14. Three-year aged 100ml

Cooked with hot water instead of steam

Located close to the ruins of Kugeta Castle in Chikusei City, Ibaraki Prefecture, the brewery was founded by the founder, Genta Hosaka, in 1873. To this day, the brewery is run by the sixth generation owner, Masataka Hosaka, and has been dedicated to producing soy sauce ever since.

The final step in the soy sauce manufacturing process is called "pasteurization." This is an important process in which heat is applied to the pressed raw soy sauce to stop the microbial fermentation and adjust the taste and aroma. Generally, this is done by passing high-temperature steam through the soy sauce for a short period of time.

However, Joho soy sauce is pasteurized using hot water. Instead of directly applying heat like melting chocolate in a water bath, the temperature is raised indirectly by floating a tank of soy sauce in water in a stainless steel double boiler and heating the water.

Can be used for a wide range of purposes, from dipping sauces to cooking

Aged for three years using soybeans and wheat from Ibaraki Prefecture. Among the re-brewed soy sauces, this is a refreshing and light type that has a rich, strong flavor but is not too salty on the tongue. It can be used for a wide range of purposes, from dipping to cooking. It will bring out the flavor of the ingredients even more when poured over tuna sashimi, firm tofu, or fried or meat dishes instead of sauce.

For those who like alcohol, this is a simple cheese snack. Mix diced cream cheese with bonito flakes and top with a light three-year aging sauce to create a delicious snack in no time.

The aroma of soy sauce is the key

Japanese-style fried rice made with lettuce. Fried rice can be made quickly and eaten quickly, so it's a staple for many people on weekend lunches. The key is the Japanese ingredients of chikuwa and shirasu, the freshness of lettuce, and the aroma of soy sauce. I like to add a splash of soy sauce to finish it off, and I also like to add more as I eat.