Three bottles with the organic JAS mark

Three bottles with the organic JAS mark

In order to be labeled with the domestic organic JAS mark, both the ingredients and the manufacturing plant must be certified as organic JAS, and the production volume is not large. The reality is that there are very few small-scale soy sauce breweries that are certified as organic JAS. This is a set of three bottles made by breweries in Gunma, Kagawa, and Hyogo.

Shokunin Shoyu No.

Organic Japanese soy sauce brewed in wooden barrels / Adachi Brewery (Hyogo Prefecture)

This soy sauce is made with extremely rare domestic organic whole soybeans from Hyogo Prefecture. There are several types of soybeans used in soy sauce, but the overwhelming majority (82%) use defatted soybeans, while only 18% use whole soybeans. Of these, domestic whole soybeans account for 2.4%, and only 0.46% are domestic organic whole soybeans. This soy sauce is made with these rare domestic organic whole soybeans, organic wheat, Ako sea salt, and underground water from the clear Sugihara River in Kita-Harima, and is carefully aged for one to one and a half years in wooden barrels made from Yoshino cedar.

It has a deep flavor, yet is mellow and aromatic. It has a strong flavor with a mellow taste, and a clear reddish-brown color that is said to be a sign of delicious soy sauce. It can be used as a drizzle, and the aroma improves even more when cooked in cooking, so it is also recommended for simmered vegetables and meat. They are committed to brewing everything in huge wooden barrels that are 4 meters high, and are boldly taking on new challenges overseas.

"Japanese organic soy sauce brewed in wooden barrels" single item page

Organic soy sauce / Yamahisa (Kagawa Prefecture)

Yamahisa is a pioneer in producing organic JAS certified soy sauce. We were given the opportunity to observe the soybean steaming process, where soybeans delivered from the Kanazawa region of Ishikawa Prefecture were being steamed. Stepping into Yamahisa's storehouse, we were greeted by the sight of barrels densely packed together, neatly lined up all the way to the other side of the deep storehouse. There were 150 barrels in total. It was a truly impressive sight.

This soy sauce also uses domestically grown organic soybeans and wheat. The same goes for the salt, which is only sun-dried using the sun-dried salt production method. The oily whole soybeans give the soy sauce a strong reddish color, while the sun-dried salt adds a subtle sweetness, creating the Yamahisa flavor. This is a slightly dry, dark soy sauce with a strong brewery aroma and a strong bean flavor. Perfect for those who are particular about ingredients.

"Organic soy sauce" single item page

Nihonichi Soy Sauce, Two-Stage Brewing / Oka Naosaburo Shoten (Gunma Prefecture)

Oka Naosaburo Shoten's pride and joy is this soy sauce, made with organically grown soybeans and wheat from Hokkaido, aged in wooden barrels. Made with domestically grown organic whole soybeans and wheat, this first-pressed, namaage soy sauce is fermented and aged, then koji koji is added again, and the soy sauce is fermented and aged for two years. You'll enjoy the luxurious umami and rich flavor that comes from using twice the usual amount of ingredients and aging over time.

Nihonichi Soy Sauce, a particularly rich, two-stage brewed soy sauce, pairs perfectly with meat. Perfect for beef bowls, pork bowls, and chicken bowls. For simmered dishes, simply add a small amount of Nihonichi Soy Sauce at the end to enhance the umami. Allow the flavor to soak in thoroughly, and enjoy the harmony of the umami of the meat and soy sauce.

"Nihonichi Soy Sauce Two-Stage Preparation" single product page

A catalogue of Shokunin Soy Sauce is included.

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