20 wooden barrels of soy sauce

Enjoying wooden barrel soy sauce 20 bottles

It is thought that soy sauce brewed in wooden barrels accounts for less than 1% of the total amount of soy sauce in circulation, but there are still many good brewers and wooden barrels remaining throughout Japan. Wooden barrel soy sauce has the diversity unique to each brewery and seems to be full of charm.

Shokunin Shoyu No.

A young brewer's approach to new barrels

The number of barrel makers making large barrels is declining, and we are on the verge of losing the wooden barrel culture, but recently wooden barrels have been attracting attention. Young brewers in particular are fascinated by wooden barrels, and new barrels are being made all over the country, with an increasing number of breweries resuming barrel brewing.

The ecosystem unique to that brewery

The microorganisms that live there create an ecosystem unique to that brewery. When they are brought to a research institute, they often turn out to be new species of microorganisms. This is the accumulation of over 100 years of history. This is the reason why the taste can only be produced by that brewery.

Soy sauce included in this set.

The only ingredients are wheat, salt, and shochu

The 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 halved. Since no soybeans are used, it cannot be defined as soy sauce and is instead described as a wheat-brewed seasoning.

Standard wooden barrel-brewed white soy sauce

A manufacturer specializing in white soy sauce with over 200 years of history. This soy sauce brings out the flavor of the ingredients without adding color, making it easy to use in cooking. It goes well with clear soups, cooked rice, and pasta, as it also pairs well with olive oil.

Raw type that has not been pasteurized

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!

It can also be used as a dipping sauce to bring out the full flavor.

This unique soy sauce is created by Katagami, a self-proclaimed "foodie." It maintains the balance of light soy sauce color and aroma while pursuing the strongest umami flavor possible. It looks strong, but can also be used as a dipping sauce.

Light soy sauce that can be used like dark soy sauce

It is aged in wooden barrels for about a year. Its color is light, but it has the unique aroma and subtle sweetness of wooden barrel brewing. You can use it in cooking, or pour it over ingredients to enjoy them.

A sweet sake from Yamaguchi Prefecture that is neither too strong nor too sweet

This soy sauce is made with honesty and a strong connection to the local community. It's made with wheat from Yamaguchi Prefecture and aged in cedar barrels for a year and a half, resulting in a sweet soy sauce that's a favorite among locals. The proprietress recommends using it to season croquettes.

A sweet sake from Yamaguchi Prefecture that is neither too strong nor too sweet

Starting with the koji making process, the soy sauce is brewed slowly and naturally in wooden barrels for about one to one and a half years. It has the sweetness and umami that is unique to the San'in region. Because it is left to nature, the taste and aroma can fluctuate.

Domestically produced organic JAS certified soy sauce brewed in barrels

It is brewed in a huge wooden barrel measuring 4 meters in height. The brewery, which insists on brewing all of its sake in wooden barrels, is also boldly taking on new challenges overseas. It is made with domestically grown organic soybeans and organic wheat, making it a versatile product.

A versatile type recommended for beginners

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.

A drop of the young brewer's effort

"I want to make soy sauce from scratch with my own hands," he had always wanted to do, and now his dream has finally come true. All of the ingredients, soybeans, wheat, and salt, are produced in Itoshima City, Fukuoka Prefecture. The taste has been highly praised by fellow soy sauce makers.

Genuine handmade soy sauce

Koji is made using a koji lid and stirred with a paddle. This naturally brewed soy sauce in wooden barrels, made by a young couple in Tenei Village, Fukushima Prefecture, has a fragrant and gentle flavor. We recommend trying it first by pouring it directly over rice.

With the idea that "Every day is wonderful"

This soy sauce is brewed in wooden barrels for the first time in about 50 years. The product name comes from a Zen phrase meaning "Every day is wonderful."

Sweet Kyushu soy sauce brewed in wooden barrels

The soybeans and wheat are produced in Kyushu and are naturally brewed for over a year in 20 koku wooden barrels in a natural storehouse. The sweetness that is characteristic of Kyushu soy sauce is lightly seasoned with sugar, so it can be used like regular dark soy sauce.

Raw soy sauce brewed in wooden barrels without pasteurization

This is a pure, unpasteurized soy sauce that has been fermented and aged in wooden barrels in a storehouse that has been in use since the Edo period, resulting in a refreshing taste.

Recommended as an introduction to re-brewed soy sauce

Osakikamijima in Hiroshima Prefecture can only be reached by ferry. This is a rare brewery that brews all its soy sauce in wooden barrels. It is aged for three years, but the soy sauce has no distinctive flavor and is easy to use, so it can be used as a sauce for sashimi, pork cutlets, and fries.

This is the classic re-brewing!

After 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 deep richness and mellowness. It also goes well with vanilla ice cream, sashimi, and meat as a wasabi soy sauce.

Creating products that are safe to eat

It is aged for three years in the cold season in the Okuizumo region. Morita's goal is to create a soy sauce that is safe and can be enjoyed by people of all ages. He is also particular about the ingredients he uses. He uses it to finish stir-fries, adding richness and umami.

There are many passionate fans of the rich taste

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.

The tamari made from soybean miso that has been brewed for three years

The only ingredients are soybeans and salt. This miso is made by squeezing miso that has been aged in a large barrel for three years. You will first taste the saltiness, followed by a lingering umami flavor. When grilled, it has a glossy sheen, and when poured over, a rich flavor spreads throughout your mouth.

Not only is it rich, but it also has a beautiful taste.

Its rich reddish-brown color makes it beautiful to look at. Made only from soybeans and salt, it packs a superb level of umami. When you put it in your mouth, you'll be able to taste the sweetness and enjoy the rich, deep flavor. Perfect for sashimi or other dishes.

A catalogue of Shokunin Soy Sauce is included.

This 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.