11. Raw soy sauce 100ml

The famous sacred water of Hayachine is used in the preparation

This raw soy sauce is made using the finest ingredients grown in the nature of Iwate Prefecture, such as whole Nanbu Shirome soybeans and Nanbu wheat from Iwate Prefecture, and very carefully selected water. The water is the "Hayachine sacred water," an underground water that is created by melting snow from the foot of Mt. Hayachine, one of Iwate Prefecture's highest peaks, permeating the mountainside over many years and filtering. It has a mellow taste and is full of minerals, especially magnesium, as it is pumped up from 150 meters underground.

Furthermore, by adding rice koji produced in Iwate Prefecture, it has a full-bodied taste with a strong umami flavor and a natural sweetness of rice in the soy sauce. It has received the "Iwate Prefecture Hometown Certification," which is given to quality products made in the prefecture using local ingredients.

Matured in wooden barrels that have been passed down since the Meiji era

The soy sauce brewery is lined with traditional wooden barrels, and the soy sauce is aged in the natural temperatures of spring, summer, autumn, and winter. During the fermentation period, the ingredients are stirred together, and although in recent years the most common method is to use machines to pump air into the soy sauce, Sasanaga Brewery continues to do this by hand using a paddle.

Because the barrels are so large, each stirring takes well over an hour, which is extremely hard work, but they continue to do it by hand because it allows them to communicate with the mash slowly and promote fermentation.

For boiled fish

We recommend using raw soy sauce when stewing white fish, whose plump flesh is plump and shiny, making it appetizing. The rich broth with a strong umami flavor and a hint of rice sweetness soaks into the fatty white fish, making the fluffy, soft flesh melt in your mouth. If you use mirin, which is so flavorful you can drink it as is, it will have a clean, refined sweetness even without sugar, but if you like it sweeter, you can add sugar.

Add natural sweetness to soups

Raw soy sauce is not too dark in color and has a strong flavor, making it easy to use in soups and broths. The natural sweetness of the rice gives the whole dish a mellow and gentle flavor. Please try it with a kenchinjiru soup with lots of ingredients!