{"title":"まず試すならこれ","description":"","products":[{"product_id":"kihon12a","title":"Basic Soy Sauce 12 Bottles A","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_scenery1.jpg?v=1751686136\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEnjoy soy sauce tasting at the dinner table.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"Aren't they all the same?\" - if you think so, you'll be surprised. Enjoy the differences in color, aroma, and taste and find the one that suits you best.\u003c\/p\u003e\n\n \u003cp\u003eIf you line up six bottles and taste them, it will create the atmosphere of a wine tasting. It will be a great way to have fun with your family and friends. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type2.jpg?v=1750575364\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe six basic categories of soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e In fact, the six colors in the background of the photo above are all photographs of the actual colors of soy sauce. There are clear visual differences depending on the production method and aging period.\u003c\/p\u003e\n\n\u003cp\u003e The dark soy sauce in the center is the most widely distributed and is common in the Kanto region. The soy sauce on the left is light in appearance and brings out the flavor of the ingredients, while the soy sauce on the right is a richer type that is aged for a longer period of time.\u003c\/p\u003e\n\n\u003cp\u003e The left type is recommended when you want to add salt or lemon to bring out the flavor of the ingredients themselves, and the right type is recommended for ingredients that you want to eat with sauce. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1739236891\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUsing different soy sauces can make eating more enjoyable.\u003c\/strong\u003e \u003c\/h2\u003e\n\n\u003ctable style=\"width: 100%;\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth style=\"width: 17.2782%;\"\u003e classification\u003c\/th\u003e\n\n\u003cth style=\"width: 7.99252%;\"\u003e color\u003c\/th\u003e\n\n\u003cth style=\"width: 32.852%;\"\u003e Taste\u003c\/th\u003e\n\n\u003cth style=\"width: 40.6137%;\"\u003e Recommended dishes\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 17.2782%;\"\u003e White soy sauce\u003c\/td\u003e\n\n\u003ctd style=\"width: 7.99252%;\"\u003e amber color\u003c\/td\u003e\n\n \u003ctd style=\"width: 32.852%;\"\u003eThe aroma and taste are both subtle, with a subtle sweetness.\u003c\/td\u003e\n\n\u003ctd style=\"width: 40.6137%;\"\u003e Rolled omelet, clear soup, dressing made with olive oil, cooked rice\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 17.2782%;\"\u003e Light soy sauce\u003c\/td\u003e\n\n\u003ctd style=\"width: 7.99252%;\"\u003e golden color\u003c\/td\u003e\n\n\u003ctd style=\"width: 32.852%;\"\u003e It brings out the flavor of the ingredients and can be sprinkled instead of salt.\u003c\/td\u003e\n\n\u003ctd style=\"width: 40.6137%;\"\u003e Cold tofu, white fish sashimi, and seasoned rice\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 17.2782%;\"\u003e sweet soy sauce\u003c\/td\u003e\n\n\u003ctd style=\"width: 7.99252%;\"\u003e reddish brown\u003c\/td\u003e\n\n\u003ctd style=\"width: 32.852%;\"\u003e Sweet soy sauce from Kyushu and other areas. A flavor deeply rooted in the region.\u003c\/td\u003e\n\n\u003ctd style=\"width: 40.6137%;\"\u003e Kyushu-style seasoning, simmered dishes, rice with raw egg, grilled rice balls\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 17.2782%;\"\u003e Dark soy sauce\u003c\/td\u003e\n\n\u003ctd style=\"width: 7.99252%;\"\u003e reddish brown\u003c\/td\u003e\n\n\u003ctd style=\"width: 32.852%;\"\u003e A versatile and classic flavor made all over the country.\u003c\/td\u003e\n\n\u003ctd style=\"width: 40.6137%;\"\u003e Natto, grilled fish, fried egg, shumai\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 17.2782%;\"\u003e Re-brewed soy sauce\u003c\/td\u003e\n\n\u003ctd style=\"width: 7.99252%;\"\u003e Jet black\u003c\/td\u003e\n\n\u003ctd style=\"width: 32.852%;\"\u003e Well-balanced and rich. Try it instead of a sauce.\u003c\/td\u003e\n\n\u003ctd style=\"width: 40.6137%;\"\u003e Red meat sashimi, steak, vanilla ice cream, gyoza\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 17.2782%;\"\u003e Tamari soy sauce\u003c\/td\u003e\n\n\u003ctd style=\"width: 7.99252%;\"\u003e Jet black\u003c\/td\u003e\n\n\u003ctd style=\"width: 32.852%;\"\u003e Made primarily from soybeans, it's rich and full of flavor.\u003c\/td\u003e\n\n\u003ctd style=\"width: 40.6137%;\"\u003e Teriyaki, meat dishes, lean fish, sukiyaki \u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cdiv id=\"syul\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073-5.jpg?v=1750408587\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_white2.jpg?v=1751684127\"\u003e\n\u003ch2\u003e \u003cstrong\u003eThe only ingredients are wheat, salt, and shochu\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe only ingredients are wheat, salt, and shochu. In pursuit of the taste and flavor of white soy sauce, soybeans were removed and the amount of water used was reduced by half. Since it does not contain soybeans, it cannot be defined as soy sauce and is instead described as a wheat-brewed seasoning.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/s-shoyu.myshopify.com\/products\/sy073\" target=\"_blank\"\u003e\"Shiro Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006-5.jpg?v=1750408379\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_usukuchi2.jpg?v=1751684127\"\u003e\n\u003ch2\u003e \u003cstrong\u003eRaw type that has not been pasteurized\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This light soy sauce is made from domestically grown soybeans and wheat in wooden barrels. It's also a raw type that hasn't been pasteurized. The saltiness comes later, making it feel a little gentler. The balance of saltiness and umami is excellent!\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy006\" target=\"_blank\"\u003e\"Shokin Lightly-Sliced ​​Raw Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy091-5.jpg?v=1750408379\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_amakuchi2.jpg?v=1751684127\"\u003e\n\u003ch2\u003e \u003cstrong\u003eA sweet Kagoshima staple that can also be used in simmered dishes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eYoshimura Brewery's masterpiece. This classic sweet soy sauce from Kagoshima offers a perfect balance of rich umami and deep sweetness. It's popular among people in the Kanto region as it's easy to season dishes and can be used to make simmered dishes delicious.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy091\" target=\"_blank\"\u003eSingle page of \"Koikuchi Amuro\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028-5.jpg?v=1750408380\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_koikuchi2.jpg?v=1751684127\"\u003e\n\u003ch2\u003e \u003cstrong\u003eA versatile type recommended for beginners\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This versatile soy sauce is made with domestically grown soybeans and is recommended as an introductory product. The fact that it doesn't leave a salty taste on the tongue is proof that it has been properly aged. It is easy to use, from dipping sauce to cooking, and is a reliable choice.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy028\" target=\"_blank\"\u003e\"Wooden barrel brewed soy sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_saishikomi2.jpg?v=1751684127\"\u003e\n\u003ch2\u003e \u003cstrong\u003eThis is the classic re-brewing!\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eAfter aging for about two years, the soy sauce is returned to the barrel and brewed again for another two years. This soy sauce has been perfected to achieve the ultimate in rich, mellow flavor. It also goes well with vanilla ice cream, sashimi, and meat as a wasabi soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy043\" target=\"_blank\"\u003e\"Tsurusho\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050-5_f0e8138f-a25d-4f46-8eb1-64a9d01bf3f1.jpg?v=1750408379\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_tamari2.jpg?v=1751684127\"\u003e\n\u003ch2\u003e \u003cstrong\u003eThere are many passionate fans of the rich taste\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The ingredients of this soy sauce are listed as soybeans and salt only. It is popular overseas, including in Europe, as a gluten-free soy sauce. Well-used wooden barrels and stones stand at the brewery where the soy sauce is diligently made.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy050\" target=\"_blank\"\u003e\"Owari no Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg class=\"syimgcook\" src=\"https:\/\/file002.shop-pro.jp\/PA01038\/630\/knowledge\/sy-kk.jpg\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy074.jpg?v=1751077183\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eSmoked soy sauce made by directly smoking soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eSoy sauce is spread on a large stainless steel plate and smoked directly. Classics include roast beef and cheese. You can also drizzle it over stir-fried bean sprouts in sesame oil or crispy bacon. It can also be used as a dressing.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy074\" target=\"_blank\"\u003e\"Kunmurasaki\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019.jpg?v=1750557706\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eSoy sauce made with natural ingredients with a pleasant plum flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This soy sauce uses Ryujin plums from Wakayama Prefecture, giving it a rich plum flavor. Its beautiful, clear red color is also a distinctive feature, and when poured over hot rice, the plum aroma is released softly. It is also recommended as a salad dressing or for use with bonito flakes.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy019\" target=\"_blank\"\u003e\"Plum Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1751094331\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eSparks the imagination of food lovers\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe amber-colored clear liquid of miso is a luxurious extract packed with natural umami, giving you the feeling of discovering a new seasoning. You can use it to marinate meat or combine it with mayonnaise, expanding the range of your cooking options.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy005\" target=\"_blank\"\u003e\"Miso Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017.jpg?v=1751077183\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eA blend of the clear top layer of black bean miso and soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e A luxurious blend of the clear top layer of Tanba black soybean miso. It gives the impression of being a slightly rich soy sauce packed with umami. It is great for dipping, and when used with meat dishes, it brings out the richness of the miso that cannot be achieved with soy sauce alone.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy017\" target=\"_blank\"\u003e\"Kyotanba Rokuemon Black Soybean Miso Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy077.jpg?v=1750557706\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003ePremium white dashi in both taste and quality\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis 16x concentrated dashi soy sauce is made with organic white soy sauce and plenty of dashi made with carefully selected ingredients. It's perfect for bringing out the flavor and color of dishes like tamagoyaki (rolled omelet) and chawanmushi (steamed egg custard). For clear soups, dilute it 1:15.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy077\" target=\"_blank\"\u003e\"Shirodashi\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy067.jpg?v=1751094331\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eGarlic pickled in a jar\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Fresh garlic from Tago, Aomori Prefecture, is marinated whole in soy sauce for two months. It is then cut into small pieces and bottled. It can be used in a wide range of applications, such as marinating meat or stir-frying, and you can easily enjoy the garlic flavor.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e\n\n \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy067\" target=\"_blank\"\u003e\"Garlic soy sauce\" single item page\u003c\/a\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA catalogue of Shokunin Soy Sauce is included.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis booklet (A5 size, 20 pages) contains not only product information, but also explanations of each type of soy sauce and recommended ways to use it. It will be included with the product, so please take a look and try using different soy sauces accordingly.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003ca href=\"https:\/\/shop.s-shoyu.com\/?pid=89366567\" target=\"_blank\"\u003e\u003cimg class=\"cimg\" src=\"https:\/\/s-shoyu.com\/img\/color\/sy\/kihon_book.jpg\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWe can also send you a set of \"Soy Sauce Books\"\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e If you wish, we can also send you a \"Soy Sauce Book\" that provides a more detailed explanation of soy sauce. This is a specialized book on soy sauce that you've never seen before. It's all about soy sauce, including basic knowledge about soy sauce, introductions to producers, and how to use soy sauce in cooking. \u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"Default Title","offer_id":47767477256397,"sku":null,"price":7128.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/175807726.jpg?v=1722570245"},{"product_id":"sashimi_kioke","title":"Try eating sashimi with soy sauce brewed in a wooden barrel ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_1.jpg?v=1748671528\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhat is a wooden barrel?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eUntil the Edo period, basic seasonings such as soy sauce, miso, vinegar, mirin, and sake, which form the base of Japanese cuisine, were made in wooden barrels. However, as time passed and Japan went through a period of rapid economic growth, wooden barrel brewing steadily declined due to concerns about production costs and efficiency. For example, in the soy sauce industry, by around 2010, soy sauce brewed in wooden barrels had fallen to just 1% of the total domestic distribution. Today, most soy sauce is brewed in concrete or stainless steel tanks, and there is only one barrel maker left in Japan that can manufacture wooden barrels. The wooden barrel culture is on the brink of being \"extinct.\" \u003cbr\u003eIn recent years, however, attention has been drawn to wooden barrels once again. Old wooden barrels are being revived and new ones are being introduced, and production volume using wooden barrels is beginning to increase, especially among young brewers. Rather than simply a revival of tradition, wooden barrel culture is experiencing a new surge, symbolizing diversity and creativity.\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhy wooden barrel brewing is so delicious\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003e● Unique character like craft beer\u003cbr\u003e\u003c\/strong\u003e The wooden barrels used to make soy sauce are large containers, measuring 2-3m in height and 2-4m in diameter. They are durable enough to be used for over 100 years. Microorganisms live in the fine structure of the wood's surface, creating a unique ecosystem. This is the greatest feature of wooden barrel brewing, and it creates a flavor and taste that can only be produced by each brewery, depending on its more than 100-year history and the climate and environment of the area.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e● A naturally created fermentation environment\u003cbr\u003e\u003c\/strong\u003e The wooden barrels are made entirely from natural materials, without the use of iron nails or adhesives. The fermentation environment is not controlled by artificial temperature control, but rather by \"natural fermentation\" that varies with the seasons. Preparation takes place during the cold season, and fermentation begins in the summer. The wooden barrels change shape according to their environment, just like living creatures, absorbing moisture when it is humid and storing heat in the cold, creating the perfect environment for soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e● A deep flavor created over time\u003c\/strong\u003e \u003cbr\u003eThe lifespan of a wooden barrel is approximately 100 to 150 years. Barrels made from the Meiji period to the early Showa period are still in use today, passed down through generations. Wooden barrels are often made from cedar, which takes decades to cultivate. Furthermore, to cultivate high-quality timber like Yoshino cedar in Nara Prefecture, it is necessary to start from the cultivation of the mountains. When you think about it, the accumulated efforts of our ancestors over hundreds of years are embodied in a single barrel. And the more a wooden barrel is used over such a long period of time, the more flavor it develops, developing a deeper, richer soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e● The difference in taste created by human hands\u003c\/strong\u003e \u003cbr\u003eThe \"moromi\" (mixtures) that form the base of soy sauce show different expressions every day, and the finished product also changes depending on the year. \"It's always different, so I'm always worried...\" \"I trust the wooden barrels and leave it to them!\" \"It takes a lot of work, but it's all the more fun.\" The brewers have a variety of approaches to their work. The more delicate brewers tend to work more frequently, while the more daring brewers boldly try new production methods. It is said that the taste of soy sauce resembles the personality of the brewers. However, what they all have in common is that they make soy sauce that they themselves find delicious. The wooden barrels are being reconsidered to better bring out each individuality. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSakae Light Soy Sauce \/ Sakae Soy Sauce (Shizuoka Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This light soy sauce, with its low salt content, gentle umami flavor, and subtle sweetness, is perfect for white fish sashimi. Sakae Light Soy Sauce gently brings out the sweetness and umami of delicate seafood such as sea bream, flounder, sweet shrimp, and scallops.\u003c\/p\u003e\n\n \u003cp\u003eThe first is a light soy sauce from Sakae Soy Sauce Brewery, produced in Yokosuka, a castle town in Kakegawa City, Shizuoka Prefecture. Over 30 large wooden barrels, each with a capacity of 30 koku (approximately 5,400 liters), are still in use. It is aged in these barrels for approximately one year, a relatively long aging period for light soy sauce. Even so, it has a light color, a gentle umami flavor, a subtle sweetness, and a moderate salt content. The method of squeezing is also very particular. In recent years, the mainstream method has been to pour the moromi into a furoshiki wrapping cloth, stack it like a cushion, and apply pressure from above, but Sakae Soy Sauce uses the traditional method of squeezing the moromi in a bag. This method requires time-consuming processing of the lees, but it results in a soy sauce with a clean, clear flavor and less cloudiness. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKi Soy Sauce\/Shibanuma Soy Sauce (Ibaraki Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eIts vibrant color, lightness, and refreshing flavor make it the perfect accompaniment to a dish of various sashimi, such as a seafood bowl. It also pairs well with wasabi, gently bringing together the flavors of the seafood.\u003c\/p\u003e\n\n \u003cp\u003eThe second bottle is a dark soy sauce from Shibanuma Soy Sauce, located in Tsuchiura, Ibaraki Prefecture. Shibanuma Soy Sauce began as a \"government brewery\" producing soy sauce for the shogun family. It has been passed down through generations for over 330 years since the Edo period, making it one of Japan's oldest breweries. The brewery's two breweries, the \"Oshingura\" and \"Tatsumigura,\" still use a total of 67 wooden barrels. In addition to preserving tradition, the brewery places a high priority on food safety, earning the international sanitation and quality control standard FSSC22000 certification. The brewery exports its wooden barrel-brewed soy sauce to approximately 70 countries, including Japan, Switzerland, the Netherlands, and the Middle East. Shibanuma Soy Sauce caters to a wide range of needs, from soy sauce for home and commercial use to small pouches. In fact, some people may have unknowingly used Shibanuma Soy Sauce in the small soy sauce pouches served with sashimi or sushi.\u003c\/p\u003e\n\n \u003cp\u003e\"Ki Shoyu\" is a dark soy sauce made with defatted soybeans. Defatted soybeans are whole soybeans with the oil removed. They are flattened like corn flakes, which allows them to absorb moisture easily and break down quickly. This allows umami components such as amino acids to be extracted efficiently, and the soy sauce is aged in a short period of about six months. Because it contains less oil, it has a very clean flavor. Furthermore, \"Ki Shoyu\" is a raw soy sauce that is not pasteurized, and hygiene management is thorough, with sterilization using ceramic filtration and filling in a clean booth. The result is a soy sauce that is bright in color, light in color, and has a clean umami flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eGensho \/ Hata Brewery (Toyama Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eIt combines concentrated umami with a refreshing taste, making it a great accompaniment to fatty blue fish sashimi such as horse mackerel, mackerel, and yellowtail. Adding a small amount to blue fish when it has a slightly fishy smell will tighten the flavor and harmonize the aroma with the aged flavor. It also pairs well with condiments, further enhancing the appeal of blue fish.\u003c\/p\u003e\n\n\u003cp\u003e The third bottle is a dark soy sauce from Hata Brewery in Oyabe City, Toyama Prefecture. It is brewed in the harsh cold of the Hokuriku region, a region with heavy snowfall, where outside temperatures drop below freezing in winter. Koji production uses \"koji lids,\" one of only a few left in the country. The koji room is made of brick, dating back to the early Showa period. The bricks allow the koji to breathe, minimizing the impact on the koji even in the chilly mornings or when the outside temperature drops below freezing.\u003c\/p\u003e\n\n \u003cp\u003e\"Gensho\" is brewed only during the coldest months of the Hokuriku region, when the water and air are purest, from January to March. The ingredients are sourced exclusively from Toyama Prefecture, including soybeans from Oyabe City, wheat from Takaoka City, and Shima Mars salt from Okinawa. These ingredients are aged for three years in wooden barrels, slowly fermenting and aging in tune with the rhythm of the climate. Frequent stirring with a paddle carefully extracts the sweetness of the soybeans, the fragrant aroma of the wheat, and the umami of the salt. The pressing process is also meticulous. The mash is left to drip naturally under its own weight for over a week, and then pressed with just a little pressure. This is because squeezing the oils contained in the soybeans too hard can result in an oily smell. This meticulous process concentrates the umami flavor while leaving a clean aftertaste. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1751161089\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \n\u003cstrong\u003e\u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003eTsurusho \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 53a95f1f-7cdd-4027-a4f8-fd2ef97dbf76 --\u003e\n\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e When the rich red meat that makes you think \"This is tuna!\" and the deep flavor of \"Tsurusho\" come together perfectly, you'll find yourself exclaiming, \"This is delicious!\" It naturally masks the fishy smell and brings out the flavor of both the fish and the soy sauce, creating a unified, powerful yet well-balanced taste.\u003c\/p\u003e\n\n \u003cp\u003eThe fourth bottle is a re-brewed soy sauce from Yamaroku Soy Sauce, located on Shodoshima Island in Kagawa Prefecture. \"Tsurusho\" is synonymous with wooden barrel-brewed soy sauce, and is so popular that people come from all over the world just to buy it. \"I want to preserve the barrel-brewed soy sauce for my grandchildren,\" says Yamamoto Yasuo, the fifth-generation owner of Yamaroku Soy Sauce. With this in mind, in 2012 he began working with local carpenters to create the wooden barrels in which to brew soy sauce. This marked the beginning of the \"Wooden Barrel Craftsman Revival Project,\" which has since spread nationwide. At Yamaroku Soy Sauce, you can see a rare sight, even in Japan, of wooden barrels that are over 100 years old mixed with new barrels made every year.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/kioke\" target=\"_blank\"\u003eFind out more about the \"Kibotsu Craftsman Revival Project\"\u003c\/a\u003e\n\u003c\/div\u003e\n\n \u003cp\u003e\"Tsurusho\" is a four-year-aged soy sauce made by adding more flavors to a two-year-aged dark soy sauce and then aging it for another two years. It has been brewed to the utmost to achieve a deep richness and mellowness, with even a hint of sweetness. For this reason, it is a must-try for those who don't like the saltiness of soy sauce. Furthermore, the mellow aroma of \"Tsurusho\" is exceptional, and it has such an impact that it is said that \"once you've tried it, you'll never go back to regular soy sauce.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050-5_f0e8138f-a25d-4f46-8eb1-64a9d01bf3f1.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOwari Tamari \/ Marumata Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e Recommended for those who want to enjoy lean sashimi at a leisurely pace. Its most distinctive feature is the rich umami flavor of soybeans, which hits you directly the moment you put it in your mouth. Even if you're using simple lean sashimi bought at the supermarket, just adding this \"Owari no Tamari\" will envelop the entire fish in a rich, creamy flavor, giving it a deep taste.\u003c\/p\u003e\n\n \u003cp\u003eOur fifth bottle is tamari soy sauce from Marumata Shoten, located in Taketoyo Town on Aichi Prefecture's Chita Peninsula. Taketoyo Town on Aichi Prefecture's Chita Peninsula is known as a major producer of tamari soy sauce, and even today, many breweries are based there. Founded in this town in 1829, Marumata Shoten stubbornly adheres to the traditional method of brewing tamari soy sauce using 100% soybeans in wooden barrels. While tamari soy sauce is often mistaken for \"Kyushu's sweet, thick soy sauce,\" it's actually quite different. Tamari soy sauce is primarily produced in the Chubu region, and its salt content is roughly the same as that of koikuchi soy sauce. It's by no means a sweet soy sauce. The difference lies in its rich umami flavor and thickness. Tamari soy sauce uses a higher proportion of soybeans and less water. Furthermore, because it's aged slowly over a long period of time, it's dark in color, thick and rich, and boasts some of the best umami flavors among soy sauces. However, some people perceive its rich umami as \"sweet.\" This is different from the sweetness of sugar, but rather the mellowness and depth derived from soybeans, a sweetness that spreads deep within the palate.\u003c\/p\u003e\n\n \u003cp\u003e\"Owari no Tamari\" is a gluten-free soy sauce made with 100% whole soybeans from Aichi Prefecture. It uses only a small amount of saltwater in the brewing process, which allows the umami flavor of the soybeans to be concentrated. The nitrogen content of the umami component is a whopping 3.0%. It has a rich, deep flavor, and the mellowness that comes from long-term aging.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f9864523-a6b5-4948-8ce1-8354145546a2 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: ed1f5e8a-265c-4959-9517-e9bd6b509175 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2ff768fa-fe4f-47e7-81a3-889e35ab5c08 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: b54dc115-7657-44d2-81d1-627fbe7a7fdf --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a7b4150d-1322-4935-bf72-00b54c3b503f --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: d8981f7c-2bba-4c9b-9451-a7b748e442e1 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"Default Title","offer_id":48264489697485,"sku":"","price":3132.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sashimi_kioke.jpg?v=1752125911"},{"product_id":"first-time","title":"はじめての醤油 6本セット","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type2.jpg?v=1750575364\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2 data-path-to-node=\"15\"\u003e\u003cstrong\u003e醤油の「個性」を一気に体験\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"15\"\u003e全国には1,000以上の醤油蔵がありますが、その味わいは大きく6つに分類されます。それぞれの種類を象徴する1本をセレクトしましたので、味比べをいただければ、醤油の全体像を一度に知ることができます。\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"16\"\u003e\u003cstrong\u003e届いたその日から「利き醤油」\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"16\"\u003e刺身、豆腐、目玉焼き……。いつもの料理を、6本の醤油で食べ比べてみてください。 「このお刺身には再仕込が合う！」「この野菜には淡口が最高！」と、 自分だけの最高の組み合わせを見つけていただけると思います。\u003c\/p\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1739236891\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003e基本となる醤油の6分類\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e実は、上の写真の背景にある6色は、すべて醤油の実物の色を撮影したもの。製法や熟成期間によって見た目からはっきりとした違いがあります。\u003c\/p\u003e\n\u003cp\u003e中心にある濃口醤油が流通量が最も多く、関東地域では一般的な醤油です。左側の醤油は見た目が淡くて素材を活かすタイプ、右側は熟成期間の長い濃厚タイプです。\u003c\/p\u003e\n\u003cp\u003e塩やレモンをかけて素材そのものを引き立てたい時は左のタイプ、ソースをかけて食したい素材には右のタイプがおすすめです。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/manta-select.jpg?v=1777709570\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e全国の蔵元からセレクト\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e職人醤油は代表 高橋万太郎が全国の400以上の醤油蔵を訪問してセレクトした100ml醤油の専門店です。その中から、はじめて醤油の味比べをされる方をイメージして、味の違いが分かりやすくて、各種類を代表する醤油を組み合わせました。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_catalog.jpg?v=1739236890\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e職人醤油のカタログを同梱します\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e解説カタログも一緒にお届けします。醤油の種類の詳しい解説と、おすすめの用途をまとめてあります。このカタログを片手に利き醤油をスタートしてみてください。\u003c\/p\u003e\n\u003cp\u003e醤油の用途といえば、刺身や豆腐は定番ですが、酢や油と混ぜてドレッシングにしたり、ソースの代わりにステーキや揚げ物にもお試しください。そして、アボカドやバニラアイスにも…醤油の楽しさを実感いただけるはずです。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_white4.jpg?v=1777706736\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e白醤油（しろしょうゆ）\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e「素材を活かす、琥珀色の魔法」\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e【味】 最初の一口目は、塩味しっかりに感じると思います。ただ、じっくりと味わうと、醤油の主張は控えめで、小麦由来の甘みがふんわりと漂います。\u003c\/p\u003e\n\u003cp\u003e【おすすめ】 驚くほど淡い色なので、お吸い物やだし巻き卵が、まるでお店のような透き通った美しい仕上がりに。白身魚の昆布締めや、炊き込みご飯にもおすすめです。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_usukuchi4.jpg?v=1777706736\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e淡口醤油（うすくちしょうゆ）\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e「素材の旨味を、キリッと引き立てる」\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e【味】 醸造期間を短くすることで、色を淡く、醤油の香りを穏やかに仕上げています。見た目に反して、塩分は濃口より少し高めです。\u003c\/p\u003e\n\u003cp\u003e【おすすめ】 お豆腐や白身魚のお刺身に。醤油の味をつけるのではなく、素材が持つ「本来の甘み」をグッと引き出してくれます。野菜の煮物を鮮やかに仕上げたい時にも。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_amakuchi4.jpg?v=1777706736\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e甘口醤油（あまくちしょうゆ）\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e「一度知ると戻れない、とろける甘さ」\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e【味】 九州や北陸で愛される、独特のコクと甘みが特徴。塩味のカドが取れた、まろやかな口当たりです。\u003c\/p\u003e\n\u003cp\u003e【おすすめ】 脂ののったブリのお刺身や、温かいお餅に。特に「卵かけご飯」との相性は抜群。煮物に使うと醤油だけで味が決まるという声が多いです。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_koikuchi4.jpg?v=1777706736\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e濃口醤油（こいくちしょうゆ）\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e「日本の食卓を支える、万能の基準」\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e【味】 塩味・うま味・香りのバランスが整った、流通量の8割を占めるスタンダード。これぞ「醤油」という安心感のある香りです。\u003c\/p\u003e\n\u003cp\u003e【おすすめ】 冷奴、納豆、焼き魚。どんな料理にも寄り添う万能選手。まずはこの一本を基準に、他の醤油との「香りの強さ」や「コクの深さ」を比べてみてください。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_saishikomi4.jpg?v=1777706736\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e再仕込醤油（さいしこみしょうゆ）\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e「二度仕込む贅沢が生む、芳醇なコク」\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e【味】 塩水の代わりに「醤油」でもう一度仕込む、倍の手間と時間がかかった逸品。熟成された濃厚なうま味と、とろりとした質感が特徴です。\u003c\/p\u003e\n\u003cp\u003e【おすすめ】 マグロの赤身やステーキなど、味の強い食材に。醤油そのものが濃厚なソースのような役割を果たし、お肉の脂の甘みを引き立ててくれます。わさび醤油でアボカドに、バニラアイスにかけるとキャラメル風味に。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_tamari4.jpg?v=1777706736\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e溜醤油（たまりしょうゆ）\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e「大豆の底力を凝縮した、究極のうま味」\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e【味】 大豆が主原料で、醤油の原点に近い製法。独特の深みのある香りと、小麦を使わないからこその力強いうま味が凝縮されています。\u003c\/p\u003e\n\u003cp\u003e【おすすめ】 お刺身を贅沢に味わいたい時に。また、加熱すると綺麗な照りと赤みが出るので、照り焼きや煮魚を「格上の味」に仕上げたい時の隠し味にも最適です。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/first-time.jpg?v=1777705099\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eこのセットに含まれている醤油\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e白醤油\u003c\/strong\u003e\u003cbr\u003e有機白醤油100ml（七福醸造／愛知県）\u003cbr\u003e原材料 ：有機小麦（国産、北米産）、食塩、有機大豆、酒精\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e淡口醤油\u003c\/strong\u003e\u003cbr\u003e淡紫100ml（末廣醤油／兵庫県）\u003cbr\u003e原材料 ：大豆(兵庫県産）、小麦(兵庫県産）、食塩、米（兵庫県産）\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e甘口醤油\u003c\/strong\u003e\u003cbr\u003eさしみしょうゆ 100ml（吉村醸造／鹿児島県）\u003cbr\u003e原材料 ：アミノ酸液(国内製造）、小麦、脱脂加工大豆、糖類(ぶどう糖果糖液糖、砂糖）、食塩\/調味料（アミノ酸等）、カラメル色素、甘味料(ステビア、甘草）、増粘剤（キサンタンガム）、ビタミンB1\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e濃口醤油\u003c\/strong\u003e\u003cbr\u003e平左衛門100ml（タイヘイ／千葉県）\u003cbr\u003e原材料 ：大豆（国産）、小麦（国産）、食塩（国産）\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e再仕込醤油\u003c\/strong\u003e\u003cbr\u003eかけ二段仕込み熟成三年100ml（岡本醤油醸造場／広島県）\u003cbr\u003e原材料 ：大豆（国産）、小麦、食塩\/アルコール\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e溜醤油\u003c\/strong\u003e\u003cbr\u003e尾張のたまり100ml（丸又商店／愛知県）\u003cbr\u003e原材料 ：大豆（国産）、食塩\u003c\/p\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_book.jpg?v=1739236890\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003e「醤油本」をセットでお送りすることもできます\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eご希望の方には、\u003c\/span\u003e\u003c\/strong\u003e追加で醤油をより詳しく解説した「醤油本」を一緒にお届けすることもできます。ありそうでなかった醤油の専門書。醤油の基礎知識と生産者紹介と料理への活用の仕方など、全てが醤油な一冊です。\u003c\/p\u003e\n\u003cp\u003eご希望の方は、上部の「カートに追加」ボタンの近くから追加選択いただけます。→ \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003ca href=\"#\" style=\"color: rgb(255, 42, 0);\"\u003eこの画面のトップへ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"きほんの醤油 6本","offer_id":48560804823245,"sku":null,"price":3450.0,"currency_code":"JPY","in_stock":true},{"title":"きほんの醤油 6本＋醤油本","offer_id":48560804856013,"sku":null,"price":5430.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/first-time.jpg?v=1777705099"}],"url":"https:\/\/store.s-shoyu.com\/en-us\/collections\/%e3%81%be%e3%81%9a%e8%a9%a6%e3%81%99%e3%81%aa%e3%82%89%e3%81%93%e3%82%8c.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}