85. Amber Stock 100ml

A brewery that is completely supportive of microorganisms

Okubo Brewery in Matsumoto City, Nagano Prefecture, is a small-scale brewery that is packed with the utmost attention to detail. The exterior of the storehouse and factory is very simple, but the inside is efficient and kept in an amazingly clean condition.

The ingredients are processed on the third floor and dropped directly onto the second floor where the koji room is, and then dropped further down to the first floor where the barrels are lined up. By moving the koji over the minimum distance possible using only gravity without using any power, this reduces the chances of bacteria growing. When the skylight on the third floor is opened, the wind passes from the first floor upwards, keeping the place clean and free of moldy smells.

"Microorganisms are the main players in soy sauce production. Some of them are harmful, so we want to take care of only the microorganisms that live inside the barrels," says Okubo. The outside of the barrels is painted with lacquer, and tons of charcoal are buried in the walls and under the floor of the storehouse to prevent moisture from accumulating.

Beautiful golden colored dashi soy sauce

A concentrated type of dashi soy sauce made with white soy sauce and light soy sauce, with dried bonito flakes, dried bonito flakes, and dried mackerel added, and seasoned with mirin and sugar. The ingredients are simple, so it has a mellow taste. Unlike white dashi, it contains light soy sauce, so you can feel the slight taste of soy sauce. If you use it in simmered dishes, the color will be beautiful and the umami of the soy sauce will bring out the deep flavor. It is recommended as a simple and delicious dashi soy sauce for rice dishes and soups.

Eat it straight for salads or light pickles

You can dilute Kohaku Dashi and use it in cooking, or you can use it straight for salads and light pickles. For example, tuna mayonnaise and corn salad, which is very popular with children. Rather than the flavor of Kohaku Dashi being prominent, it adds a mellow flavor to the mayonnaise, bringing the overall flavor together.

A secret ingredient to give it a slightly Japanese flavor

Amber dashi, which is not too strong and has a good balance with the umami of soy sauce, can also be used as a secret ingredient. For creamy carbonara, replace pasta with udon and enjoy the chewy texture. It brings out the rich sauce of eggs, cheese, and milk, while giving it a slightly Japanese flavor. It also goes well with green onion gratin and Chinese cabbage stew.