99. Sugioke Kyushu Umakuchi 100ml

A soy sauce brewery in Fukuoka Prefecture with 200 wooden barrels

The brewing process is carried out in wooden barrels made from natural cedar that have been in use since the establishment of the brewery in 1874. Wooden barrels that have been in use for over 100 years are permeated with yeast and lactic acid bacteria, giving the mash a unique depth of flavor.

When I went to tour the storehouse, I noticed that there was no unpleasant smell when I entered.

At typical soy sauce breweries, brewing takes place during the cold season and not in the summer, but at Kurumekikko, brewing is ongoing all the time. Every day, every week, and every month, the brewers manually manage all 200 wooden barrels in a regular rhythm. Because of this, there are always only a few barrels that are empty. Apparently new barrels are brewed within a week. When I asked, "Isn't the fermentation process different in summer and winter?" he replied, "It's true that areas that are more exposed to light are more likely to color, but the taste is relatively consistent. It's strange, isn't it?"

Since the sake is pressed at the same pace, the moromi fills the empty barrels immediately. There are a minimum of empty barrels. I think this is the reason why there is no unpleasant odor in the brewery. And the entire brewery must be firmly populated with good microorganisms that are adapted to soy sauce production.

Two-stage cooking for a well-rounded flavor

The soybeans used as raw materials are domestically produced in Fukuoka and Saga, and wheat is also produced in Fukuoka. Only unrefined salt containing natural minerals is used. The pasteurization process is particularly distinctive, and in order to preserve the flavor and aroma of the soy sauce, it is pasteurized at 60°C for one hour and then at 85°C for another hour. This is called two-stage pasteurization, and it creates a rounded flavor and a fragrant soy sauce.

Sugioke Kyushu Umakuchi is a naturally brewed soy sauce that has been aged for over a year and has a hint of sugar added to give it the sweetness that is characteristic of Kyushu, so rather than being sweet it has a "not salty" taste and can be used in the same way as regular dark soy sauce.

Kyushu soy sauce that can be used like regular dark soy sauce

Many people think that Kyushu soy sauce is made with amino acid liquid and sweeteners, but Sugioke Kyushu Umakuchi is made only with soybeans, wheat, salt, sugar, and mirin (a fermented seasoning). It can be used like regular dark soy sauce, so it can be used for dipping and cooking. If you find dark soy sauce too salty and sweet soy sauce too sweet, we recommend you give it a try.

The rich umami flavor and original flavor of soy sauce aged in wooden barrels, along with the subtle sweetness of sugar, further deepen the flavor of the dish.