Introductory 5
Shokunin Shoyu No.
First up is the classic dark soy sauce, a well-made, all-purpose type.
Naturally brewed using wooden barrels and domestically grown soybeans and wheat, it is best described as old-fashioned, with a simple, mild, and gentle flavor.
It also makes full use of delicate materials.
This light-colored, light-salted soy sauce will bring out the delicious flavor of the ingredients when poured over tofu or white fish sashimi, both of which are packed with umami.
A rich, long-aged type that is delicious even when licked as is.
This soy sauce is aged for three years in wooden barrels and is easy to use, with no particular flavor. It can be used with tuna sashimi or as wasabi soy sauce for meat.
This sweet soy sauce is loved in the Kyushu and Hokuriku regions.
It's a mildly sweet sake, perfect for beginners. Perfect with white fish sashimi, eggs on rice, grilled rice balls, etc.
It's incredibly rich, and has many passionate fans.
The ingredients are very simple: soybeans and salt. 100% soybeans from Aichi Prefecture are aged in wooden barrels for three years. It has a unique flavor, and its rich taste will have you hooked.
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