I am often asked, "Which soy sauce do you recommend for ramen prototypes?" To be honest, it is very difficult to say "This is it!" This is because I think that there are soy sauces that suit each person's tastes and the direction they are aiming for, as well as differences in the base soup.

However, from talking to people who have come to Shokunin Shoyu directly to ask for advice, we have the feeling that if they focus on these points first, it will be easier for them to find the soy sauce they are looking for, so we selected the products from that perspective.

Shokunin Shoyu No.

We have a wide selection of soy sauces, including white soy sauce, light soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. Since white soy sauce and tamari soy sauce are completely different in terms of style, we think it's a good idea to first get a general idea of ​​the overall soy sauce.

On top of that, if you could give us a request like, "I'd rather have a soy sauce that's more like this one than this one," it would be easier for us to make a specific recommendation.

Make the most of the soup made from white shellfish and chicken

Organic JAS certified white soy sauce. Naturally extracted, not mechanically pressed, this white soy sauce has a subtle sweetness and a refined saltiness. This soy sauce is recommended for dishes where you want to bring out the flavor of the ingredients.

White soy sauce for a unique soup

Brewed twice a year, in spring and autumn. It is characterized by its mellow taste with a lot of extract and sugar. It can be used in place of salt or blended with other soy sauces.

Making the most of the soup itself, such as light chicken

This soy sauce is based on the concept of a "light soy sauce to pour over." The rice koji reduces the saltiness while providing a wonderful balance that brings out the flavor of the ingredients.

Light and sharp soy sauce

A traditional light soy sauce made with domestic soybeans and wheat. It is a light soy sauce that you can use on anything without fail. A small amount is enough for a good saltiness and beautiful color. It will create an elegant dish that makes the most of the dashi and ingredients themselves.

It has a light saltiness and a strong umami flavor.

This is a unique product made by Katagami, a self-proclaimed "foodie." It pursues the strength of umami to the limit while maintaining the balance of the color and aroma of light soy sauce. It looks strong. It can also be used as a soy sauce for pouring.

Rich, strong flavor with a mild saltiness

This Japanese-made organic soy sauce is certified by the JAS and is made in wooden barrels. The brewery is committed to brewing all of its soy sauce in wooden barrels and is boldly taking on new challenges overseas. It has a slightly unique aroma.

The rich flavor and mellowness do not interfere with the rich soup.

The brewery is surrounded by the sea and mountains, and the natural breezes blow through it. Even in the middle of summer, the brewery is stirred by hand. The mellow flavor is achieved by aging the soy sauce carefully for two years using domestic soybeans and wheat. You can feel the love that goes into the soy sauce from the maker.

It has a strong, rich umami flavor, and a mild saltiness.

Making koji using a koji lid and stirring with a paddle. The soy sauce, which is naturally brewed in a wooden barrel by a young couple from Tenei Village in Fukushima Prefecture, has a fragrant and gentle flavor. We recommend trying it by pouring it directly over rice.

A flavor that stands up to strong soups such as second boiled dried fish.

This is a raw type of rich soy sauce that has been fermented and aged for three years and has not been pasteurized. It has a strong flavor even when diluted. The aroma unique to the brewery is very strong.

It has a strong umami flavor, but is not overpowering.

Osakikamijima in Hiroshima Prefecture can only be reached by ferry. This is a rare brewery that brews all its soy sauce in wooden barrels. It is aged for three years, but has no distinctive taste and is easy to use, with a gentle umami flavor that supports you from deep within.

Strong umami flavor and thick consistency

Made with soybeans and salt only. No wheat is used. It has a rich flavor due to the long maturation period and little water used. Recommended for those who want to add a little umami. For those who like a rich chicken soup.

Ramen with soy sauce as the main ingredient

Of all the tamari, this one tastes the closest to miso, with a moderate acidity and a very strong aroma unique to the brewery. It has a concentrated umami flavor and is the most powerful in taste, aroma, and thickness.

First, please try it out.
Please also visit Matsuya Ginza store!

Our Shokunin Shoyu staff are always on hand to help you make recommendations while communicating directly with them. We have a lineup of 100 types of soy sauce, all in 100ml sizes.

*If you are coming from far away, please let us know your approximate arrival time in advance so that we can accommodate you.

Artisan Soy Sauce Matsuya Ginza Store

〒104-8130
Matsuya Ginza Store, 2nd basement floor, 3-6-1 Ginza, Chuo-ku, Tokyo
03-3567-1211 (main number)
Directly connected to Ginza Station on the Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line
8 minutes walk from JR Yurakucho Station

Raw soy sauce sold by weight

We also carry unpasteurized, freshly pressed soy sauce. The soy sauce from Yugeta Shoyu (Saitama Prefecture) is especially great for bringing out the aroma of ramen. We also have Yamaroku Shoyu's (Kagawa Prefecture) Tsurujyo soy sauce.

Artisan Soy Sauce Matsuya Ginza Store