine and food share the same origin' (医食同源).

• Aged rice vinegar

• Fruit-rich ponzu

• Aged soy sauce

• Dashi soy sauce

• Aged miso

• Hishio Miso (moromi)

• Oishii Su-Tamago (vinegar egg health drink)

• Barley-brewed soy sauce (wheat-allergen-free)

• Sansai soy sauce (three-year aged)

• Oishii Genmai Powder (brown rice powder health food)

1. 1森文醸造株式会社 公式サイトmori-bun.com
2. 2森文醸造株式会社 会社案内mori-bun.com
3. 3Moribun Jozo - Wikidatawikidata.org
4. 4森文醸造 - Wikipediaja.wikipedia.org