58. Osugi Barrel Brewed Otsukemon 100ml

Naturally brewed soy sauce made by Endo-san, who has been involved in soy sauce making for half a century

Founded in 1917, the brewery remains the same as it was when it first opened, with more than 30 30 koku (approximately 5,400 liters) cedar vats lined up in neat rows. The room where koji is made from soybeans and wheat, the raw materials for soy sauce, is large enough to brew 8 koku, and as 1 koku is approximately 180 kg, it has a large capacity of brewing 1,500 kg at one time.

In the summer, the moromi fermented in the wooden barrels will make a bubbling sound. The previous generation taught us to wake up in the morning and enter the brewery to listen to the sound of the moromi, and to carefully listen to the sound as if it were our own child, and nurture the bacteria with care. The naturally brewed soy sauce is then aged in a natural environment and spends more than two years in this brewery.

Well-balanced dashi soy sauce

This special dashi soy sauce is based on honjozo soy sauce that has been aged for a long time in a large cedar barrel, and is made with plenty of dashi flavor from bonito flakes, mackerel flakes, and kelp extract, and is sweetened with sugar, etc. The umami flavors of the soy sauce and dashi are well balanced, so it can be used as a soy sauce for a wide range of dishes, including pickles, grilled fish, natto, rice with raw egg, boiled tofu, and more.

Popular with customers: Yudofu

Many people prefer ponzu sauce for yudofu, but we recommend dipping it in tsukemono. This dashi soy sauce has a strong taste of long-aged soy sauce, so you can enjoy it until the very end without feeling diluted or unsatisfied. It also goes great with spices such as yuzu kosho, which adds a spicy accent.

When we recommended Tsukemon to a customer who asked, "What do you recommend for hot tofu?", the customer returned a few days later and said with delight, "It was delicious! My husband liked it so much that he asked me to buy it again!"

Also great for making prepared dishes

Otsukemon is often used as a soy sauce for pouring on food, but it is also very useful for making your own pickles. Just add vinegar, red chili pepper, and sugar to your desired sweetness to your tsukemon and you can't go wrong. This is thanks to the well-balanced combination of soy sauce, dashi, and sugar.

We especially recommend fresh burdock, which is softer and has a more refined and gentler flavor than regular burdock.