01. Wooden barrel-brewed domestic organic soy sauce 100ml

Domestically produced organic JAS certified soy sauce brewed in a barrel

Made with organic soybeans and wheat from Hyogo Prefecture, sea salt from Ako, and underground water from the pure Sugihara River. It has a deep flavor, yet is mellow and has a great aroma.

Ingredients: Organic soybeans (domestic), organic wheat (domestic), salt

Shokunin Shoyu No. 1

A brewery that is committed to brewing all sake in wooden barrels

All of Adachi Brewery's soy sauce is brewed in wooden barrels. Adachi believes that "maturing in wooden barrels is the best way for the microorganisms that create the brewery's unique flavor to produce a deep, mellow soy sauce." Many manufacturers use FRP tanks (reinforced plastic) for cost and ease of use, but Adachi Brewery has decided to brew all of its soy sauce in wooden barrels.

The FRP tanks that had been used previously were discarded, and new barrels measuring approximately 2m in height and 30 koku (approximately 5,400 liters) were installed in March 2009. Furthermore, in the spring of 2012, a new factory was completed, and seven large barrels measuring 4m in height, 3m in diameter, and 120 koku (approximately 20,000 liters), some of the largest in Japan, were delivered next to the 43 30 koku barrels that had been in use for decades.

Through these challenges, all of the soy sauce we brew is made from whole soybeans brewed in wooden barrels, and more than half of it is made from organic ingredients. We now meet the organic standards of Europe and other countries, and we export our soy sauce.

Made with very rare domestically produced organic whole soybeans

There are several types of soybeans used in soy sauce, but 82% of soy sauce uses defatted soybeans, while 18% uses whole soybeans. Of these, 2.4% are domestically grown whole soybeans, and only 0.46% are domestically grown organic whole soybeans. The soy sauce is made using rare domestically grown organic whole soybeans, organic wheat, Ako sea salt, and underground water from the clear Sugihara River in Kita-Harima, and is aged for one to one and a half years in wooden barrels made from Yoshino cedar.

It has a strong flavor with a mellow taste, a strong aroma, and a clear reddish brown color that is said to be the proof 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 boiled vegetables and meat.

Simmered pumpkin with a mild sweetness

When you think of "mother's cooking," you think of boiled pumpkin... I'm one of those people, and in my house we had a slightly moist boiled pumpkin. When you make it with a small, domestic organic pumpkin, it tastes exactly like that, with a slightly strong soy sauce flavor and a hint of sugar sweetness, bringing out the sweetness of the pumpkin itself.

Mix with mayonnaise and serve on vegetables

Dip chilled tomatoes into this quick-to-make soy sauce mayonnaise. The gentle, mellow flavor and richness of this small, domestically produced organic soy sauce reduces the sourness of the tomatoes and brings out their sweetness. Try dipping other foods besides tomatoes, such as broccoli and asparagus, to experience a rich flavor that you can't get with mayonnaise alone. Recommended for those who don't like the smell of greens.