Five bottles from Eastern Japan, focusing on dark soy sauce

Five bottles from Eastern Japan, focusing on dark soy sauce

Shokunin Shoyu No.

Organic Japanese dark soy sauce brewed in a wooden barrel

Oka Naosaburo Shoten's dark soy sauce is made from organically grown soybeans and wheat in Hokkaido and is aged in wooden barrels. It is relatively dark among dark soy sauces, so it is recommended to add it quickly to simmered or stir-fried dishes.

Rich, super special soy sauce goes well with sashimi

This specially selected soy sauce is brewed in a traditional wooden barrel, with an emphasis on umami. It has a strong flavor base, but is not too strong. It is a versatile soy sauce that can be used with both red and white meat, as well as steak and pork cutlets.

Soy sauce that lets you experience the profound depths of fermentation

Many people who encounter this soy sauce are fascinated by the world of soy sauce. It is made by adding soy sauce koji to the moromi fermented for a year, and then adding rice koji. It is rich and fragrant, and you can feel the depth of fermentation. Try it first as a dipping sauce and then as a pouring soy sauce.

It's the same as it was in the past, so we can't make many.

Natural fermentation using domestically grown soybeans in wooden barrels. This has been the norm for Sakae Soy Sauce for 200 years. The microorganisms in the brewery create a subtle fruity aroma. It can be used on both meat and vegetables.

We stick to using ingredients from Iwate

Although the brewery was washed away in the Great East Japan Earthquake, the factory was relocated and shipments of home-brewed soy sauce resumed in 2013. They continue to make soy sauce from locally grown soybeans. Use it on grilled rice balls and grilled corn for a fragrant taste.