{"title":"溜醤油（木桶仕込み）","description":"","products":[{"product_id":"sy026","title":"26. Minobi 100ml ","description":"\u003ch2 class=\"m_title\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_2.png?v=1744952178\" alt=\"\"\u003e\u003c\/h2\u003e\n\n \u003ch2 class=\"m_title\"\u003e\u003cstrong\u003eTamotsu soy sauce made with less water\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is mainly produced and consumed in the Tokai region (Aichi, Gifu, and Mie), but its production method is different from that of the commonly available dark soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with 120% to 130% salt water relative to the amount of koji made from soybeans, wheat, etc., tamari soy sauce is made with 50% to 100% salt water. Since miso balls are made and weights are placed on top, it may be more similar to making miso than soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eBecause tamari soy sauce uses less water, it cannot be stirred (the process of stirring the various flavors). For this reason, a cylindrical object called a \"chimney\" is inserted into the wooden barrel. There is a hole at the bottom of the chimney, which is where the soy sauce collects. Over the course of two years, the soy sauce that has accumulated inside the chimney is repeatedly scooped up with a long ladle and poured over a stone weight, a process known as \"kumikake.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_3.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"m_title\"\u003e \u003cstrong\u003eRaw pulling and pressing\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamakawa Brewery offers two types of gluten-free tamari soy sauce: \"Nagara\" and \"Minobi.\" Both are aged for two years in wooden barrels and are made using a 10-water brewing method that uses only domestic soybeans and salt. The ingredients and process are exactly the same, but the main difference is the method of pressing: \"raw\" or \"pressed.\"\u003c\/p\u003e\n\n \u003cp\u003eThe wooden barrels for tamari soy sauce have a spout at the bottom. \"Namabiki\" is the natural extraction of soy sauce that has accumulated at the bottom of the barrel through the spout, which takes over a year to extract, as it only drips out slowly. Once the namikibiki is complete, the brewer enters the barrel and digs out the hard, heavy moromi with a shovel. This moromi is unique to tamari soy sauce, and is called \"miso\" due to its low water content, but it is completely different from regular miso. The excavated moromi is sliced ​​into slices a few millimeters thick using a \"miso cutter,\" wrapped in thick cloth, and stacked before being slowly pressed. Squeezing the moromi carefully over time prevents the inclusion of impurities. It takes approximately two months to extract one barrel's worth of moromi. \u003cbr\u003eBecause of this process, the wooden barrels used to brew tamari soy sauce are shorter and wider than regular barrels, even though they have the same capacity. Furthermore, the barrel's side panels are designed to be about 1cm thicker than standard ones. When brewing, miso balls are placed in the barrel, a cloth is placed on top of them, and then a layer of stones is placed on top before the brine is poured in, which puts a lot of pressure on the barrel. The barrel needs to be strong enough to withstand that pressure.\u003c\/p\u003e\n\n\u003cp\u003e \"Minobi\" is a pressed soy sauce. In 2025, it was renewed to a gluten-free version, brewed only with domestic soybeans and salt. Previously, \"Minobi\" was brewed for five minutes and was quite thick, but now it is brewed with 10 water, giving it a nice thick consistency. Although the aroma is more subdued, the unique flavor remains, and the gentle sweetness of the soybeans is more pronounced. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_4.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eContinuing to expand the possibilities of tamari soy sauce\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Kanako Yamakawa, the fourth generation owner, has loved going into the storehouse since she was a child, and grew up looking up at the large wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Tamari soy sauce has less water than other soy sauces, so it is made using a method that requires a lot of hard work, such as \"drawing water\" and \"digging up the miso paste.\" \"Even if it's a difficult task for me, I want to try it all with my own hands at least once. Because I can't convey it properly unless I touch it and understand it myself. I want to etch Tamari soy sauce in everyone's memories, even if just a little,\" says Kanako, who is actively involved in the work of making soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, the brewery's event, \"Tamariya Brewery Open House,\" hosts experiential events such as selling sandwiches and sweets made with Yamakawa Brewery's soy sauce and miso at restaurants, wooden barrel exploration tours, and tamari soy sauce workshops, expanding the possibilities of tamari soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: c8ae79b5-0bd2-476f-b9ef-f75554e0514d --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_5.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe power of Minobi that natto connoisseurs should try\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Minobi, with its gentle sweetness, richness, and creamy texture of soybeans, is a perfect match for large-grain natto. When sprinkled generously, it gently envelops the fermented aroma unique to natto while enhancing the flavor of the soybeans, making it a recommended choice for natto connoisseurs. \u003c!-- notionvc: 6d1fc353-d796-4e1d-b991-a75712f4f429 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2f2463e6-be81-41e1-a6d2-54ef3d7c198c --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_1.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRich soy sauce for a strong flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIt has twice the umami of regular dark soy sauce, making it perfect for dishes that require a strong flavor, such as simmered dishes. Try this unique flavor that cannot be achieved with other soy sauces.\u003c\/p\u003e\n\n\u003cp\u003e It is also often used in ramen restaurants, and its mellow saltiness, sweetness, and richness give the soup depth, making it a bowl you'll want to drink down to the last drop. The soy sauce has a strong presence, yet blends well with the rest of the dish, creating an exquisite balance that stands out. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f5472eb9-3671-4ce0-824c-ce515b14948d --\u003e\u003c\/p\u003e","brand":"山川醸造","offers":[{"title":"Default Title","offer_id":47767484301517,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026.jpg?v=1748671873"},{"product_id":"sy050","title":"50. Owari no Tamari 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_3.png?v=1749191520\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eRich tamari made only from soybeans\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is produced mainly in the three Tokai prefectures.\u003c\/p\u003e\n\n\u003cp\u003e Among them, Taketoyo Town on the Chita Peninsula in Aichi Prefecture is known as a major producer of tamari soy sauce, with many breweries concentrating there. Marumata Shoten, founded in this town in 1829, has stubbornly maintained the traditional method of using 100% soybeans and brewing in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Inside the wooden storehouse, 70 traditional wooden barrels are lined up in an orderly fashion.\u003c\/p\u003e\n\n \u003cp\u003eHowever, for people in the Tokai region, it is so closely tied to their lives that they say, \"When you think of soy sauce, you think of Tama!\" However, for people outside the Tokai region, it may not be very familiar.\u003c\/p\u003e\n\n\u003cp\u003e This tamari soy sauce is completely different from other soy sauces in terms of ingredients and production method.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with soybeans and wheat in a 1:1 ratio, tamari soy sauce is characterized by a higher soybean ratio. Owari tamari is made only with soybeans and salt, without using wheat.\u003c\/p\u003e\n\n\u003cp\u003e This difference is what gives tamari soy sauce its rich flavor and unique thick texture. \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\/sy050_2.png?v=1749191520\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThe power of nature and the hand of man\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e One of the major features of tamari soy sauce production is the production of koji, known as \"miso balls.\" Steamed soybeans are hand-formed into balls the size of a thumb.\u003c\/p\u003e\n\n \u003cp\u003eA very small amount of salt water is added to it, but the amount is less than half of the amount of dark soy sauce. It looks almost like miso paste. Naturally, you cannot stir it like regular soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e For this reason, a cylinder is placed inside the wooden barrel, and the liquid that naturally accumulates there is scooped up with a ladle and poured back over the stone in a process called \"kumikake.\" This \"kumikake\" is an essential process for making tamari soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e \"Even when the soy sauce has matured, we check on it every day and frequently add more water. At first glance, it may seem like it is being managed by humans, but you can really feel that soy sauce is made by the power of nature.\u003c\/p\u003e\n\n \u003cp\u003e\"Fermentation can be done efficiently if you control the temperature, but maturation takes time. No matter how much human technology advances, I don't think we can speed up the natural maturation process, and I feel like we can't beat the power of nature,\" said President Deguchi Tomoyasu.\u003c\/p\u003e\n\n\u003cp\u003e When we asked about the future of the brewery, he also said the following.\u003c\/p\u003e\n\n\u003cp\u003e \"I'm not thinking about expanding the size of the brewery. I want to make something that is more valuable,\" he said. When asked, \"What do you mean by something valuable?\" he replied, \"I don't want to make something that is too expensive for everyday use. Something that is essential to daily life. Soy sauce that is made with the right ingredients and with the utmost care. And it's delicious. It's quite simple!\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_1.png?v=1749191520\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTamari soy sauce is not sweet soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eHave you ever seen the label \"Tamari Soy Sauce\" in the seasoning section?\u003c\/p\u003e\n\n\u003cp\u003e However, the word \"tamari\" can have a slightly different meaning depending on the region.\u003c\/p\u003e\n\n\u003cp\u003e For example, some people call Kyushu's thick, sweet sashimi soy sauce \"tamari soy sauce,\" while in some regions, \"soy sauce = tamari\" has long been a familiar term.\u003c\/p\u003e\n\n\u003cp\u003e But in fact, \"tamari soy sauce\" is one of the well-defined types.\u003c\/p\u003e\n\n\u003cp\u003e JAS (Japanese Agricultural Standards) classifies soy sauce into five types, one of which is \"tamari soy sauce.\"\u003c\/p\u003e\n\n\u003cp\u003e It is mainly produced in the Chubu region. Its salt content is almost the same as that of dark soy sauce, so it is by no means a \"sweet soy sauce.\"\u003c\/p\u003e\n\n \u003cp\u003eHowever, some people perceive this rich umami as \"sweetness\" in their taste buds. This may be a mellowness that lies deep within the ingredients, rather than the sweetness of sugar.\u003c\/p\u003e\n\n\u003cp\u003e I would especially like those who have the image that \"tamari soy sauce = sweet soy sauce\" to try authentic tamari soy sauce at least once. \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\/sy050_3.jpg?v=1722583720\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eEnjoy the rich umami flavor of steak\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This limited edition product is carefully aged for three years in cedar barrels and made with only whole soybeans and salt from Aichi Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Only a small amount of brine is used in the brewing process. This allows the umami flavor to be tightly concentrated. The nitrogen content of the umami component is a whopping 3.0%. The rich, full-bodied flavor and deep taste, combined with the smooth, mellow taste that only long-term aging can provide, spread throughout your mouth. One bite and you'll never forget it. Such is the powerful thickness and flavor.\u003c\/p\u003e\n\n \u003cp\u003eFirst, add a little to a lean steak. The more you chew, the more the umami of the meat comes out, and the presence of the tamari soy sauce is even greater, creating an exquisite harmony. \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\/sy050_5.jpg?v=1722583720\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eVegetables become a treat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Owari Tamari has a rich, umami flavor that is enough to complete any dish, and even simple preparations can result in a surprisingly satisfying dish.\u003c\/p\u003e\n\n\u003cp\u003e For example, slowly grill some thickly sliced ​​onions in sesame oil. Finish with a dash of black pepper and Owari Tamari. That's all it takes to turn your onions into a feast!\u003c\/p\u003e\n\n\u003cp\u003e The onions are fragrant on the outside and soft and sweet on the inside, and the rich aroma and umami of tamari combine to create a deep flavor that is almost like a sauce. Even I, who don't like onions, find this dish delicious and want to recommend it to others.\u003c\/p\u003e\n\n \u003cp\u003eAnother recommendation is avocado. The rich, sticky texture is perfectly complemented by the full-bodied flavor of Owari Tamari, which brings out the natural sweetness of the avocado. \"Rich, yet not salty.\" This mellowness is the charm of this Tamari.\u003c\/p\u003e\n\n\u003cp\u003e Owari Tamari brings out the full flavor of vegetables. Try it when you want to enjoy a special dish while still preserving the flavor of the ingredients. \u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e\u003c!-- notionvc: ea5f0cba-5889-468a-ae73-d5c06716d06c --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePopular with ramen shop owners\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Many ramen shop owners and those currently in training who are searching for their own ramen visit the store. Owari Tamari is a particular favorite among all the Tamari soy sauces available.\u003c\/p\u003e\n\n\u003cp\u003e It has a strong, solid umami flavor and the aroma of authentic soy sauce, so the flavor is consistent.\u003c\/p\u003e\n\n \u003cp\u003eRather than using it as a base, many people add a small amount to dark soy sauce, and it is said that \"just adding a little bit completely changes the flavor of the soup.\"\u003c\/p\u003e\n\n\u003cp\u003e However, because production of Owari Tamari is limited, it cannot be sold for commercial use.\u003c\/p\u003e\n\n\u003cp\u003e Even so, some ramen chefs purchase it for personal use, saying, \"There's a flavor that can only be achieved with this soy sauce.\" If you're trying to make ramen at home, be sure to give it a try.\u003c\/p\u003e\n\n\u003cp\u003e However, please note that while it will add depth and complexity to the umami flavor, it will also darken the color of the soup. If you are concerned about color, use it sparingly. \u003c!-- notionvc: 1604fb2a-2f37-47ae-9d4e-5f3bdfc8396f --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"丸又商店","offers":[{"title":"Default Title","offer_id":47767486136525,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050.jpg?v=1748752228"},{"product_id":"sy076","title":"76. Tsuresoi 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076_1.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Not a thick black liquid\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nanzo Shoten, which was founded 145 years ago, makes Tsuresoi using soybeans and sun-dried salt from Aichi Prefecture, which is aged carefully in wooden barrels for three years. It is brewed using a \"five-minute brewing\" method, which uses only half the amount of water compared to the amount of soybeans, resulting in a rich, flavorful finish.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It is made by mixing the thick extract that drips from the bottom of the barrel with the pressed moromi.It is not a thick, black tamari, but rather has a strong umami flavor, a reddish-brown color, a crisp taste and a fruity aroma. \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\/sy076_2.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Putting all our effort into making koji\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The secret to Tsuresoi's beautiful color seems to be the koji making. The third generation owner began accumulating data and continued to research the causes of bad times and the reasons why good times were good.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Good koji is said to have a chestnut scent, and I always pay attention to the sensation and aroma when I break open the miso ball,\" says fifth-generation owner Yaemon Aoki. Together with his son Yoshiyuki, they continue to preserve the traditional flavor. \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\/sy076_3.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For lean tuna sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Sashimi is a food that allows you to directly experience the umami flavor of soy sauce. Tamari soy sauce clings firmly to sashimi and eliminates its fishy odor, making it a great choice for lean meat. Tsuresoi has a good balance of richness and mellowness, making it easy to use even for those new to tamari soy sauce. Taking advantage of its bright color and richness, it is also recommended for pickling.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you are still bothered by the fishy smell, try rinsing the sashimi under running water and wiping it dry with kitchen paper. This simple step will completely remove the fishy smell and bring out the aroma of the tsuresoi. \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\/sy076_4.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e It is also delicious with grilled silken tofu.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhile simmering is the most common way to cook fried tofu, grilling is also recommended. Grill both sides in a frying pan with sesame oil, then place in a bowl and add a drizzle of soy sauce. The flavor impression will change considerably depending on the type of soy sauce you use. The refreshing, non-overpowering aroma of tsuresoi goes well with sesame oil, and the umami of soy sauce envelops the softness and juiciness of the smooth, fluffy silken 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\/sy076_5.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A rich ponzu sauce that pairs well with meat\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eHomemade ponzu sauce can be made with different soy sauces and citrus fruits, resulting in different flavors, allowing you to enjoy your favorite taste. It's surprisingly easy to make, as all you need to do is combine dashi, soy sauce, vinegar, and fruit juice. If you make it with tsureso, it will have a rich, rich ponzu sauce that will never be lacking when paired with meat. If you let it sit for a while before using, it will have a more mellow flavor.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"南蔵商店","offers":[{"title":"Default Title","offer_id":47767487348941,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076.jpg?v=1749543104"},{"product_id":"sy084","title":"84. Takayama Whole Soybean Tamari 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084_1.jpg?v=1722584154\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The sake is aged for three years without a break.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis soy sauce is aged for a long time. Because only a small amount of salt water is used in the preparation, it looks more like miso, but the liquid that has accumulated in a cylindrical pipe is scooped up and poured over the stone, a process called \"kumikake,\" which is repeated many times.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When it's time to press, they dig it out with a shovel and carry it. It's hard work to go into a barrel that's over 2 meters high and scoop it out with a shovel. In the winter they prepare the sake, in the summer they pump it, and then they press it. There's no time to rest in the sake brewing process, all year round. \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\/sy084_2.jpg?v=1722584155\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The juice is made from soybean miso that has been naturally fermented in a cedar barrel for three years.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This gluten-free soy sauce is made only from soybeans and salt from Aichi Prefecture. Made by squeezing soybean miso that has been naturally fermented in a large cedar barrel for three years, the soy sauce has a light texture but a strong aroma. It has just the right amount of saltiness when poured over food, and gives it a glossy shine when grilled. \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\/sy084_3.jpg?v=1722584154\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Tofu with the delicious flavor of tamari\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFor regular tofu, which is sold relatively cheaply at supermarkets, we recommend Tamari soy sauce. The rich umami of Takayama Whole Soy Tamari envelops the tofu, giving it a sweet taste. However, it may be too rich for the delicious tofu sold at tofu shops, and the two soy sauces may not be able to take advantage of each other's strengths. \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\/sy084_4.jpg?v=1722584154\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Fried udon noodles with a rich aroma\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e For those who like the sweetness and strength of soy sauce, we recommend yaki-udon noodles with tamari soy sauce. Takayama Whole Soy Tamari is a relatively light soy sauce, so it is easy to use in cooking, and you can enjoy its deep flavor and rich aroma. For a finishing touch, top with bonito flakes or sakura shrimp to enhance the flavor even more. \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\/sy084_5.jpg?v=1722584155\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Glossy chicken teriyaki\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eJuicy chicken teriyaki is a hearty and classic side dish. When made with tamari, the glossy shine and richness of the sauce blend well with the chicken, and the sweet and salty flavor spreads throughout your mouth. You may never want to go back to teriyaki made with dark soy sauce... The sauce has a strong umami flavor, so it goes even better with mayonnaise.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"中定商店","offers":[{"title":"Default Title","offer_id":47767487807693,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084.jpg?v=1748672043"},{"product_id":"sy098","title":"98. Isekura Whole Soy Soy Sauce 100ml","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_1.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA brewery that produces four types of soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eFounded in 1914, Isegura has been manufacturing and selling soy sauce and miso for five generations on the Tokaido road in Yokkaichi, Mie Prefecture. They take pride in brewing tamari, a type of soy sauce unique to the Tokai region, and continue to evolve with the times while preserving traditional soy sauce and miso production methods. They produce four types of soy sauce: white soy sauce, light soy sauce, dark soy sauce, and tamari soy sauce. While tamari soy sauce is made primarily from soybeans, white soy sauce is made primarily from wheat. This brewery produces soy sauces that are polar opposites in both production method and purpose.\u003c\/p\u003e\n\n \u003cp\u003eEach of the four types of soy sauce has its own brewing method. In addition, the process differs depending on whether the raw material is whole soybeans or defatted soybeans, and Ise Brewery's brewing patterns are quite diverse. Looking around the production site, you'll notice that the koji room and pasteurization equipment are also unusually shaped. Apparently, they are uniquely designed and modified by the previous generation. It seems that trial and error is in Ise Brewery's DNA, as they hang plastic or surround the wooden barrels with panels to prevent the mash from splashing when stirring. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 607ca98d-4931-4143-9e97-f0de9b953d20 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_2.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMaking soy sauce that suits the times\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"The number of soy sauce makers and consumers is decreasing every year. We want to create a soy sauce that will attract the attention of generations who have drifted away from soy sauce,\" says fifth-generation owner Shikii Kazuhiro.\u003c\/p\u003e\n\n \u003cp\u003eAlthough tamari soy sauce is traditional in this region, we have developed \"Isekura Marudaizu Soy Sauce\" using our own unique manufacturing method, which has a flavor somewhere between tamari soy sauce and koikuchi soy sauce, for local young people who prefer lighter flavors.\u003c\/p\u003e\n\n\u003cp\u003e Whole soybeans and wheat from Mie Prefecture are carefully aged in wooden barrels. It features an unprecedented bright color and a smooth mouthfeel. While not as thick as the typical tamari soy sauce, it is the perfect product for those seeking a robust umami flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 905fc79f-0b7b-4651-9c70-5c0fd46671e4 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_3.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor Ise udon sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Ise udon, which can be found mainly in Ise City, Mie Prefecture, is characterized by its jet-black sweet and spicy sauce made with tamari soy sauce. It has a rich flavor, yet is light on the palate for tamari soy sauce, and the sweetness of the dashi and sugar is well-balanced to create a mellow sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9df00f74-87a4-4669-b2cb-11add23f62d2 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_4.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe taste is somewhere between dark soy sauce and tamari soy sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003ePersonally, I don't like thick, rich soy sauce, but Isekura Marudaizu Soy Sauce is a product that even I can use easily.\u003c\/p\u003e\n\n\u003cp\u003e When you pour regular thick, gooey tamari soy sauce over rice with raw egg, the soy sauce taste is too strong and you can't enjoy the natural flavor of the egg. On the other hand, Isekura Tamari Soy Sauce has a strong umami flavor of soybeans, but it's not too strong, so you can enjoy the deliciousness of both the egg and the soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e This tamari soy sauce has a more pronounced soybean flavor than dark soy sauce, and is lighter than the typical thick tamari soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1f8dcefc-ea4e-41d6-aaa1-2b85ad607b6f --\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"伊勢蔵","offers":[{"title":"Default Title","offer_id":47767488168141,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098.jpg?v=1748672080"},{"product_id":"sy112","title":"112. Nagara 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamakawa6.jpg?v=1751964776\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTamotsu soy sauce made with less water\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is mainly produced and consumed in the Tokai region (Aichi, Gifu, and Mie), but its production method is different from that of the commonly available dark soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with 120% to 130% salt water relative to the amount of koji made from soybeans, wheat, etc., tamari soy sauce is made with 50% to 100% salt water. Since miso balls are made and weights are placed on top, it may be more similar to making miso than soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eBecause tamari soy sauce uses less water, it cannot be stirred (the process of stirring the various flavors). For this reason, a cylindrical object called a \"chimney\" is inserted into the wooden barrel. There is a hole at the bottom of the chimney, which is where the soy sauce collects. Over the course of two years, the soy sauce that has accumulated inside the chimney is repeatedly scooped up with a long ladle and poured over a stone weight, a process known as \"kumikake.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: e0c9c27b-3297-45f7-b91f-d7e0ed25b0d7 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamakawa5.jpg?v=1751964776\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRaw pulling and pressing\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamakawa Brewery offers two types of gluten-free tamari soy sauce: \"Nagara\" and \"Minobi.\" Both are aged for two years in wooden barrels and are made using a 10-water brewing method that uses only domestic soybeans and salt. The ingredients and process are exactly the same, but the main difference is the method of pressing: \"raw\" or \"pressed.\"\u003c\/p\u003e\n\n \u003cp\u003eThe wooden barrels for tamari soy sauce have a spout at the bottom. \"Namabiki\" is the natural extraction of soy sauce that has accumulated at the bottom of the barrel through the spout, which takes over a year to extract, as it only drips out slowly. Once the namikibiki is complete, the brewer enters the barrel and digs out the hard, heavy moromi with a shovel. This moromi is unique to tamari soy sauce, and is called \"miso\" due to its low water content, but it is completely different from regular miso. The excavated moromi is sliced ​​into slices a few millimeters thick using a \"miso cutter,\" wrapped in thick cloth, and stacked before being slowly pressed. Squeezing the moromi carefully over time prevents the inclusion of impurities. It takes approximately two months to extract one barrel's worth of moromi. \u003cbr\u003eBecause of this process, the wooden barrels used to brew tamari soy sauce are shorter and wider than regular barrels, even though they have the same capacity. Furthermore, the barrel's side panels are designed to be about 1cm thicker than standard ones. When brewing, miso balls are placed in the barrel, a cloth is placed on top of them, and then a layer of stones is placed on top before the brine is poured in, which puts a lot of pressure on the barrel. The barrel needs to be strong enough to withstand that pressure.\u003c\/p\u003e\n\n\u003cp\u003e Nagara is characterized by the clean, clear taste that only a freshly pressed soy sauce can offer. However, it still has the richness and deep aroma that is characteristic of tamari soy sauce. It's not too strong, yet not unsatisfying, and I think that this exquisite balance is the result of the fact that it's not pressed. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 0bfcceae-4a39-434e-9878-69559c02bb46 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamakawa1.jpg?v=1751964776\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhat purpose do you use alcohol for?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eSome soy sauce labels list alcohol alongside soybeans and wheat. I often hear people say that soy sauce that contains alcohol is bad for you, but I don't think it's that simple.\u003c\/p\u003e\n\n\u003cp\u003e In fact, I heard from Kanako, the fourth-generation owner of Yamakawa Brewery, that \"Yamakawa Brewery sprays a very small amount of alcohol into the bottles when filling them to prevent mold.\" This is also clearly stated on Yamakawa Brewery's website. It may seem like a small thing at first glance, but it is important information for consumers. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: db552957-b84d-4270-b7b2-d2cc96b30b93 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-233.jpg?v=1748788411\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eGentle tasting makes tuna even more delicious\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Although both are tamari soy sauces from Yamakawa Brewery, Nagara has a milder flavor than Minobi, but still has a satisfying taste. Its excellent taste is perfectly complemented by marinated tuna rice bowls.\u003c\/p\u003e\n\n \u003cp\u003eMarinate the rice in a 2.5:1:1 ratio of tamari soy sauce, mirin, and sake for 15 minutes to 1 hour. Even after 15 minutes, the rice has a rich flavor without being too salty, blending perfectly with the tuna. Marination for an hour will deepen the color, but the flavor of the sauce that soaks into the rice will be exceptional, and you'll be hooked.\u003c\/p\u003e\n\n\u003cp\u003e Even leftover sashimi or affordable tuna can be enhanced with plenty of umami flavor with tamari soy sauce. \u003c!-- notionvc: 250512bc-b4ea-4912-a41f-c3c6317bc28a --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1dbf9303-ca14-425f-94c9-47df0ae843ca --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-168.jpg?v=1748788297\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe mellow tamari soy sauce is also great with grilled mochi.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e For those who want to enjoy grilled mochi simply with soy sauce, Nagara is recommended. The mellow umami and rich aroma of the soy sauce further enhance the flavor of the fragrant grilled mochi. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 0d3f8e78-9613-4490-8ee6-6ea7ae051029 --\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"山川醸造","offers":[{"title":"Default Title","offer_id":47767488626893,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy112.jpg?v=1748672121"}],"url":"https:\/\/store.s-shoyu.com\/en-us\/collections\/kioke-tamari.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}