105. Kakizaki Soy Sauce, Dark Wooden Barrel, 100ml

Naturally brewed in wooden barrels for 1 to 1.5 years

The soy sauce, which is made in wooden barrels starting from the koji making process, has the sweetness and umami that is unique to the San'in region. Because it is left to nature, it is also characterized by the fact that the taste and aroma may vary. It is a sweet soy sauce that is easy to use in all cooking, as well as for dipping.

Ingredients: Amino acid liquid (produced domestically), soybeans (domestic), wheat (domestic), salt, sugar, starch syrup/alcohol, seasonings (amino acids, etc.), sweeteners (stevia, licorice), vitamin B1

Shokunin Shoyu No. 105

Sweet soy sauce brewed in traditional wooden barrels

Kakizaki Soy Sauce Shop is located in Onan Town in the central part of Shimane Prefecture, surrounded by mountains rich in nature.

The storehouse with its wooden barrels was built in the early Taisho period and was originally a sake brewery that was later inherited.

There are 23 wooden barrels in the brewery, and they use whole soybeans from Shikoku and the Chugoku region, wheat from Shimane Prefecture, and sun-dried salt. The soy sauce is aged in the wooden barrels for about a year and a half, and then flavored with sweeteners to create a sweet taste that suits local tastes.

Innovating every day while respecting each other

The family, led by third-generation president Masaki Kakizaki, includes fourth-generation president Koji, who trained at a soy sauce manufacturer in Kyushu, and Kaori, who returned to the family business from a sales job in advertising. They regularly hold family meetings. While they can sometimes get heated as they exchange frank opinions, the development of new products is unusual in that no opposition is raised. "Creating new things is a learning experience," says president Kakizaki.

In addition to soy sauce, they also produce unique products such as miso and dressings made with Nodoguro seabass from Shimane Prefecture. "We want to make what our customers want," says Koji. Both father and son share the same attitude of listening to their customers and working to develop products that meet their needs. Seeing this makes you feel warm inside at this brewery.

A sweet soy sauce with a mellow umami aftertaste

This dark soy sauce brewed in wooden barrels is recommended for those who find regular dark soy sauce too salty and Kyushu sweet soy sauce too sweet. Soy sauce that has been carefully aged in wooden barrels has an umami flavor and aroma first, followed by a mellow sweetness in the aftertaste. The sweetness is not too prominent, and the balance between umami and sweetness is exquisite.

It can be used as a soy sauce for sashimi, cold tofu, and rice with raw egg on top, and also adds a rich aroma to pasta and simmered dishes.It is not too salty, so it is easy for children to eat.