52. Handmade soy sauce, two-stage brewing, aged for three years, 100ml

Delicious soy sauce that can be enjoyed in any household

If you were asked who is the soy sauce maker who loves soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, the proprietress, Yasushi, and Tetsuya love soy sauce so much that they can't stop talking about it. This family is truly warm and you can feel their love for soy sauce making.

When the company president, Yoshihiro, had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and knew it was the aroma of our soy sauce. In this household it was simmered dishes, in that household it was boiled fish. "There are as many flavors as there are households. That's why it's good to have soy sauce that anyone can enjoy using." The flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of the food, and it feels like he is overflowing with love for soy sauce.

Recommended as an introduction to re-brewed soy sauce

All the ingredients, soybeans, wheat, and salt, are domestically produced. This is a three-year-aged re-brewed soy sauce that is made by adding koji to two-year-aged dark soy sauce and then aging it for another year. It is rich, soft, and has no peculiar taste, so we recommend it as an introductory product.

"The key to brewing is letting it sit," says Okamoto. Once the soybeans are purchased, they are left in the brewery for a year, and when they are brought into the brewery for preparation, they are left to sit overnight. After this, the koji mold begins to move on its own, so there is no need for extra human intervention. This is a soy sauce brewing method that draws out the power inherent in the raw materials and microorganisms themselves.

For pork cutlets and fries

If you're one of those people who think, "Of course, tonkatsu goes with sauce!", then you should definitely try our handmade soy sauce, which has been brewed twice and aged for three years. It's lighter than sauce, so the umami of the soy sauce that has soaked into the batter is gentle, and you can also taste the meat. It goes great with the cabbage that comes with it. Once you try it, you might get hooked on the charms of the re-brewed soy sauce.

Refreshing Japanese-style fried udon

A rich and delicious sauce-flavored yakisoba is good, but if you're in the mood for something lighter, try soy sauce-flavored yakisoba. The second-stage yakisoba is richer than the dark yakisoba, so it has a moderate color and a lighter taste than the sauce, while still having a delicious flavor. The handmade soy sauce-based two-stage yakisoba aged for three years has a soft flavor that brings out the flavor of the ingredients, so you can also taste the sweetness of vegetables such as cabbage and carrots.

Overcome your dislike of vegetables with re-brewed infinite green peppers

Mugen ○○ is really popular! Mugen ○○ is also great for keeping on hand and is recommended for kids who don't like vegetables.

It's easy to make, just stir-fry peppers in sesame oil, add dried bonito flakes, roasted white sesame seeds, and soy sauce, and mix. Made with a mild, handmade soy sauce, it is aged for three years in two stages, resulting in a rich but gentle flavor. The flavors of the dried bonito flakes and white sesame seeds blend well with the soy sauce, reducing the bitterness of the peppers. Adding sugar to children's version makes it easier to eat, and it is also recommended to sprinkle shichimi on top as a snack.