{"title":"再仕込醤油（木桶仕込み）","description":"","products":[{"product_id":"sy008","title":"08. Nihonichi Soy Sauce, Two-Stage Preparation, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_1.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery with over 220 years of history\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It is not uncommon for soy sauce breweries to be over 100 years old, but breweries that are over 200 years old are quite rare. The factory underwent a major renovation in 2017. The raw material processing and pressing processes are now kept clean and well-managed in line with modern hygiene standards, but the pillars and beams remain the same as they were in the past.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eOf course, the wooden barrels are still the same as they were made between the Meiji and early Showa periods, and the fermentation process is still the same, with natural fermentation. The fermentation process is carried out according to the natural climate and seasonal temperature changes, allowing tradition and modernity to coexist on the premises. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_2.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Re-brewed soy sauce made with organic domestic ingredients\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nihonichi Shoyu Nidan-shu-komi is an organic soy sauce certified by OCIA Japan, the Japanese Agricultural Standards Registration and Certification Agency, and is made from 100% domestically produced organic soybeans and organic wheat. The first pressed kiage is made from domestically produced organic whole soybeans and wheat, which are fermented and matured, and the same koji is added again to the resulting organic re-brewed soy sauce, which is fermented and matured for two years, allowing you to enjoy the luxurious umami and rich flavor that comes from twice the usual amount of ingredients and time. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_3.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rich re-brewed soy sauce goes well with meat dishes\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAmong the re-brewed soy sauces, Nihonichi Soy Sauce, which is especially rich in flavor, is a perfect match for meat. For beef bowls, pork bowls, and chicken bowls. For stews, you can make it with regular soy sauce and add a small amount at the end to enhance the flavor. Let the flavor soak in thoroughly and enjoy the harmony of the flavor of the meat and soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_4.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Make your everyday sashimi and sushi a little more luxurious\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you are using it as soy sauce to pour over oily or red fish, it is recommended. Try it out with sashimi or sushi that you usually buy at the supermarket. It has a rich yet mellow flavor with a well-rounded saltiness, which brings out the umami of oily fish.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"岡直三郎商店","offers":[{"title":"Default Title","offer_id":47767483318477,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008.jpg?v=1748671090"},{"product_id":"sy023","title":"23. Three-year aged soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_1.jpg?v=1722669205\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003ePursuing \"taste\" over productivity\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Morita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"Once I tried this soy sauce, I couldn't use any other,\" or \"I can use this soy sauce with confidence,\" and once you've tried it, you won't be able to cheat on it with other soy sauces.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The amount of salt water used for preparation (drawn water) is less than that of other breweries. For regular dark soy sauce, the standard amount of \"11 to 13 water\" means that 1.1 to 1.3 times the volume of the raw material is used, but Morita Shoyu uses \"10 water.\" Less drawn water means a more concentrated soy sauce, but the amount of finished soy sauce is less.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"The yield will be smaller, but I think it will be tastier,\" says Morita. It would be a different choice if he was thinking about profit, but he always talks about it with a smile. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_2.jpg?v=1722669205\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eRe-brewed soy sauce aged for three years in a wooden barrel for a lingering taste\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e At the store, we are often asked, \"What is the best soy sauce?\" and since what is considered delicious varies from person to person, it is difficult to answer, but if the question is, \"Which one do you recommend?\", we can confidently recommend this three-year aged soy sauce. Not only does it have the rich umami and deep flavor that you would expect from a re-brewed soy sauce, but it also has a refreshing taste that is not too strong and a mellow aftertaste that is exceptional.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you pour it directly over firm tofu, lean sashimi, or fried foods, the subtle umami flavor of the soy sauce will bring out the best in the ingredients, and if you use it in cooking, such as in soba soup, the rich umami flavor will add depth to the dish. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_3.jpg?v=1722669205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, pour it directly onto the tofu.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want to try three-year aged soy sauce, we recommend trying it the simplest way first. If you pour the second aged soy sauce over firm firm tofu, which has the aroma and flavor of soy beans and a firm texture like the kind you'd find at a tofu shop, you'll get a good balance of the umami of the tofu and the umami of the soy sauce. If you use three-year aged soy sauce, you can enjoy a mellow unity of flavors, with the richness of the soy sauce after the umami of the tofu. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_4.jpg?v=1722669205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Homemade soba soup with an authentic taste\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you love cooking, you should definitely try our soba broth. Soba broth is made to be thicker than somen broth, so it has a sweet and spicy flavor that goes well with the dashi stock. If you blend the re-brewed and koikuchi soy sauce for the kaeshi, the richness of the re-brewed soy sauce and the refreshing taste of the koikuchi soy sauce work together to create a wonderful balance of aroma, umami, and depth. If you combine the deep richness of the three-year aged soy sauce with the refreshing taste of Morita Soy Sauce's whole soybean raw soy sauce koikuchi, you will end up with an authentic and refined taste like the kind you would get at a soba restaurant. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767484006605,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023.jpg?v=1748671182"},{"product_id":"sy030","title":"30. Kinbue Re-brewed Raw Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030-6.jpg?v=1748753868\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePopular with ramen shop owners\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShokunin Shoyu is visited not only by regular customers but also by many chefs. Among them, ramen shop owners are particularly frequent visitors. In search of the perfect dipping sauce for the bowl they are aiming for, they try out several soy sauces to find the ideal flavor. One of the most popular is the Kinbue Saishikomi Soy Sauce. Its powerful flavor stands up to punchy soups made with dried sardines and other animal-based ingredients, and the deep aroma of wooden barrel brewing combine to create an addictive personality. \u003c\/p\u003e\n\n\u003c!-- notionvc: 71ab87bd-2db4-402b-ad15-a379b612e7da --\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_2.jpg?v=1722671770\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eCharacterized by deep richness and outstanding sharpness\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eUsing only whole soybeans, wheat, and sun-dried salt as ingredients, koji is carefully prepared, and then it is aged for three years using two-year-aged soy sauce instead of brine. The most distinctive feature of Kinbue Saishikomi Soy Sauce, which has been crafted over a long period of time, is its deep richness and exceptional sharpness. The depth is apparent from the moment you smell it, and the flavor is very rich and powerful. If you like strong soy sauce, once you try this flavor, you may never want to try any other soy sauce again.\u003c\/p\u003e\n\n\u003cp\u003e It is a \"raw\" soy sauce that has been filtered to remove bacteria without any pasteurization, allowing you to enjoy its rich flavor as is. Try it simply by pouring it over lean sashimi or fried foods. \u003c!-- notionvc: 57eb60c7-ec54-40f9-bd01-87333a0a216b --\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c!-- notionvc: 670fcb65-aafb-4583-987c-2224657280ba --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_4.jpg?v=1722671770\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eAlso great as a secret ingredient in cooking\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eKinbue Saishikomi Nama Soy Sauce, which combines richness and sharpness, is also effective as a secret ingredient in cooking. Just adding a small amount to simmered dishes or curries will dramatically increase the depth of flavor! It is particularly compatible with miso sauces; simply mix miso, mirin, sake, and soy sauce to create a slightly sweet, all-purpose sauce. It can be used on a wide variety of meats and vegetables. It is also recommended as a substitute for sauce when making yakisoba. \u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e\n\n\u003c!-- notionvc: 670fcb65-aafb-4583-987c-2224657280ba --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_1.jpg?v=1722671770\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA long-established company with over 230 years of history that produces sake using traditional brewing methods\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Founded in 1789, this brewery in Kawajima-cho, Hiki-gun, Saitama Prefecture, continues to evolve with reliable technology while cherishing traditional manufacturing methods. The brewery uses only carefully selected whole soybeans, wheat, and sun-dried salt. The brewery slowly ferments and ages the soy sauce in large cedar barrels for one to three years, resulting in a soy sauce with a deep aroma and a strong umami flavor.\u003c\/p\u003e\n\n \u003cp\u003eFurthermore, our in-house analytical equipment allows us to accurately gauge the condition of the ingredients and moromi mash in numerical terms. Based on this data, we determine the optimal timing for brewing and pressing. It is truly a wonderful fusion of traditional craftsmanship and modern science.\u003c\/p\u003e\n\n\u003cp\u003e In November 2019, Kinbue Soy Sauce Park opened. It is an experiential facility where you can eat, learn, shop, and play all at once, and at the restaurant you can taste different soy sauces along with homemade udon noodles. At the Kinbue Soy Sauce School observation facility, you can learn about the manufacturing process in a fun way, guided by artisans who actually make soy sauce, using textbooks that are enjoyable for children and adults alike. By May 2024, just five years after its opening, the number of students enrolled at Kinbue Soy Sauce School is expected to exceed 100,000.\u003c\/p\u003e\n\n\u003cp\u003e Recently, the number of inbound visitors from all over the world has been increasing, and we are also focusing on providing guidance in foreign languages. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030.png?v=1746345007\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eRelationships with the local community are the most important\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e In 2018, they made a new wooden barrel for the first time in half a century. \"We have many wooden barrels that have been passed down, but making new barrels was a good opportunity for our staff to take a fresh look at the existence of wooden barrels. Customers are also moved the moment they see the wooden barrels,\" says 12th-generation owner Fueki Yoshigoro.\u003c\/p\u003e\n\n\u003cp\u003e Fueki Soy Sauce has a family motto that has been cherished for generations: \"Connections with the local community.\"\u003c\/p\u003e\n\n\u003cp\u003e Aoyama Zairai Soybeans, which have been passed down for generations in the Aoyama area of ​​Ogawamachi, Saitama Prefecture, contain a higher sucrose content than regular soybeans, with a sugar content of about 25%. They have a strong sweetness and rich flavor, but are not available on the market and have been called the \"phantom soybean.\"\u003c\/p\u003e\n\n \u003cp\u003e\"We are carrying on the passion that local farmers have cultivated with care through our soy sauce production, and we hope that you will enjoy this soy sauce at your dinner table. We hope to continue to cherish this connection.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1e4bccf8-d668-4945-9238-1607517cbcf2 --\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c!-- notionvc: bb575171-9a09-4adb-b34b-63b7328b7468 --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"笛木醤油","offers":[{"title":"Default Title","offer_id":47767484432589,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030.jpg?v=1748753878"},{"product_id":"sy033","title":"33. Layered soy sauce 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_2.png?v=1744946393\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKatagami-san's love and knowledge of soy sauce is boundless\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eLocated in a quiet village at the foot of the mountains in central Nara Prefecture, Katagami Soy Sauce uses soybeans grown in Nara Prefecture as its main ingredient and brews four types of soy sauce in-house in large cedar barrels: Koikuchi, Usukuchi, Saishikomi, and Tamari. Each soy sauce beautifully reflects Katagami-san's individuality. Despite his gentle personality, he is more passionate about soy sauce than most. When he starts talking about soy sauce, he becomes a maniac, delving deeply into everything from production methods to brewing science. Furthermore, Katagami-san is a self-proclaimed \"foodie.\" This brewery is highly recommended for anyone looking for a soy sauce that's a little different from the norm. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_3.png?v=1744946392\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEntrusted to the microorganisms that inhabit the brewery\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Katagami says, \"Kioke are treasures.\" He says that 70% of soy sauce production depends on the quality of the koji, but the remaining 30% is the taste of the kioke.\u003c\/p\u003e\n\n \u003cp\u003e\"The brewing process takes place from January to May, and fermentation begins in June or July. In other words, something brewed in January has six months to ferment, while something brewed in May only has one month to ferment.\"\u003c\/p\u003e\n\n\u003cp\u003e Therefore, there is a roadmap for which type of soy sauce should be prepared and when, and the contents are based on Katagami theory.\u003c\/p\u003e\n\n\u003cp\u003e Katagami-san is familiar with the characteristics of each wooden barrel and knows what kind of flavor each one produces. Although he cannot control the bacteria that live in the barrels, his many years of experience have enabled him to make soy sauce that takes advantage of the characteristics of each barrel, resulting in the unique flavor of Katagami Soy Sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_4.png?v=1744946393\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOne of the richest soy sauces among all the re-brewed soy sauces\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe sourness, unique aroma, and robust flavor of this soy sauce, created through layered brewing, give it a distinctive character that stands out even among other soy sauces, and some people will love it and others will hate it. It is this unique character that makes it a great match with Chinese cuisine.\u003c\/p\u003e\n\n\u003cp\u003e This bottle is all you need to season roast pork. The rich umami flavor of the soy sauce permeates the pork, resulting in a surprisingly mild flavor. It also tightens the flavor of dishes like double-cooked pork and mapo tofu, and when cooked in a frying pan over high heat, the soy sauce lightly browns, spreading a fragrant aroma and further enhancing the depth and richness of the flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_1.png?v=1744946393\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCombine with butter and garlic\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Because it is raw soy sauce that has not been heat-sterilized, the moment you pour it over a piping hot steak, a sizzling sound and a fragrant aroma rise up, instantly stimulating your appetite. The combination of aroma, sound, and taste creates a feast.\u003c\/p\u003e\n\n \u003cp\u003eSimply add soy sauce and wasabi for a refreshing taste. Add soy sauce and butter for a rich, teppanyaki restaurant-style flavor. Add soy sauce and garlic for maximum punch! We're sure you'll enjoy your steak right to the last bite. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 61b05bda-774d-4c74-8e97-05057e04396b --\u003e\u003c\/p\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484727501,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033.jpg?v=1748671327"},{"product_id":"sy043","title":"43. Tsurujyo 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_1.jpg?v=1722673088\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eRe-brewed sake packed with the flavor of four years of aging\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It's such a popular brand that even customers from overseas come to the store just for Tsurusho. It's a four-year-aged re-brewed soy sauce, made by aging dark soy sauce for two years, then adding mash and aging it for another two years. It's so rich and smooth that it even tastes slightly sweet, and some people say that after trying it once, they can't use any other soy sauce. It's a soy sauce that's definitely worth trying for people who don't like the saltiness of soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_2.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Passing on the taste of wooden barrel brewing to future generations\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe distinctive feature of Yamaroku Soy Sauce is that it is brewed in wooden barrels. And it is made from those wooden barrels themselves. Over time, the number of soy sauce breweries that use wooden barrels for brewing has steadily decreased, and there is only one barrel maker that manufactures wooden barrels left. \"It will be fine for my generation, but by the time my children and grandchildren come, wooden barrels will be gone.\" Feeling this, Yamamoto decided to become an apprentice to a barrel maker along with two carpenters from Shodoshima.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e They then started making their own barrels in 2013. From there, they reached out to barrel-brewers across the country, and are now making new barrels with members from different manufacturers and industries. In order to increase the value of wooden barrels themselves by making their techniques public and sharing them, many craftsmen have gathered on Shodoshima as part of the \"Wooden Barrel Craftsmen Revival Project.\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_3.jpg?v=1722673089\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eVanilla ice cream as a Japanese dessert\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It may seem like an unexpected combination, but if you pour Tsurusui soy sauce over vanilla ice cream and let it soak in for a bit before eating, it will create a sweet and salty mitarashi flavor that will leave you wanting more! This soy sauce dessert, which can also be found at Yamaroku Chaya in Shodoshima, is an unforgettable taste once you've tried it. Vanilla ice cream just isn't enough! You'll want to pour Tsurusui soy sauce over it! You'll be hooked. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_4.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e When it comes to tuna, Tsurusho is a staple\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The rich, long-aged Tsurusho sauce goes perfectly with tuna. It is especially recommended for red sashimi, which is the epitome of tuna! It removes the fishy smell of the sashimi, and brings out the flavor of both the sashimi and the soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_5.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e If you're looking for meat, pork steak is the best.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eSaishikomi soy sauce goes well with meat, but we recommend trying Tsurusho with thickly cut pork steak. Compared to beef, pork is thick but light, but it adds richness and flavor. It brings out the flavor of the meat without interfering with it. You can also eat the fat easily. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485055181,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043.jpg?v=1749543104"},{"product_id":"sy052","title":"52. Handmade soy sauce, two-stage brewing, aged for three years, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_1.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious soy sauce that can be enjoyed in any household\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you were asked who the soy sauce maker is who loves making soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, his wife, Yasushi, and Tetsuya are so passionate about soy sauce that they can't stop talking about it. This family is truly warm and you can feel their love for making soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When President Yoshihiro had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and knew, \"That's the aroma of our soy sauce!\" In this household it was simmered dishes, in that household it was boiled fish. \"There are as many flavors as there are households. That's why we want soy sauce that anyone can enjoy.\" It's a flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of food, and it feels like he's brimming with love for soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_2.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Recommended as an introduction to re-brewed soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAll ingredients, including soybeans, wheat, and salt, are domestically produced. This soy sauce is aged for three years, with koji added once more to dark soy sauce that has been aged for two years and then aged for another year. It is rich, soft, and has no peculiar taste, making it a great introductory soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"The key to brewing is letting it sit,\" says Okamoto. Once the soybeans are purchased, they are left in the brewery for a year, and when they are brought into the brewing room, they are left to sit overnight. This allows the koji mold to start working on its own, eliminating the need for extra human intervention. This soy sauce brewing method brings out the power inherent in the raw materials and microorganisms themselves. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_3.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For tonkatsu and fries\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you're someone who thinks, \"Of course, tonkatsu goes with sauce!\", then you should definitely try our handmade soy sauce, which has been brewed twice and aged for three years. Compared to sauce, it's lighter, so the umami of the soy sauce that permeates the batter is gentle, and you can still taste the flavor of the meat. It also pairs well with the accompanying cabbage. Once you try it, you might become addicted to the charms of re-brewed soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_4.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Refreshing Japanese-style fried udon\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e While a rich, delicious sauce-flavored yakisoba is great, if you're in the mood for something lighter, try soy sauce-flavored yakisoba. Saishikomi is richer than koikuchi, giving it a nice color and a refreshing taste while still retaining the umami flavor. The handmade soy sauce, two-stage brewing, and three-year aging process creates a soft flavor that brings out the flavor of the ingredients, allowing you to enjoy the sweetness of vegetables like cabbage and carrots. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_5.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Overcome your dislike of vegetables with re-seasoned green peppers\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMugen ○○ is all the rage! Mugen ○○ is great for keeping on hand and is also recommended for kids who don't like vegetables.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It's easy to make; just stir-fry green peppers in sesame oil, add bonito flakes, roasted white sesame seeds, and soy sauce, and mix. Made with a mild, homemade soy sauce, it's two-stage fermentation process and aged for three years, resulting in a rich yet gentle flavor. The flavors of the bonito flakes and white sesame blend well with the soy sauce, reducing the bitterness of the green peppers. Adding sugar makes it easier for children to eat, and sprinkling shichimi peppers on top is also recommended as a snack. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡本醤油醸造場","offers":[{"title":"Default Title","offer_id":47767486202061,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052.jpg?v=1748671284"},{"product_id":"sy080","title":"80. Unbleached, 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_1.png?v=1744959046\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUnbleached soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eYoshinori Shiro of Mitsuru Soy Sauce has revived his in-house brewing, which had been suspended since the 1960s. Having harbored a dream of starting his own brewery since high school, Shiro searched for soy sauce breweries that continued to make soy sauce using traditional methods while studying at Tokyo University of Agriculture. He accepted short-term training at seven breweries before graduating. After graduation, he trained for a year at the Okamoto Soy Sauce Brewery in Hiroshima Prefecture, then spent a year studying at the Japan Food Coordinator School (JFCS), before returning at the age of 25. Starting from nothing, he secured a place for brewing, a koji room for making koji, and a place to line up wooden barrels for fermentation and aging. He also repaired unused wooden barrels, gathered all the tools needed for brewing, and, with the ideal ingredients, successfully revived brewing after a hiatus of nearly 40 years.\u003c\/p\u003e\n\n \u003cp\u003eThe soy sauce that was first brewed in January 2011 was aged for two years, and the first pressing of the in-house brew was held in February 2013. This was the birth of \"Nama-ri.\" \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 0ffc1f10-a69a-4cfb-b7c1-6ea7f0da828d --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_2.png?v=1744959046\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe ever-evolving soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The basics of how soy sauce is made are the same at every brewery. However, there are differences in the details, such as temperature control and time for making koji, the tools used, how often the moromi is stirred, and how the vats are managed.\u003c\/p\u003e\n\n\u003cp\u003e Generally, soy sauce production is a family business that is continued over many generations, and many breweries make small improvements while preserving the flavor of the soy sauce that has been passed down for generations. However, Shiro's \"Niseri\" takes advantage of the fact that it has no history, and actively searches for \"delicious soy sauce\" by changing the type of koji starter and ingredients, as well as changing the brewing ratio and stirring method one after another.\u003c\/p\u003e\n\n \u003cp\u003eFor example, \"koji making\" is the most important process in soy sauce production. A traditional tool called a \"koji lid\" is used here. While a typical one can be held in one hand, Shiro boldly made it so large that it would have to be held with his arms, and used a mesh material for the bottom.\u003c\/p\u003e\n\n\u003cp\u003e \"I thought this shape would be good for uniform temperature control. I was originally shown it by a soy sauce maker. It may not have been possible to use it in the past because mesh materials were not available, but I felt it made sense for controlling excess heat generation. If I were to do it myself, I wanted to use this method.\" Shiro's soy sauce will surely be even more delicious next year than this year. You could say it is a soy sauce that is constantly evolving. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: da9dce90-37d9-4407-8450-257aab80cc3c --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_3.png?v=1744959046\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUse re-brewed soy sauce with pork dishes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis soy sauce pairs well with meat, but is especially recommended with pork. The strong umami and sweetness of the soybeans, both raw and saikomi, add richness and umami without overpowering the umami of the meat. The aroma when heated is also excellent. Please try it with a simple soy sauce seasoning. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 02331e61-6e95-47b6-b700-9c167747f46c --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_4.png?v=1744959046\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDouble use of dark soy sauce and re-brewed soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e If you feel like dark soy sauce alone is not quite enough, I recommend using a combination of dark soy sauce and re-brewed soy sauce. I often use the unbleached soy sauce from the same brewery. Add a little re-brewed soy sauce in a ratio of about 3:1. It gives the soy sauce a strong color, but also adds body and depth to the flavor. It's fun to try to find the ratio that suits your taste.\u003c!-- notionvc: 0252121e-345c-4138-b29e-c529c471fde0 --\u003e\u003c\/p\u003e","brand":"ミツル醤油醸造","offers":[{"title":"Default Title","offer_id":47767487676621,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080.jpg?v=1748671663"}],"url":"https:\/\/store.s-shoyu.com\/en-us\/collections\/kioke-saishikomi.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}