Article: About Shokunin Shoyu
About Shokunin Shoyu
Shokunin Shoyu started in 2007
Hello, I am Mantaro Takahashi — Founder of Shokunin Shoyu, and a soy sauce specialist often described as a kind of “soy sauce meister.”
If someone asked, “Who knows the most about soy sauce in Japan?” — I would confidently say, I do.
I have visited over 400 soy sauce breweries across Japan, listening to the stories of the makers and witnessing their craft firsthand.
Based on that experience, I launched Shokunin Shoyu — a specialty shop curating over 100 unique soy sauces made with traditional techniques.
I don’t just sell soy sauce — I offer insight into the current trends, challenges, and diversity of Japan’s living soy sauce culture.
My mission is to help people around the world find the right soy sauce for their cooking, preferences, and local culture.If you are a chef, buyer, food professional, or simply passionate about Japanese food — feel free to reach out.
I also offer seminars and tastings. Let’s bring authentic Japanese flavor to more tables around the world.
Visit over 400 breweries across Japan
I have been visiting soy sauce breweries all over Japan since 2007. Because soy sauce is an essential seasoning for the Japanese people, it has evolved to become intertwined with the food culture of each region.
It's only natural that people's tastes differ between cold and warm regions. Furthermore, the soy sauce that goes well with the vegetables and fish harvested in the area also varies. Sweet soy sauce is popular in Kyushu, while light soy sauce is highly valued in Kansai. These regional "necessities" have become part of food culture over the years.
What I learned while visiting various places in Japan is that there is a soy sauce that suits each region, and that behind that there are always people.
Shokunin Soy Sauce is all available in 100ml size.
What's unique about Shokunin Soy Sauce is that all of them are offered in small 100ml bottles. White soy sauce, re-brewed soy sauce, wooden barrel-brewed soy sauce... Each one is unique, and when you compare them, you'll be amazed at the differences.
In the past, soy sauce was sold in large quantities, and people often used large amounts at a time, such as for simmered dishes. This meant that few people had experience comparing the characteristics of different soy sauces. Large containers meant it took a long time to use up the entire container, making it difficult to try a new soy sauce.
By cutting it into small pieces, you can try it casually and use it fresh. Please enjoy the unique characteristics of the soy sauce.
The background color is the actual color of soy sauce.
The six background colors in the photo above are actually photographs of the colors of soy sauce itself. When soy sauce is poured into a transparent container and light is shone on it from below, a variety of colors emerge, from amber to jet black.
The color changes significantly depending on the aging time and production method. The longer it is aged, the more umami it will have, the darker the color and the deeper the flavor. Soy sauce that is aged in a short period of time will maintain a pale color, bringing out the color of the ingredients. It is particularly difficult to achieve the contradictory characteristics of "pale color and umami" through natural fermentation, and this is where the artisan's skill really comes into play.
Using different soy sauces makes eating more enjoyable
Soy sauce is broadly divided into six types. As you move to the right, the soy sauce becomes richer due to the longer aging period. Koikuchi soy sauce, which is in the middle, has a good balance of flavor and aroma and is the type most widely distributed in Japan.
Just as you might choose red or white wine depending on the dish, choosing soy sauce that complements it will add to the enjoyment of your meal. There are soy sauces that bring out the color of the ingredients, and soy sauces that are aged for a long time and are full of umami. Choosing the perfect soy sauce for each ingredient and dish will bring new discoveries to your dining table.
Different soy sauces are used depending on their characteristics.
When we say "soy sauce that pairs well with fish," we mean that rich soy sauces go well with red meat and light soy sauces go well with white meat. Saishikomi and tamari soy sauces are excellent with meat, and there are also soy sauces that are surprisingly delicious when poured over vanilla ice cream.
Soy sauce is a versatile seasoning, but its versatility also gives it the joy of choosing. When comparing different varieties side by side, the differences are surprisingly clear.
For example, when eating sashimi
Pairing soy sauce with sashimi is a common sight in Japan, but changing just one drop can dramatically change the flavor. Rich soy sauce goes well with red meat, while delicate, light-colored soy sauce goes well with white meat. Considering the compatibility of fish and soy sauce is similar to the marriage of wine and food.
Wooden barrel-brewed soy sauce is gaining attention
Currently, soy sauce made in wooden barrels is attracting worldwide attention. It is made in large cedar barrels, over two meters in height and diameter. It is fermented by lactic acid bacteria and yeast that live inside the barrels, while being subjected to the natural temperature changes of spring, summer, autumn, and winter.
Wooden barrels can be used for up to 150 years and are passed down through generations. In the past, wooden barrels were on the verge of extinction due to the modernization of the country's rapid economic growth, but in recent years, young brewers have been eager to use wooden barrels to express more unique flavors, and there has been a movement to create and introduce new barrels.
The individuality of the maker is one of the charms of soy sauce
The most important thing about Shokunin Soy Sauce is "who is making it." Soy sauce is a fermented seasoning made by the power of microorganisms, but at the same time, human hands play a major role. Temperature control during preparation, the blending of ingredients, and how fermentation is assessed are all aspects that reveal the personality and sensibility of the artisan.
Soy sauce from meticulous makers has a delicate and clear taste, while soy sauce from adventurous makers has a rich and unique flavor. That's why each bottle has a "personal face" in it.
