Ishimago Honten is a family-run artisanal workshop from Akita Prefecture, founded in 1855, specializing in the production of miso paste and soy sauce using traditional fermentation methods. Their production relies on locally sourced ingredients - soybeans, rice, and wheat grown in Akita, along with sea salt from Okinawa - and takes place in old wooden barrels housed in historic storehouses registered as cultural heritage sites of Japan.