23. Three-year aged soy sauce 100ml

Pursuing "taste" over productivity

Morita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, "Once I tried this soy sauce, I couldn't use any other," or "I can use this soy sauce with confidence," and once you've tried it, you won't be able to cheat on it with other soy sauces.

The amount of salt water used for preparation (drawn water) is less than that of other breweries. For regular dark soy sauce, the standard amount of "11 to 13 water" means that 1.1 to 1.3 times the volume of the raw material is used, but Morita Shoyu uses "10 water." Less drawn water means a more concentrated soy sauce, but the amount of finished soy sauce is less.

"The yield will be smaller, but I think it will be tastier," says Morita. It would be a different choice if he was thinking about profit, but he always talks about it with a smile.

Re-brewed soy sauce aged for three years in a wooden barrel for a lingering taste

At the store, we are often asked, "What is the best soy sauce?" and since what is considered delicious varies from person to person, it is difficult to answer, but if the question is, "Which one do you recommend?", we can confidently recommend this three-year aged soy sauce. Not only does it have the rich umami and deep flavor that you would expect from a re-brewed soy sauce, but it also has a refreshing taste that is not too strong and a mellow aftertaste that is exceptional.

If you pour it directly over firm tofu, lean sashimi, or fried foods, the subtle umami flavor of the soy sauce will bring out the best in the ingredients, and if you use it in cooking, such as in soba soup, the rich umami flavor will add depth to the dish.

First, pour it directly onto the tofu.

If you want to try three-year aged soy sauce, we recommend trying it the simplest way first. If you pour the second aged soy sauce over firm firm tofu, which has the aroma and flavor of soy beans and a firm texture like the kind you'd find at a tofu shop, you'll get a good balance of the umami of the tofu and the umami of the soy sauce. If you use three-year aged soy sauce, you can enjoy a mellow unity of flavors, with the richness of the soy sauce after the umami of the tofu.

Homemade soba soup with an authentic taste

If you love cooking, you should definitely try our soba broth. Soba broth is made to be thicker than somen broth, so it has a sweet and spicy flavor that goes well with the dashi stock. If you blend the re-brewed and koikuchi soy sauce for the kaeshi, the richness of the re-brewed soy sauce and the refreshing taste of the koikuchi soy sauce work together to create a wonderful balance of aroma, umami, and depth. If you combine the deep richness of the three-year aged soy sauce with the refreshing taste of Morita Soy Sauce's whole soybean raw soy sauce koikuchi, you will end up with an authentic and refined taste like the kind you would get at a soba restaurant.