Enjoy 6 bottles of soy sauce brewed in wooden barrels

Enjoy 6 bottles of soy sauce brewed in wooden barrels

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 takes on the challenge of using new barrels

The number of barrel makers making large barrels is decreasing, and we are on the verge of losing the wooden barrel culture, but now wooden barrels are 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 that is unique to that brewery. When they are brought to a research institute, they are often new species of microorganisms. The accumulation of over 100 years of history. This is the reason for the taste that can only be produced by that brewery.

Soy sauce included in this set.

This is the classic re-brewing method!

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 a deep richness and mellowness that is the ultimate. It can be used on vanilla ice cream, sashimi, or meat as a wasabi soy sauce.

Creating food that is safe to eat

It is matured for three years in the cold season in the Okuizumo region. Morita's theme is to make soy sauce that is safe for consumption by everyone from children to adults. He is also particular about the ingredients he uses. He uses it to finish stir-fries, adding richness and umami.

Raw type that has not been pasteurized

This light soy sauce is made from domestically produced soybeans and wheat in a wooden barrel. It is also a raw type that has not been pasteurized. The saltiness comes later, so it feels a little gentle. The balance of saltiness and umami is excellent!

A versatile type recommended for beginners

This all-purpose soy sauce is made from domestically produced soybeans and is recommended as an introductory product. The fact that it is well-aged means that it leaves no salty taste on the tongue. It is easy to use and can be used for everything from pouring soy sauce to cooking.

A drop of the young craftsman's effort

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

There are many passionate fans of the rich and rich taste

The ingredients of this soy sauce are 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 made with great dedication.

A catalogue of Shokunin Soy Sauce is included.

This is a booklet (A5 size, 20 pages) that contains not only product information, but also explanations of the different types of soy sauce and recommended ways to use them. It will be included with the product, so please take a look and try using different soy sauces accordingly.