20 wooden barrels of soy sauce

Enjoying wooden barrel soy sauce 20 bottles

It is thought that soy sauce brewed in wooden barrels accounts for less than 1% of the total amount of soy sauce in circulation, but there are still many good brewers and wooden barrels remaining throughout Japan. Wooden barrel soy sauce has the diversity unique to each brewery and seems to be full of charm.

Shokunin Shoyu No.

A young brewer takes on the challenge of using new barrels

The number of barrel makers making large barrels is decreasing, and we are on the verge of losing the wooden barrel culture, but now wooden barrels are attracting attention. Young brewers in particular are fascinated by wooden barrels, and new barrels are being made all over the country, with an increasing number of breweries resuming barrel brewing.

The ecosystem unique to that brewery

The microorganisms that live there create an ecosystem that is unique to that brewery. When they are brought to a research institute, they are often new species of microorganisms. The accumulation of over 100 years of history. This is the reason for the taste that can only be produced by that brewery.

Soy sauce included in this set.

The only ingredients are wheat, salt, and shochu.

The ingredients are only wheat, salt, and shochu. As a result of pursuing the taste and flavor of white soy sauce, soybeans were removed and the amount of preparation water was reduced by half. Since it does not use soybeans, it cannot be defined as soy sauce and is described as a wheat brewed seasoning.

Standard wooden barrel-brewed white soy sauce

A manufacturer specializing in white soy sauce with over 200 years of history. This soy sauce is easy to use in cooking because it brings out the flavor of the ingredients without adding color. It goes well with clear soups, rice dishes, and olive oil, so it can also be used for pasta.

Raw type that has not been pasteurized

This light soy sauce is made from domestically produced soybeans and wheat in a wooden barrel. It is also a raw type that has not been pasteurized. The saltiness comes later, so it feels a little gentle. The balance of saltiness and umami is excellent!

Also great as a dipping sauce with a strong flavor

This is a unique product made by Katagami, a self-proclaimed "foodie." It pursues the strength of umami to the limit while maintaining the balance of the color and aroma of light soy sauce. It looks strong. It can also be used as a soy sauce for pouring.

Light soy sauce that can be used like dark soy sauce

Matured in a wooden barrel for about a year. Its color is light, but it has a unique aroma and subtle sweetness that comes from brewing in a wooden barrel. It can be used in cooking, or poured over ingredients to add flavor.

A sweet sake from Yamaguchi Prefecture that is neither too strong nor too sweet.

They make soy sauce with a strong connection to the local community and a motto of honesty. This sweet soy sauce is made from wheat grown in Yamaguchi Prefecture and aged in cedar barrels for a year and a half, making it a favorite among locals. The proprietress recommends using it to flavor croquette fillings.

A sweet sake from Yamaguchi Prefecture that is neither too strong nor too sweet.

Starting with the making of koji, the soy sauce is brewed naturally in wooden barrels for about one to one and a half years. It has the sweetness and umami that is unique to the San'in region. It is also characterized by the fact that the taste and aroma may vary because it is left to nature.

Domestically produced organic JAS certified soy sauce brewed in a barrel

The sake is brewed in a huge wooden barrel that is 4 meters high. The brewery insists on brewing all of its sake in wooden barrels and is boldly taking on new challenges overseas. It is made with domestic organic soybeans and organic wheat, making it a versatile product.

A versatile type recommended for beginners

This all-purpose soy sauce is made from domestically produced soybeans and is recommended as an introductory product. The fact that it is well-aged means that it leaves no salty taste on the tongue. It is easy to use and can be used for everything from pouring soy sauce to cooking.

A drop of the young craftsman's effort

"I want to make soy sauce from scratch with my own hands," is what I have always wanted, and now my dream has finally come true. All the ingredients, soybeans, wheat, and salt, are produced in Itoshima City, Fukuoka Prefecture. The taste is highly praised by fellow soy sauce makers.

Genuine handmade soy sauce

Making koji using a koji lid and stirring with a paddle. The soy sauce, which is naturally brewed in a wooden barrel by a young couple from Tenei Village in Fukushima Prefecture, has a fragrant and gentle flavor. We recommend trying it by pouring it directly over rice.

With the idea that "every day is wonderful"

This soy sauce is brewed in wooden barrels for the first time in about 50 years. The product name comes from a Zen phrase meaning "Every day is wonderful."

Sweet Kyushu soy sauce brewed in wooden barrels

The soybeans and wheat are produced in Kyushu, and the soy sauce is naturally brewed for over a year in 20 koku wooden barrels in a natural storehouse. The sweetness that is characteristic of Kyushu soy sauce is lightly seasoned with sugar, so it can be used like regular dark soy sauce.

Raw soy sauce brewed in a wooden barrel and without pasteurization

This is a pure, unpasteurized soy sauce that has not been seasoned or pasteurized. It has a clean taste and is fermented and aged in wooden barrels in a storehouse that has been in use since the Edo period.

Recommended as an introduction to re-brewed soy sauce

Osakikamijima in Hiroshima Prefecture can only be reached by ferry. This is a rare brewery where all the soy sauce is brewed in wooden barrels. It is aged for three years, but the soy sauce has no particular flavor and is easy to use, so it can be used as a sauce for sashimi, pork cutlets, and fries.

This is the classic re-brewing method!

After aging for about two years, the soy sauce is returned to the barrel and brewed again for another two years. This soy sauce has a deep richness and mellowness that is the ultimate. It can be used on vanilla ice cream, sashimi, or meat as a wasabi soy sauce.

Creating food that is safe to eat

It is matured for three years in the cold season in the Okuizumo region. Morita's theme is to make soy sauce that is safe for consumption by everyone from children to adults. He is also particular about the ingredients he uses. He uses it to finish stir-fries, adding richness and umami.

There are many passionate fans of the rich taste

The ingredients of this soy sauce are soybeans and salt only. It is popular overseas, including in Europe, as a gluten-free soy sauce. Well-used wooden barrels and stones stand at the brewery where the soy sauce is made with great dedication.

The liquor made from soybean miso brewed for three years

The only ingredients are soybeans and salt. The miso is made by squeezing miso that has been aged in a large barrel for three years. You will first taste the saltiness, followed by a lingering umami flavor. When grilled, it has a glossy shine, and when poured over, it spreads a rich flavor.

Not only is it rich, but it also has a beautiful taste.

It has a rich reddish brown color and a beautiful appearance. The ingredients are only soybeans and salt, and the umami flavor is highly concentrated. When you put it in your mouth, you will be able to enjoy the deep richness while also feeling the sweetness. From sashimi to cooking.

A catalogue of Shokunin Soy Sauce is included.

This is a booklet (A5 size, 20 pages) that contains not only product information, but also explanations of the different types of soy sauce and recommended ways to use them. It will be included with the product, so please take a look and try using different soy sauces accordingly.