With manufacturing plants in Walworth, Wisconsin and Folsom, California, the Jefferson facility will produce a range of Kikkoman products, including soy sauce, teriyaki sauce and non-soy sauce-related seasonings for retail, foodservice and food manufacturing customers. The 240,000-sq.-ft. building features a flexible manufacturing layout capable of handling multiple products, viscosities and packaging formats including glass, BPA-free plastic, industrial and bulk sizing. 

Located within Jefferson's planned Food & Beverage Innovation Campus, the facility also incorporates advanced digital manufacturing tools that enable paperless operations, real-time data visualization and enhanced traceability. These measures support KFI's commitment to reduce CO2 emissions by more than 50%, reduce water consumption per unit by more than 30%, and achieve a 100% recycling rate by 2030 as part of the company's long term environmental strategy.

"For over 350 years, we have earned the trust and loyalty of consumers through our sauces and seasonings, fueling our growth in North America," says Yuzaburo Mogi, director chairman of the board and honorary CEO, KFI. "Our partnership with Wisconsin has long been central to our success, and Jefferson is the natural next chapter. This facility gives us proximity to key agricultural suppliers, access to high-quality water our brewing process demands, and a workforce rooted in the same values that have guided Kikkoman for generations. As global culinary influences continue to shape what people want on their tables, this facility also strengthens our ability to meet that evolving demand by bringing the depth and authenticity of international flavors to more people, faster."

The Jefferson facility represents an investment of approximately $560 million over 10 years. With the addition of this new manufacturing plant and in conjuncture with the Walworth facilities, KFI brings more than 80 jobs in southeastern Wisconsin. In support of the project, the Wisconsin Economic Development Corporation has committed up to $15.5 million in performance-based tax credits to fuel job creation and capital investment benchmarks. KFI is also working with regional workforce development and technical education partners to support hiring and training for advanced food manufacturing careers.

Kikkoman's soy sauce business in North America has continued to grow at an average annual rate of more than 6% over the past decade. In the U.S., the company has held the leading share of the soy sauce market for more than a decade, and the Jefferson facility supports KFI's broader strategy to expand production capacity and sustain that growth. 

To celebrate the grand opening, KFI hosted a ribbon-cutting ceremony, cultural performances including traditional taiko drumming, a performance by the Jefferson High School Show Choir, and a live shodo calligraphy demonstration honoring Japanese heritage and cultural exchange. Wisconsin Governor Tony Evers attended the event, alongside Community Boarder Chair Steve Nass, Jefferson Mayor Dale Oppermann, Wisconsin Economic Development Corporation (WEDC) CEO John Miller and COO Sam Rikkers, along with additional state and local officials.