| 1662 |
Ihei Arimasa Miyasaka,twelfth head of the Miyasaka family, starts a brewery at Kamisuwa, Nagano. |
| 1916 |
Production of miso and soy sauce begins at Marutaka factory. |
| 1933 |
Sole trading status revised and Miyasaka Brewery Co., Ltd. established. |
| 1952 |
Method of fortifying vitamin content into Shinshu-ichi Miso invented. |
| 1973 |
Begin manufacturing large range of freeze-dried products at Higashikurume factory. |
| 1991 |
Los Angeles office established. |
| 2001 |
Organic JAS certification acquired. |
| 2002 |
ISO9001:2000 certification acquired at Kofu factory. |
| 2005 |
China-joint company established for Miso production. |
| 2007 |
Separated Miyasaka Brewery into alcoholic beverage and food product business corporation. |
| 2008 |
ISO22000:2005 certification acquired at Higashikurume factory for Freege dried (FD) products. |
