Founded in the 1930s in Yame, Fukuoka, Kanegae began as a food wholesaler before focusing on rice. Today it polishes and stores rice from farmers across Kyushu, including Koshihikari grown in the volcanic soil of Mount Aso.

Founded over a century ago in Iizuka City, Fukuoka, Kaneyoshi brews shoyu with chemical-free Kyushu soybeans and wheat. The brewery is known for reviving "kioke," traditional wooden barrel brewing.

Founded in the 1700s in Ujitawara, Kyoto, the birthplace of Japanese green tea. Kobataen is led by 12th-generation owner Hyo Morita, a certified tea appraiser and instructor.

Founded in 1827 in Uki, Kumamoto, Matsuai is a seventh-generation shoyu and miso brewery. They brew with whole, chemical-free soybeans and press shoyu by hand.

Founded in 2002 on the remote island of Tsushima, Nagasaki, Oishi Farm is run by second-generation owner Yujiro Oishi. The farm grows only Benifuki tea, which Oishi-san makes into nationally acclaimed Japanese black tea.

Founded in 1939 in Yamaga City, Kumamoto, Oyama Seicha is a fourth-generation family tea company now led by Natsuki Oyama. The family grows its teas without chemicals in misty highlands and offers each tea plant variety on its own.

Founded in 1948 in Honyama, Shizuoka, Satoen is now led by its third-generation president. Honyama is known as the birthplace of Shizuoka tea, with 800 years of tea-making history.