Large grains of carefully selected natto

This large, carefully selected natto allows you to fully enjoy the flavor and texture of soybeans even when eaten as is. Simply adding a small amount of rich, umami-packed tamari soy sauce brings out the flavor of the soybeans even more, and gives it a soft, rich aroma.

Minobi/Yamakawa Brewery (Gifu Prefecture)

Tamari soy sauce is characterized by the large amount of soybeans and the small amount of water used in the preparation. Because it contains a lot of soybean protein, which is the source of umami, it has a thick, rich flavor.

Minobi, which has been carefully aged for two years in wooden barrels, is a product that highlights the gentle sweetness and richness of soybeans. When poured generously, it gently envelops the fermented aroma unique to natto and brings out the flavor of the soybeans, making it an addictive product that you won't be able to put down once you try it.

Small grains of carefully selected natto

The small, carefully selected natto has a strong stickiness that clings to the entire dish, making it smooth and easy to eat. It is paired with a refreshing light soy sauce, which gently brings out the flavor of the beans and allows you to enjoy the unity of the natto and rice even more deeply.

Pale purple/Suehiro Soy Sauce (Hyogo Prefecture)

Light soy sauce is characterized by its short maturation period and light color and flavor. This "Light Purple" soy sauce is brewed with the addition of rice koji. The gentle sweetness of the rice koji results in a less salty soy sauce than regular dark soy sauce, resulting in a very mellow flavor.

Another appealing feature is the gentle aroma that is characteristic of the brewery, Suehiro Soy Sauce. The soy sauce flavor is not too strong, and the gentle aroma gently brings out the flavor of the ingredients.

Large grain regular natto

It has the texture of beans, but the taste of natto itself is subdued. Some people may find the slight bitterness or astringency bothersome. It is paired with a mellow dark soy sauce. It has a subtle saltiness, an excellent balance of aroma and sweetness, and goes well with condiments.

Wooden barrel-brewed soy sauce / Yugeta Soy Sauce (Saitama Prefecture)

Made with whole soybeans and wheat from Saitama Prefecture, it is carefully aged for a year in cedar wooden barrels. It has a soft mouthfeel and a pleasant bean flavor, making it extremely easy to use. No matter how busy he is, President Yugeta personally handles the "steaming of the soybeans," the first step in making koji. His dedicated attitude is also reflected in the gentle flavor of the soy sauce.

Small grain regular natto

Natto is small, has a mild flavor, and is easy to eat. However, some people may find it lacking in flavor. It is paired with a well-balanced dashi soy sauce. The aroma of bonito and the moderate sweetness really bring out the umami of the natto.

Soup / Sasanaga Brewery (Iwate Prefecture)

A simple, concentrated dashi soy sauce made from dark soy sauce brewed in wooden barrels and seasoned only with sugar, bonito flakes, salt, and mirin.

We are particular about slowly simmering our bonito flakes in-house, which gives them a rich bonito aroma and a deep flavor. The subtle sweetness and umami of soy sauce are perfectly balanced to create a gentle taste that is appealing.

Regular natto

This dashi soy sauce makes regular natto delicious, whether it's small or large. The secret is the tamari soy sauce used as the base. The rich tamari soy sauce is combined with the mellow aroma of dashi to create a jet-black natto.

Jet Black / Yamakawa Brewery (Gifu Prefecture)

This concentrated dashi soy sauce is full of umami and is based on tamari soy sauce, which has been aged for two years in wooden barrels and has a rich flavor and aroma, and is combined with dashi made from bonito, dried sardines, and shiitake mushrooms, mirin, and sugar.

Its mellow and rich flavor is sure to become addictive. Its deep richness, which cannot be achieved with ordinary soy sauce, has many fans who say, "I keep buying only Jet Black!" It is no longer just a soy sauce, but rather an all-purpose seasoning sauce.

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Text: Mori (Shokunin Soy Sauce)