96. Organic white soy sauce 100ml

Good manufacturing starts with creating a good environment

Founded in 1950, the company continues to take on cutting-edge initiatives, such as being the first in Japan to make "shiro dashi" (white stock) and being the first in the industry to receive JAS organic white soy sauce certification. Having visited many different breweries, the common impression I have gained is that "the workplace where good soy sauce is made is thoroughly clean and organized," but Shichifuku Brewery's premises are exceptionally clean. Looking across the entire food industry, there are surely few workplaces where the environment is so thoroughly maintained.

The room where raw materials such as wheat and soybeans are processed has beautifully painted floors and walls, making it hard to believe it is a factory at first glance. Moreover, all of the installed equipment is shiny. I couldn't help but ask, "Is this brand new?" The surface of the huge pressure cooker called an "NK can" used to steam the soybeans is highly polished, and when you stand in front of it, you can see your reflection in a mirror. After using it even once, the surface becomes very hot and loses its shine, but they say that they polish it with sandpaper each time. The filtration equipment, which has been in use for 40 years, is of course still in use. The manufacturer's sales representative said that they don't have anything as clean in their company, so they would like to give it to us when it is finished.

The only organic white soy sauce in Japan

The raw materials used are JAS organic wheat and soybeans, and the preparation period is longer than other white soy sauces, lasting six months to a year. It is brewed in deep fermentation tanks in a refrigerated facility where the temperature can be controlled 24 hours a day, so by keeping the temperature at around 15℃ all year round, fermentation is suppressed and it can be aged for a longer period than usual, resulting in the amber color that is characteristic of white soy sauce.

The soy sauce that has accumulated at the bottom is periodically removed and poured back in from the top of the tank, a process known as "kumikake." Shichifuku Brewery does not have a press. Only the first pressing, from which the moromi drips as is, and the second pressing, from which salt water is added and left to drip for several months, become white soy sauce. Squeezing produces soy sauce, but in the desire to use only the best parts, the remaining moromi is turned into livestock feed. Additionally, the enzymes remain alive as the moromi is not sterilized by heat.

Adds elegant color and flavor to your dishes

First, use it in dishes where you want to bring out the flavor of the ingredients. It will add a rich color to dishes such as ozoni, clear soup, and chawanmushi, which are made with a strong dashi stock. It is also recommended for cooked rice where you do not want to add the color of soy sauce. Since wheat is the main ingredient, it has a high sugar content and a refined umami flavor.

For something different from the usual: natto and raw egg rice

Generally, white soy sauce is recommended for use when cooking, as it brings out the best in the ingredients, but this organic white soy sauce is also great as a soy sauce to pour over the food. It barely tastes like soy sauce, but the wheat scent is not too strong, so it gives you a hint of saltiness while still allowing you to taste the sweetness of the wheat. I recommend crushed natto and raw egg on rice. However, please note that organic white soy sauce on raw egg on rice will only work if you use delicious eggs!