97. Isekura White Soy Sauce 100ml
Aiming for a mellow white soy sauce
Shokunin Shoyu No. 97
A brewery that produces four types of soy sauce
Founded in 1914, this brewery has been manufacturing and selling soy sauce and miso for five generations in Tokaido, 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 make 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. They are a brewery that makes soy sauce with completely opposite production methods and uses.
Each of the four types of soy sauce has its own preparation method. In addition, the process differs depending on whether the raw material is whole soybeans or defatted soybeans, and Isekura's preparation patterns are diverse. Looking around the production site, you will notice that the koji room and pasteurization equipment are also unusual in shape. Apparently, they are unique designs that were improved upon by the previous generation. In addition, trial and error seems to be in Isekura's DNA, such as hanging plastic or surrounding the wooden barrels with panels to prevent the mash from splashing when stirring.
White soy sauce with a rich flavor, sweetness, and aroma
White soy sauce is the lightest amber color of all soy sauces. The main ingredient is wheat, and to avoid coloring as much as possible, about 8% of the soybeans are shaved off, making up about 10% of the soybeans. After roasting and soaking, the soybeans and wheat are steamed together and placed in an enamel tank. The maturation period is short, about 3 months, and it is brewed twice, in spring and autumn.
The squeezing process is also unique. The moromi of white soy sauce is different from other soy sauces in that it is loose, so it must be scooped out of the tank with a shovel, wrapped one by one in a special cloth, and spread out by hand. It has a high extract content and a very high sugar content, so it has a strong umami, sweetness, and aroma.
Cooking that makes the most of individuality
Isekura White Soy Sauce has a strong character and is recommended for dishes with a stronger flavor than simple clear soups or rolled eggs. It goes well with oil, so it is great for salt ramen, chilled Chinese noodles, French dressing, etc. Also, when combined with sugar, it brings out the sweetness.
A slightly different way to use it is to make a simple milk jam by mixing milk, cream, and sugar and boiling it down. It has a thick and sweet milk flavor, but you can enjoy the mellow flavor of white soy sauce in the aftertaste. It goes well with toast, pancakes, and ice cream.
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Hokkaido 1,200 yen
Tohoku 900 yen Aomori, Iwate, Akita, Miyagi, Yamagata, Fukushima
Kanto and Chubu 800 yen <br/>Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi, Mie
Kinki and Chugoku 900 yen <br/>Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama, Tottori, Shimane, Okayama, Hiroshima, Yamaguchi
Shikoku and Kyushu 1,100 yen Tokushima, Kagawa, Ehime, Kochi, Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima
Okinawa 1,500 yen *Shipping to Okinawa Prefecture only: 500 yen for orders over 6,000 yen
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