| 1662 | Ihei Arimasa Miyasaka,twelfth head of the Miyasaka family, starts a brewery at Kamisuwa, Nagano. |
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| 1916 | Production of miso and soy sauce begins. | |||||||
| 1933 | Sole trading status revised and Miyasaka Brewery Co., Ltd. established. | |||||||
| 1952 | Method of fortifying vitamin content of Shinshu-ichi Miso invented. | |||||||
| 1973 | Begin manufacturing large range of freeze-dried products. | |||||||
| 1991 | Los Angeles office established. | |||||||
| 2001 | Organic JAS certification acquired. | |||||||
| 2002 | ISO9001:2000 certification acquired at Kofu factory. | |||||||
| 2005 | China-joint company established. | |||||||
| 2007 | Separated Miyasaka Brewery into alcoholic beverage and food product business corporation. | |||||||
| 2008 | ISO22000:2005 certification acquired at Higashikurume factory. |
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MIYASAKA BREWERY CO., LTD.
Gentle on people, gentle on the environment.Good quality, health and the safety are Miyasaka's business.
Gentle on people, gentle on the environment.Good quality, health and the safety are Miyasaka's business.
Copyright (c) 2006 MIYASAKA BREWERY CO., LTD. All rights reserved.