20. Kazusamurasaki Whole Soybean Soy Sauce 100ml

The only brewery in Chiba Prefecture that still uses traditional natural fermentation methods

For 190 years since our founding in the fifth year of the Tenpo era at the end of the Edo period, we have been producing soy sauce using natural fermentation without artificial temperature control in the Boso region of Chiba Prefecture, which is blessed with a warm climate and high-quality water.

Chiba Prefecture is the largest soy sauce producer in Japan, with three of the top five soy sauce companies, Kikkoman, Yamasa, and Higeta. In 1933, there were more than 400 soy sauce makers in Chiba Prefecture, but today there are just over 10 soy sauce brewers that make their own soy sauce, meaning that only 3% of the breweries remain in the 80 years since.

Miya Soy Sauce has continued to exist because it has been chosen by Tokyo's quality-conscious people both before and after the war. "I want people to feel that it is delicious, without any reason. I don't want people to buy additive-free or naturally brewed soy sauce because it 'seems safe,' but because it is delicious and I can't have anything else," says President Keiichiro Miya with confidence.

A traditional dark sake with a good balance of flavor and aroma.

The clean saltiness, soft aroma, and not-too-strong color make this soy sauce a well-balanced, traditional flavor! There are many different techniques used to create this traditional flavor, and it is said that the hygiene management of the moromi affects the aroma of the soy sauce.

When the moromi gets on the inside of the barrel while mixing, it is carefully scraped off to clean it. Also, while most soy sauce breweries have floors that are exactly the same height as the barrels, Miya Shoyu intentionally makes them uneven. This is to prevent the moromi from spilling onto the floor and to keep the floor always clean.

Inside the brewery, where many microorganisms live, "everything is unique, but once bad bacteria have taken up residence, it's difficult to remove. That's why we're careful not to let in any unwanted bacteria." There are many ingenious ideas for improving quality inside the brewery.

As a soy sauce to bring out the flavor of ingredients

Just like tofu, the more simple the ingredients are, the more delicious they are when eaten as is. However, if you want to add soy sauce to bring out the flavor of the ingredients, it's best to choose one that isn't too strong in a good way. Kazusa Murasaki Whole Soy Soy Sauce brings out the flavor of the ingredients with its refreshing saltiness and soft aroma.

For a clean-tasting stew

Kazusa Murasaki Whole Soy Soy Sauce has a good balance of taste and aroma, and is also recommended for simmered dishes. Making your usual simmered dishes with your favorite soy sauce will give them a different flavor.

The refreshing saltiness of the soy sauce in the lightly simmered chicken wings brings out the refreshing taste of the vinegar, creating an overall clean, sweet flavor.