97. Isekura White Soy Sauce 100ml

A brewery that produces four types of soy sauce

Founded in 1914, this brewery has been producing and selling soy sauce and miso for five generations on the Tokaido road in Yokkaichi, Mie Prefecture. They take pride in brewing tamari, a type of soy sauce unique to the Tokai region, and continue to evolve with the times while preserving traditional soy sauce and miso production methods. They produce four types of soy sauce: white soy sauce, light soy sauce, dark soy sauce, and tamari soy sauce. While tamari soy sauce is made primarily from soybeans, white soy sauce is made primarily from wheat. This brewery produces soy sauce that is the polar opposite in both production method and purpose.

Each of the four types of soy sauce has its own brewing method. In addition, the process differs depending on whether the raw material is whole soybeans or defatted soybeans, and Ise Brewery's brewing patterns are quite diverse. Looking around the production site, you'll notice that the koji room and pasteurization equipment are also unusually shaped. Apparently, they are uniquely designed and modified by the previous generation. It seems that trial and error is in Ise Brewery's DNA, as they hang plastic or surround the wooden barrels with panels to prevent the mash from splashing when stirring.

White soy sauce with a rich umami, sweetness and aroma

White soy sauce is the lightest in color, amber in color. Its main ingredient is wheat. To keep the color as light as possible, about 8% of the outer layer of the soybeans is shaved off, limiting it to about 10% of the total. After roasting and soaking, the wheat and soybeans are steamed together and aged in wooden barrels for about three months.

The revival of wooden barrel-brewed white soy sauce

In fact, this white soy sauce was renewed in the winter of 2024. Originally, Ise Brewery used enamel tanks to preserve the beautiful color unique to white soy sauce. However, fifth-generation owner Shikii Kazuhiro, believing that "the flavor of Ise Brewery lies in the wooden barrels," decided to brew white soy sauce in wooden barrels as well. The first brewing took place in October 2024, with the first pressing in December. This is truly the "revival of wooden barrel-brewed white soy sauce." However, it takes many years for the wooden barrels to blend into the brewery and create the brewery's unique flavor. As the wooden barrels mature, the flavor gradually deepens. Even the brewers themselves cannot yet predict what flavor will develop in the future. Now, a new challenge has begun for the fifth generation.

White soy sauce is brewed twice a year, in spring and autumn. Because fermentation must be completed in a short period of time, the process is fine-tuned for each season depending on the temperature and humidity. Moromi is characterized by its flaky texture compared to other soy sauces. For this reason, when it is pressed, it is scooped out of the wooden barrel with a scoop, wrapped individually in cloth, and unrolled by hand, a very time-consuming process. This moromi contains a lot of sugar, giving it a strong sweetness and umami flavor. This, combined with its gorgeous aroma, gives Isekura White Soy Sauce its unique character.

Dishes that make the most of individuality

Isekura White Soy Sauce has a strong character and is recommended for dishes with a bolder flavor than simple clear soups or omelets. It pairs well with oil, so it's great for salt ramen, chilled Chinese noodles, French dressing, etc. It also brings out the sweetness when combined with sugar.

For a slightly more unique way to use it, try making a simple milk jam by simply mixing milk, cream, and sugar and boiling it down. It has a thick, sweet milk flavor, but you can enjoy the mellow aftertaste of white soy sauce. It goes well with toast, pancakes, and ice cream.