5 bottles of soy sauce made in wooden barrels
5 bottles of soy sauce made in wooden barrels
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.
- [Koikuchi Soy Sauce] Wooden barrel-brewed soy sauce 100ml (Yugeta Soy Sauce)
- [Re-brewed soy sauce] Tsurusho 100ml (Yamaroku Soy Sauce)
- [Light Soy Sauce] Naturally Brewed Light Soy Sauce 100ml (Shokin Soy Sauce)
- [White soy sauce] Shiro Tamari 100ml (Nitto Brewery)
- [Tamari soy sauce] Tsuresoi 100ml (Nanzo Shoten)
Yugeta Soy Sauce (Saitama Prefecture), a wooden barrel-brewed soy sauce
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.
Dark soy sauce (honjozo)
Ingredients: soybeans (domestically produced, non-genetically modified), wheat (domestically produced), salt
Tsurusho Yamaroku Soy Sauce (Kagawa Prefecture)
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 rich, full-bodied flavor and mellow taste. It also goes well with vanilla ice cream, sashimi, and meat as a wasabi soy sauce.
Saishikomi soy sauce (honjozo)
Ingredients: soybeans, wheat, salt
Naturally brewed light soy sauce, Shokin Soy Sauce (Kagawa Prefecture)
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. Its rich flavor and color make it perfect for using more sparingly than usual.
Light soy sauce (honjozo)
Ingredients: soybeans, wheat, salt
Shiro Tamari by Nitto Brewery (Aichi Prefecture)
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 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.
Wheat brewed seasoning Ingredients: wheat, salt, shochu
Tsuresoi Nanzo Shoten (Aichi Prefecture)
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.
Tamari soy sauce (honjozo)
Ingredients: soybeans (domestically produced), salt
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