Yagisawa Shoten was established in Rikuzentakata in 1807. It is known as a soy sauce brewery, with its history ranging for more than two centuries. In addition to its production of soy sauce using traditional techniques for fermentation and maturation, it has also managed its own farm before the tsunami. The 2011 tsunami washed away all of the company’s breweries and factories. However, upon the miraculous discovery of its “moromi” (fermentation broth), Yagisawa Shoten succeeded in resuming its soy sauce brewage, producing its first soy sauce in autumn 2014. Thanks to the moromi, it was able to replicate the exact same taste as before the disaster. Yagisawa Shoten also manufactures other products such as dressing, sauce, sweets and processed food.