30. Kinbue Re-brewed Raw Soy Sauce 100ml

A long-established company with over 230 years of history that produces sake using traditional brewing methods

Founded in 1789, they continue to adhere to traditional brewing methods, using only carefully selected whole soybeans, wheat, and sun-dried salt as ingredients, and slowly ferment and age their soy sauce in large cedar barrels for one to three years. They take their time to make soy sauce without rushing it, which results in a sophisticated aroma and mellow flavor. They also have their own analytical equipment, which allows them to keep track of the numbers from the ingredients stage and reflect them in the brewing process, and they regularly collect data even at the moromi stage to determine the timing of squeezing.

In November 2019, Kinbue Soy Sauce Park was opened, where visitors can eat, learn, shop, and play. The restaurant at the soy sauce brewery offers a menu that focuses on homemade udon noodles and allows visitors to compare the taste of different soy sauces. The factory tour has been renovated as Kinbue Soy Sauce School, where visitors can tour the manufacturing site while listening to explanations from the artisans who actually make soy sauce using textbooks that are fun for both children and adults.

Unpasteurized, freshly brewed soy sauce

This luxurious re-brewed soy sauce is made by carefully making koji using only whole soybeans, wheat, and sun-dried salt, and then using two-year-aged raw soy sauce as the preparation water instead of salt water, and then aging it for three years. It has a very strong, rich flavor with a strong aroma and a salty taste that is typical of soy sauce. It is a raw soy sauce that is not pasteurized, and bacteria are removed only by precise filtration.

Characterized by deep richness and outstanding sharpness

The most distinctive feature of Kinbue Saishikomi Kishoyu is its deep richness and outstanding sharpness. If you like strong soy sauce, once you experience this flavor, you may not be able to cheat on other soy sauces.

If you use it as a dipping sauce for tuna sashimi, you can feel the umami flavor more strongly while eliminating the fishy smell, and the taste disappears quickly without leaving any soy sauce in your mouth, so you can enjoy the next taste fresh. If you use it as a soup base for ramen, it will create a strong soy sauce sauce with a rich and sharp soy sauce flavor. If you use it instead of a sauce for omelettes or fried foods, you can enjoy the light flavor of the ingredients.

Also great as a secret ingredient in cooking

Kinbue Saishikomi Soy Sauce, which combines both richness and sharpness, is also effective as a secret ingredient in cooking. Just add a small amount to stews and curries to dramatically increase the depth of flavor! It goes particularly well with miso sauce, and you can create a slightly sweet, all-purpose sauce by simply mixing miso, mirin, sake, and soy sauce. It can be used on a wide range of meats and vegetables. It is also recommended as a substitute for sauce when making yakisoba.