A Historic Soy Sauce Brewery Founded in 1688 Works to Preserve the 1% 'Wooden Barrel Culture' for the Future—Public Viewing of Barrel Replacement with Master Cooper (Starting April 16 for 10 Days); Press Coverage and Filming Available
Shibanuma Soy Sauce Brewing Co., Ltd. is set to replace its traditional wooden brewing barrels starting April 16, 2026, to help preserve the rare 'wooden barrel fermentation' method that accounts for only 1% of domestic production. The company is opening the process to the media and public to highlight the importance of this vanishing craft and the work of the few remaining master coopers.
📋 Article Processing Timeline
- 📰 Published: March 30, 2026 at 19:00
- 🔍 Collected: March 30, 2026 at 22:56 (3h 56m after Published)
Shibanuma Soy Sauce Brewing Co., Ltd. (Headquarters: Tsuchiura City, Ibaraki Prefecture; Representative Director: Hideatsu Shibanuma), a company with over 330 years of history since its founding in 1688 (the first year of the Genroku era), will carry out the replacement of its wooden brewing barrels over a period of approximately 10 days, beginning April 16, 2026.
This initiative is aimed at passing on the culture of "wooden barrel fermentation"—a method used for only 1% of domestic production—to the next generation.
Furthermore, this work is open for **press coverage and filming**, allowing you to see the site of wooden barrel production firsthand.
[Image: 338 years of wooden barrel soy sauce]
## Wooden Barrel Fermentation: A Rare Method Accounting for Only 1% of Domestic Production
Currently, most soy sauce in Japan is produced using stainless steel tanks.
In contrast, wooden barrel fermentation is a highly rare method, accounting for only about 1% of total national production.
While wooden barrels can be used for over 150 years, their use continues to decline due to reasons such as:
- Being labor-intensive
- Low production efficiency
- Difficulty in maintenance
## The Crisis of Wooden Barrel Culture: Only a Few Craftsmen Remain
Even more serious is the decline in the number of craftsmen capable of manufacturing these wooden barrels.
Around 2010, there was only one barrel manufacturer left in the entire country, and even today, the number of active practitioners remains at the level of just a few individuals.
If this continues, there is a possibility that the wooden barrels themselves will become impossible to maintain.
### "Wooden Barrel Renewal" Conducted with a Master Cooper
In this initiative, we plan to remove the existing wooden barrels and introduce four new ones.
The work will be carried out over approximately 10 days by Mr. Yuji Kamishiba, a master cooper from Osaka.
Wooden barrels cannot be mass-produced by machines; they are assembled one by one through the skill of a craftsman.
### Cross-Industry Initiative: "The Wooden Barrel Craftsman Revival Project"
Shibanuma Soy Sauce is also participating in the Wooden Barrel Craftsman Revival Project. This project is an initiative where breweries and craftsmen of soy sauce, miso, and sake collaborate to build new barrels in Shodoshima every year.
Based on the philosophy of "not fighting over the 1%, but growing the 1% into 2%," the project aims to preserve the culture of wooden barrels.
Shibanuma Soy Sauce participates in and supports this project through regular orders for wooden barrels and participation in initiatives related to them.
## ■ Regarding Press Coverage and Filming
This work provides a valuable opportunity to see the actual assembly process of wooden barrels on-site. This work is usually conducted in private, and opportunities to cover the front lines of wooden barrel culture are limited.
We can accommodate the following for this initiative:
- On-site coverage (available throughout the period)
- Filming of the factory and storehouse
- Interviews with the craftsman and the representative
- Filming of the wooden barrel assembly process
*We will provide guidance upon scheduling.
### Implementation Overview
Period: Scheduled for approximately 10 days starting April 16, 2026
Location: Shibanuma Soy Sauce Brewing (Tsuchiura City, Ibaraki Prefecture)
Content: Wooden barrel replacement (renewal) work
Cooper: Yuji Kamishiba
Cooper Yuji Kamishiba is the representative of the long-established "Fujii Barrel Works" in Sakai, Osaka. In Sakai, barrel making flourished alongside the development of the sake brewing industry from the Edo period to the Taisho era, but today, very few craftsmen inherit those skills. While inheriting the traditional method of building wooden barrels using Yoshino cedar and bamboo hoops, Mr. Kamishiba travels across the country to repair and regenerate barrels. His work in protecting wooden barrels that have been used for over 100 years plays an important role in supporting Japan's fermentation culture.
[Image: 18th Generation Head, Hideatsu Shibanuma]
**Hideatsu Shibanuma**
Born in Ibaraki Prefecture in 1979. After graduating from the Department of Brewing Science, Faculty of Applied Bioscience at Tokyo University of Agriculture and working at a major food manufacturer, he joined the family business in 2009. He began full-scale overseas exports in 2012 and currently operates in 63 countries. Representative Director of Shibanuma Soy Sauce International Co., Ltd. In 2019, he received the Minister of Agriculture, Forestry and Fisheries Award (Commendation for Promising Businesses Engaging in Exports). 2025 Chairman of the Global Network Committee of the Japan Chamber of Commerce and Industry Youth Chamber.
**Representative Comment**
"Wooden barrels are not just containers.
They are entities that create flavor and support culture.
Even if it is inefficient, I will invest in what is necessary for the future."
### Company Overview
Company Name: Shibanuma Soy Sauce Brewing Co., Ltd.
Website: https://www.shibanuma.com/
Location: 374 Mushikake, Tsuchiura City, Ibaraki Prefecture
Founded: 1688
Representative: Hideatsu Shibanuma
Business Content: Soy sauce manufacturing and sales, overseas exports
This initiative is aimed at passing on the culture of "wooden barrel fermentation"—a method used for only 1% of domestic production—to the next generation.
Furthermore, this work is open for **press coverage and filming**, allowing you to see the site of wooden barrel production firsthand.
[Image: 338 years of wooden barrel soy sauce]
## Wooden Barrel Fermentation: A Rare Method Accounting for Only 1% of Domestic Production
Currently, most soy sauce in Japan is produced using stainless steel tanks.
In contrast, wooden barrel fermentation is a highly rare method, accounting for only about 1% of total national production.
While wooden barrels can be used for over 150 years, their use continues to decline due to reasons such as:
- Being labor-intensive
- Low production efficiency
- Difficulty in maintenance
## The Crisis of Wooden Barrel Culture: Only a Few Craftsmen Remain
Even more serious is the decline in the number of craftsmen capable of manufacturing these wooden barrels.
Around 2010, there was only one barrel manufacturer left in the entire country, and even today, the number of active practitioners remains at the level of just a few individuals.
If this continues, there is a possibility that the wooden barrels themselves will become impossible to maintain.
### "Wooden Barrel Renewal" Conducted with a Master Cooper
In this initiative, we plan to remove the existing wooden barrels and introduce four new ones.
The work will be carried out over approximately 10 days by Mr. Yuji Kamishiba, a master cooper from Osaka.
Wooden barrels cannot be mass-produced by machines; they are assembled one by one through the skill of a craftsman.
### Cross-Industry Initiative: "The Wooden Barrel Craftsman Revival Project"
Shibanuma Soy Sauce is also participating in the Wooden Barrel Craftsman Revival Project. This project is an initiative where breweries and craftsmen of soy sauce, miso, and sake collaborate to build new barrels in Shodoshima every year.
Based on the philosophy of "not fighting over the 1%, but growing the 1% into 2%," the project aims to preserve the culture of wooden barrels.
Shibanuma Soy Sauce participates in and supports this project through regular orders for wooden barrels and participation in initiatives related to them.
## ■ Regarding Press Coverage and Filming
This work provides a valuable opportunity to see the actual assembly process of wooden barrels on-site. This work is usually conducted in private, and opportunities to cover the front lines of wooden barrel culture are limited.
We can accommodate the following for this initiative:
- On-site coverage (available throughout the period)
- Filming of the factory and storehouse
- Interviews with the craftsman and the representative
- Filming of the wooden barrel assembly process
*We will provide guidance upon scheduling.
### Implementation Overview
Period: Scheduled for approximately 10 days starting April 16, 2026
Location: Shibanuma Soy Sauce Brewing (Tsuchiura City, Ibaraki Prefecture)
Content: Wooden barrel replacement (renewal) work
Cooper: Yuji Kamishiba
Cooper Yuji Kamishiba is the representative of the long-established "Fujii Barrel Works" in Sakai, Osaka. In Sakai, barrel making flourished alongside the development of the sake brewing industry from the Edo period to the Taisho era, but today, very few craftsmen inherit those skills. While inheriting the traditional method of building wooden barrels using Yoshino cedar and bamboo hoops, Mr. Kamishiba travels across the country to repair and regenerate barrels. His work in protecting wooden barrels that have been used for over 100 years plays an important role in supporting Japan's fermentation culture.
[Image: 18th Generation Head, Hideatsu Shibanuma]
**Hideatsu Shibanuma**
Born in Ibaraki Prefecture in 1979. After graduating from the Department of Brewing Science, Faculty of Applied Bioscience at Tokyo University of Agriculture and working at a major food manufacturer, he joined the family business in 2009. He began full-scale overseas exports in 2012 and currently operates in 63 countries. Representative Director of Shibanuma Soy Sauce International Co., Ltd. In 2019, he received the Minister of Agriculture, Forestry and Fisheries Award (Commendation for Promising Businesses Engaging in Exports). 2025 Chairman of the Global Network Committee of the Japan Chamber of Commerce and Industry Youth Chamber.
**Representative Comment**
"Wooden barrels are not just containers.
They are entities that create flavor and support culture.
Even if it is inefficient, I will invest in what is necessary for the future."
### Company Overview
Company Name: Shibanuma Soy Sauce Brewing Co., Ltd.
Website: https://www.shibanuma.com/
Location: 374 Mushikake, Tsuchiura City, Ibaraki Prefecture
Founded: 1688
Representative: Hideatsu Shibanuma
Business Content: Soy sauce manufacturing and sales, overseas exports