Nitto Brewing Corporation is located in Matsue Town, Hekinan City, Aichi Prefecture, which is where “Asuke's Springs water” can be found. The whole area is surrounded by the rich nature of Oku Mikawa and Otaga.
In the early Taisho period, the first generation owner, Suekichi Kamiya, started producing white soy sauce and other sauces at the current location. He named his company Ryoguchiya Shouten. Later, in 1954, they changed the name to Nitto Brewing corporation. The second generation owner, Yoshiro Ninagawa, reconsidered the white soy sauce's brewing method and started to make his sauces with specific ingredients and brewing methods. These are the same types of ingredients and methods that are used to brew the current white soy sauce.
The sauce that they make is called Mikawa Shiro Tamari and was officially launched in 1993. Since then, improvements have continued and in 1999 the sales of Mikawa Shiro Tamari Brewed in Asuke officially started. From 1991 to 1994, they received the Director's General of Food Agency Prize for four consecutive years. Between 1996 and 2005, their white soy sauce was awarded the same prize 4 more times.