39. Twice-aged soy sauce 100ml

Rich, re-brewed sake made in Kyoto

Kyoto is known for its light soy sauce, but if you're looking for a Kansai-style soy sauce with concentrated umami, this is it. It's delicious as is with sashimi, etc. It's also great as a dipping sauce, and can be added to mirin to simmered fried tofu.

Ingredients: soybeans (Canadian, American, domestic), wheat, salt, alcohol

Shokunin Shoyu No. 39

Product Features

Rich and delicious 39 twice-aged soy sauce made in Kyoto Kyoto is known for its soy sauce, but if you're looking for a Kansai-style soy sauce with concentrated umami, this is it. It's delicious as is with sashimi, etc. It's great as a dipping sauce, and of course you can add mirin to stewed tofu. Ingredients: soybeans (Canadian, American, domestic), wheat, salt/alcohol

Manufacturing method

Boiled deep-fried tofu Add dashi and mirin and simmer slowly. For the soy sauce, try using soy sauce and simmering it a little thicker. Because it is a thick soy sauce, it will have a strong flavor. Recommended usage (Soy sauce cooking book) Sawai Soy Sauce Kyoto City, Kyoto Prefecture

Recommended usage

Founded in 1879 (Meiji 12), the store retains the atmosphere of a Kyoto townhouse. With Kyoto latticework, cage-style windows, and a large Kyoto Moromi sign, we put in the effort to make soy sauce that satisfies our customers.