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With integrated production of flour milling and noodle making, wewill deliver noodles that are always delicious.
Kin Tobi Shiga's "Kin Tobi Men" noodles are manufactured under consistent control – fromthe selection of the raw-material wheat and milling of the flour, to the production of thenoodles. Our dried noodles and semi-raw noodles are produced using only freshly-milled,quality wheat flour, carefully milled in-house, with proven techniques and skills built up
over more than 60 years, and proprietary noodle making methods learned from hand-madeudon noodles, and they feature the sweet aroma and rich flavor unique to wheat.
"Kin Tobi Men", with its delicious taste and quality, has won awards for various products,
starting with the wining the Monde Selection Gold Award in 2010. With our accumulated
traditions and proven techniques, we will continue to deliver the safe and reliable, delicious
taste that never changes.

Noodle factory (Hamacho factory) Facility daily output capacity 7.2t
* Daily output: 1,200 cases/6kg
Acquired ISO9001 certification
Acquired HACCP certification

Safe and secure noodles production, with thorough quality control.
At our ISO9001 certified flour milling factory, we practice thorough quality control. We areconstantly making improvements, and make safe noodles production our number onepriority. Moreover, Kin Tobi Shiga Co., Ltd., is an HACCP (internationally recognized foodsafety management system) certified dried noodle factory.

D5%47>?"55"#*'&4<"#2<<Devoted to udon flour since our inception in 1917.
We continue to produce high-quality udon flour.
Even today, as we have shifted from stone hand milling at our inception to modern roll-type
milling, Kin Tobi Shiga is still particular about milling flour gently, slowly and carefully. By
suppressing damaged starch in this way, the natural fragrance of the wheat is not lost, and
it is possible to produce wheat flour that takes water slowly and is perfectly suited to handmade udon noodles.
Wheat quality varies from harvest to harvest; but Kin Tobi Shiga, with data accumulated
over around 100 years and careful craftsmanship, always reliably delivers the finest flour.
Having building trust with reliable quality, our flour continues to be the favorite of many
famous handmade udon stores, that have been using it for many years.

A flour mill factory specializing in udon flour, bringing out the taste
to the fullest
There are three main types of flour: strong, medium and weak. Kin Tobi Shiga, has set up
its factory diagram to mild only udon flour (medium). By specializing in this way, it ispossible to bring out the characteristics of wheat when it is turned into flour and the flavorof the ingredients, to their fullest.
Flour mill (Main factory) Facility daily output capacity 100t
* Daily output: 4,000 bags/25kg
Acquired ISO9001 certification

Management Philosophy!22:'+$'<%?2$)"#*'"#$272<$"#*'+'5"$$52'&B
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82<<+*2'67%?'$)2'J72<"02#$A new era called the Meiji began about 150 years ago and ended up wars and chaos. 75
years later, the failure in WWII led to the purge, dissolution of financial cliques, and thereformation of farmlands so the revival of the Japanese economy all began in the burning
fields. And now, another 75 years later, a major change called the Industrial Revolution isabout to take place. Experiencing the major changes in modern Japan, Kintobishiga knowsthat it’s not going to survive the Industrial Revolution simply by following the path of its
predecessors. To embark on a great voyage, we have to be curious like children, decisive,and capable to read the wind ahead. We’d love to learn from the classics and wittily step
forward in such a discontinuous times.

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August 1917

First president, Hachigoro Shiga , starts a rice shop and flour shopJanuary 1950

Shiga Seifun-jo Co. Ltd. established

January 1950

Flour products named "Kin Tobi brand "May 1953

Highest-quality noodle flour "Kamome" (25kg) goes on sale

December 1955

Renamed "Yaotomi no Ito" to "Kin Tobi Men"

December 1960

Jinichi Shiga becomes second president of the company

September 1966

Highest-quality dried noodles "Tokyu Kin Tobi Men" go on sale

September 1975

New Head Office premises built

April 1977

Nagoya office built

September

Hamacho noodle factory built

January 1988

Hiroshi Shiga becomes third president of the company

April 2000

Merged with sales company Kin Tobi Shokuhin, changed company name to "Kin Tobi Shiga Co.,
Ltd."
Completed construction of new noodle factory "Kaito"

May 2006

Acquire lSO9001 certification

December 2007

Jusuke Shiga becomes fourth president of the company

May 2008

Certified as an Aichi brand company

April 2010

Natsuaji no Udon wins the 2010 Monde Selection Gold Award

February 2012Started home-delivery water sales business

April

Kamaage Udon wins the 2012 Monde Selection Gold Award

March 2013

Hamacho factory acquires HACCP certification

April

Kokusan Kishimen wins the 2013 Monde Selection Gold AwardMayNoodle flour made from 100% Aichi grown wheat "Kin Tobi Kinuakari" (25kg) goes on sale

September

Kin Tobi Kokusan Miso Nikomi Udon goes on sale

April 2014

Gamagori Mikan Noodles (kishimen, udon, hiyamuki) goes on sale

JulyAichi produced wheat "Kin Tobi Kinuakari Udon" goes on sale

September

Gamagori Udon for 2, 4 goes on sale

Kin Tobi Kokusan Curry Nikomi Udon goes on sale
March 2015

Aichi produced wheat "Kin Tobi Kinuagari Somen" goes on sale
Aichi produced wheat "Kin Tobi Kinuagari Reimen" goes on sale

April

Kinuakari Udon wins the 2015 Monde Selection Gold Award

October

Aichi produced wheat "Kin Tobi Nagoya Kishimen" goes on saleFebruary 2016

Commercial-use Kin Tobi tempura flour 10kg goes on sale

April

Gamagori Udon for 4 wins the 2016 Monde Selection Gold Award

AugustGamagori Udon for 4 wins the 2016 Aichi Food Product Contest Award for ExcellenceDecember

Gamagori Udon for 2 wins the Grand Prize, Aichi Governor's Award in the Aichi-Nagoya Food andSweet Souvenir Contest - Judged by 100 Foreigners

August 2017

100th anniversary of foundation
Toyohashi factory establishment

September 2018

White soy sauce kishimen nationwide release

The Kinuakari ramen noodle Sale

Official home page renewal

Hamacho plant received Aichi prefectural governor award at Aichi prefecture food sanitation
meetingJanuary 2019

Aichi Kinu Akari wheat products are certified as “Triple circle food” in 2019

OctoberAwarded the “Ministry of Agriculture, Forestry and Fisheries Food Industry Bureau Award” in theaward presentation for beneficial activities such as local production for local consumption in2019.

November

In commemoration of the 5th anniversary of the release of Gamagori Udon, launched two
products of “Vongole Bianco Flavor”.

February2021

Launched “Shredded Chilled Udon”, a functional food,%?:+#B'L3273"2=Company Name

Kintobi Shiga Co., Ltd.

Line of business

Manufacture and sales of wheat flour and dried noodles;
home-delivery water sales

Started1917

Established

January 30, 1950

Capital47.92 million yen

RepresentativePresident, Jusuke Shiga

Main BanksMUFJ Bank, Gamagori Shinkin Bank

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Our founder, Hachigoro Shiga, was born in Nishi-ku, Nagoya City, in 1893. In 1917, hemoved to Gamagori with his wife and children and started a flour milling and noodle making
business. Gamagori looks out on Mikawa Bay, and you can often see flocks of kites (Tobi)
that fly on the sea breeze. Hachigoro dreams for his business were by sight of the birds
soaring high in the sky and he decided on the "Tobi mark" for his flour. Further inspired bythe "Kin no Shachihoko", pride of his hometown of Nagoya, and the history of the Emperor
Jinmu's "Kin Tobi", he named his highest quality flour "Kin Tobi" and put it on the market.
In particular, Hachigoro's dried noodles, which were highly praised for their excellent flavor,
came to be known as "Kin Tobi Men", and even today as we celebrate the 100th
anniversary of our founding, they continue to be loved by many of our customers.

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Nature rich tourist city "Gamagori" is surrounded by green mountains and the tranquil seaof Mikawa Bay. There are four hot springs in the city, each with a different atmosphere, andarea has been visited as a resort by many people since ancient times. The scenic views of
the sea and mountains are reminiscent of Kamakura, and the calm and quiet sea is like theSeto Inland Sea.
Aichi prefecture has long periods of sunshine, suitable for cultivating wheat, and it ranks
fifth in Japan for production volume.