33. Layered soy sauce 100ml

It's so unique that people will either love it or hate it!

Its sourness, unique aroma, and rich flavor go particularly well with meat rather than fish. It is also recommended as a melted butter sauce for steak, or as a substitute for oyster sauce in Chinese dishes such as mapo tofu.

Ingredients: soybeans (domestic), wheat, salt

Shokunin Shoyu No. 33

Katagami-san's love and knowledge of soy sauce is boundless

Located in a quiet village at the foot of the mountains in central Nara Prefecture, Katagami Soy Sauce uses soybeans grown in Nara Prefecture as its main ingredient and brews four types of soy sauce in-house in large cedar barrels: Koikuchi, Usukuchi, Saishikomi, and Tamari. Each soy sauce beautifully reflects Katagami-san's individuality. Despite his gentle personality, he is more passionate about soy sauce than most. When he starts talking about soy sauce, he becomes a maniac, delving deeply into everything from production methods to brewing science. Furthermore, Katagami-san is a self-proclaimed "foodie." This brewery is highly recommended for anyone looking for a soy sauce that's a little different from the norm.

Entrusted to the microorganisms that inhabit the brewery

Katagami says, "Kioke are treasures." He says that 70% of soy sauce production depends on the quality of the koji, but the remaining 30% is the taste of the kioke.

"The brewing process takes place from January to May, and fermentation begins in June or July. In other words, something brewed in January has six months to ferment, while something brewed in May only has one month to ferment."

Therefore, there is a roadmap for which type of soy sauce should be prepared and when, and the contents are based on Katagami theory.

Katagami-san is familiar with the characteristics of each wooden barrel and knows what kind of flavor each one produces. Although he cannot control the bacteria that live in the barrels, his many years of experience have enabled him to make soy sauce that takes advantage of the characteristics of each barrel, resulting in the unique flavor of Katagami Soy Sauce.

One of the richest soy sauces among all the re-brewed soy sauces

The sourness, unique aroma, and robust flavor of this soy sauce, created through layered brewing, give it a distinctive character that stands out even among other soy sauces, and some people will love it and others will hate it. It is this unique character that makes it a great match with Chinese cuisine.

This bottle is all you need to season roast pork. The rich umami flavor of the soy sauce permeates the pork, resulting in a surprisingly mild flavor. It also tightens the flavor of dishes like double-cooked pork and mapo tofu, and when cooked in a frying pan over high heat, the soy sauce lightly browns, spreading a fragrant aroma and further enhancing the depth and richness of the flavor.

Combine with butter and garlic

Because it is raw soy sauce that has not been heat-sterilized, the moment you pour it over a piping hot steak, a sizzling sound and a fragrant aroma rise up, instantly stimulating your appetite. The combination of aroma, sound, and taste creates a feast.

Simply add soy sauce and wasabi for a refreshing taste. Add soy sauce and butter for a rich, teppanyaki restaurant-style flavor. Add soy sauce and garlic for maximum punch! We're sure you'll enjoy your steak right to the last bite.