Started by a woman in a time when women didn't start companies. Governed for nineteen generations, not by a corporate policy, but by a family philosophy. Brewed naturally by master craftsmen the same way today as it has been for almost four hundred years. Passing on old traditions while making new ones, takes time.

Yuzaburo Mogi, Honorary CEO and Chairman of the Board, received his Bachelor of Arts from Keio University in 1958 and then earned his MBA from Columbia University in 1961. In 1958 he started his career at Kikkoman Corporation—a company...

Currently the Administrative Supervisor at the plant in Walworth, Belinda handles all HR responsibilities at the production facility. She started 16 years ago in the warehouse, but when the opportunity came to move into HR, Kikkoman put her...

Formerly a dairy farmer, Art was one of the first eight American employees at the plant in Walworth when it opened its doors on February 5, 1973. During his time there, he made lasting friendships with his Japanese coworkers, having them over...

A respected fermentation expert at the Kikkoman factory in Noda, Japan, Hikotaka Hashimoto was assigned to work at the Walworth factory in 1977. For five years, he and his wife, Kimiko, lived in Walworth, where they raised their two young children...

Chairman of the GK Design Group, Kenji is responsible for designing the iconic five-ounce dispenser bottle. Inspired by his mother, who struggled to pour large cans of Kikkoman soy sauce, Kenji developed the water drop design and dripless spout...

Lucy attended Oxford University before winning a Fulbright scholarship to the Graduate Film Program at NYU. Her five documentaries have earned more than fifty awards, including two Academy AwardTM nominations.

Now retired, Bill was the original Walworth Plant Manager. Coming to work at the plant in 1974, he immediately noticed Kikkoman's deep respect for its workforce. Bill remained at the Walworth plant for 30 years and currently serves...

Kikkoman Product Development Taster Miho Imamura cannot imagine a meal without soy sauce. To Miho, it is the perfect base for any dish. Even though she has soy sauce almost every day at work, she never grows tired of it.

When Yuzaburo Mogi walked into Mick Neshek's law office and asked him to represent Kikkoman, it didn't take them long to become fast friends. Not only did Mick help Kikkoman open the factory in Walworth, he became an integral...

Part of the first group of Japanese that came to America to open the plant in Walworth, Harumi was responsible for building a fully automated production line. He stayed there for four years and formed a lifelong friendship with Art...

Originally built to brew soy sauce exclusively for the Japanese Imperial Family, the Goyoguru factory in Japan is now open to the public. There, tour guide Shuji Funabashi explains the intricate process that was used centuries ago to naturally...

Diane McKoy and Susan Groth still live in the same town where they grew up. Before they met the Japanese women whose husbands worked at the plant, they had little exposure to other cultures. What started as an invitation...

Historian Tadao Hirayama worked for Kikkoman for ten years and was tasked with uncovering and documenting the company's rich and complex heritage.

A lab technician at the Noda factory in Japan, Masashi Fukasaku believes that great soy sauce is like a child—it cannot be good without proper attention and care.

When selecting the site for Kikkoman's first manufacturing facility in the United States, Yuzaburo Mogi and his father chose Walworth not only for its rich farmland, but also for its welcoming residents and loyal, diligent workforce.