107. Asaake 100ml

Enjoy the changes in soy sauce over time

Koji production was revived in 2017, and new barrels were introduced in 2020. The first Asaake pressed in 2021 has a light and smooth taste. Rather than pressing the various ingredients all at once, small amounts are pressed every few months, allowing you to enjoy the flavor of each soy sauce you fill.

Ingredients: soybeans (produced in Miyagi Prefecture), wheat, salt

Shokunin Shoyu No. 107

The taste of wooden barrels that survives the earthquake disaster

Ota Yohachiro Shoten is a miso and soy sauce brewery that has been in business since 1845 during the late Edo period. It is located in Shiogama City, one of the leading port cities in the Tohoku region, east of Sendai, the city of trees.

The company used to brew in-house using wooden barrels, but was forced to give up the equipment during the post-war reconstruction effort. Then, in March 2011, the brewery and store suffered devastating damage from the tsunami caused by the Great East Japan Earthquake. At a loss, the desire to "start over from scratch, and revive wooden barrel brewing" began to well up within them.

"The sea is gentle. At times it can get rough, but it is still an indispensable presence. Ota Yohachiro Shoten has been in business since the Edo period, and in this land of Shiogama, which has walked hand in hand with the sea, fresh seafood deserves delicious soy sauce. We want everyone to enjoy the best soy sauce," says Ota Makoto, who reassembled his production equipment and revived koji production in 2017. In 2020, he introduced new barrels made with the help of the Wooden Barrel Craftsmen Revival Project, and wooden barrel-brewed soy sauce was revived.

The appeal of "Asaake"

The product name "Asaake" (morning dawn) comes from the light crimson color that can be seen the moment the soy sauce is pressed in the early morning in the port town. It also contains the meaning of "morning dawn = the beginning of a new era" in relation to soy sauce breweries and soy sauce culture.

The ingredients are whole soybeans and wheat from Miyagi Prefecture. During the summer when fermentation is progressing, the wooden barrels give off a fruity aroma like strawberries, pears, and apples, but as the temperature drops in autumn, the aroma subsides. By the time the second summer arrives, the moromi brewed in winter has a distinctly deeper aroma and flavor.

Furthermore, Asaake does not squeeze all the mashed soy sauce at once, but instead squeezes out small amounts every few months, allowing you to enjoy the flavor of each and every bottle.

Fresh sashimi needs good soy sauce

Shiogama City in Miyagi Prefecture is famous for its tuna. Because this soy sauce is made in this area, try pairing it with tuna sashimi. The soy sauce has a strong umami flavor, but its light taste makes it especially recommended for fatty cuts such as chutoro and otoro.