All of them are sweet. 6 sweet flavors.
Shokunin Shoyu No.
Koikuchi Kanro / Yoshimura Brewery (Kagoshima Prefecture)
Yoshimura Brewery's masterpiece. This classic sweet soy sauce from Kagoshima offers a perfect balance of rich umami and deep sweetness. It's popular among people in the Kanto region as it's easy to season dishes and can be used to make simmered dishes delicious.
If you like sweet soy sauce, you can of course use it as a dipping sauce. It is not as thick as other Kagoshima sweet soy sauces, so it doesn't linger in your mouth. It has a distinct umami and sweetness, but is not heavy.
It is also recommended for making soy sauce pickles such as shiso leaves. When lightly pickled, it gives off a nice sweetness and a well-balanced flavor while still retaining the freshness of the shiso leaves.
Tenryu/Yoshinaga Brewery (Kagoshima Prefecture)
This soy sauce has a mellow sweetness, just the right thickness, and a well-balanced richness. It's not just sweet, but has an addictive umami flavor. It's popular as a soy sauce for sashimi with red meat such as tuna and yellowtail.
If you're trying sweet soy sauce with red meat sashimi for the first time, start with Tenryu, as it has a good balance of richness, moderate sweetness, and thickness. If you prefer a sweeter or stronger flavor, we recommend switching to another sweet soy sauce.
Hasamezu/Fukuoka Soy Sauce Store (Mie Prefecture)
Although the shop is located in the nature of Iga City, Mie Prefecture, it is always busy even on weekdays. Some customers even say, "I came all the way from Nara Prefecture over the mountains!" The sweetness is moderate, so it should be just right for those new to sweet drinks.
We especially recommend rice with raw egg on top. For those who find regular koikuchi too salty, but don't want to add dashi, Hasamezu is perfect. The refreshing taste of the soy sauce and the slight sweetness bring out the flavor of the egg.
Ohno Soy Sauce/Nomura Soy Sauce (Fukui Prefecture)
Known as the Little Kyoto of the Hokuriku region, this area experiences heavy snowfall in the winter. The saltiness of the soy sauce hits you first, and then the sweetness gradually spreads in your mouth. Many people say it's delicious on grilled rice balls.
Ohno's soy sauce has a good balance of soy sauce flavor and sweetness, making it perfect for vinegared dishes. It's seasoned with a 4:1:1 ratio of vinegar, soy sauce, and sugar. The balance of sweet and sour creates a rich, sweet flavor even with less sugar.
Sweet soy sauce is also great for making ponzu sauce. Simply mix dashi, soy sauce, vinegar, and fruit juice in a 5:2:1:1 ratio to easily make your own ponzu sauce. If you don't like the taste of store-bought ponzu sauce, be sure to give this a try. Its refreshing sweetness goes well with pork shabu-shabu.
Kanena Soy Sauce/Nagatomo Miso Soy Sauce ( Miyazaki Prefecture )
Those new to this dish may be surprised by its sweetness. It is relatively sweet even among Kyushu varieties, but it is not thick, but rather light. It goes well with meat-wrapped rice balls and simmered fish. It can also be served with wasabi or ginger as condiments.
Kanena soy sauce is a light-colored, refreshingly sweet soy sauce, so when used with white fish sashimi, it brings out the flavor of the fish while still retaining a strong sweetness. Even among Kyushu soy sauces, which tend to be sweet, Kanena soy sauce is not heavy, but rather has a refreshing, non-thick consistency.
Sashimi soy sauce / Kubo Brewery Partnership (Kagoshima Prefecture)
It has a thick consistency like a sauce and is characterized by the strong sweetness that is unique to Kagoshima Prefecture. For those who want to eat sashimi with a rich, sweet soy sauce. The rich, addictive flavor is popular with locals and people from outside the prefecture.
As a Kanto native, I don't really like sweet soy sauce with sashimi, so I often use sashimi soy sauce with simmered dishes. Sashimi soy sauce is particularly sweet among sweet soy sauces, but when used with simmered dishes, it has a "good sweetness" that makes it easy to bring out the flavor. Add sweetness to taste with sugar or mirin, and it's recommended for Nikujaga (meat and potato stew) or braised pork.
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