49.Hasamezu 100ml

A storehouse registered as a tangible cultural property of Mie Prefecture

Located in the mountains of Iga City, Mie Prefecture, this brewery is a long-established storehouse founded over 120 years ago, where koji is made in traditional koji lids. The moromi mash is made using a press that uses the principle of a lever to squeeze out soy sauce. A weight of over 1 ton is hung from the end of a 6m zelkova wooden pole, and the soy sauce is slowly squeezed out by the press, which resembles a giraffe, hence the name giraffe press.

The press is just the right strength to produce delicious soy sauce without mixing in the oil from the soybeans. Fukuoka Soy Sauce is probably the only place in Japan where traditional equipment is still in use. It has been designated a tangible cultural property by the Agency for Cultural Affairs, and the entire storehouse is like a museum.

The ultimate soy sauce blend

The soy sauce from Fukuoka Shoyu-ten is a "mixed" type of sweet soy sauce. It is a type of soy sauce that has amino acid liquid added to it, but the soy sauce is refreshing and only slightly sweet, so it has a gentle taste that even people from the Kanto region will not feel uncomfortable using. We often hear people say, "I won't eat soy sauce with additives in it!", but this is a soy sauce that we feel is especially recommended for those people. We think you will be able to feel the presence of additives in our soy sauce, which are not used for the purpose of mass production and low prices, but for the pursuit of deliciousness.

Use as soy sauce for rice with raw egg, white fish sashimi, or boiled greens

The slightly sweet Hasamezu soy sauce brings out the best in the ingredients when used as a pouring sauce, so it is recommended for use with white fish sashimi and boiled vegetables.

I especially recommend rice with raw egg on top. For those who find regular koikuchi too salty, but don't want to add dashi, Hasamezu is the perfect choice. The refreshing taste of soy sauce and the slight sweetness bring out the flavor of the egg.

Our recommendation is an easy homemade yakiniku sauce.

Homemade yakiniku sauce may sound difficult, but it's actually surprisingly easy to make. The key ingredients of this yakiniku sauce are grated apples and onions, and when made with sweet soy sauce, it has a sweetness similar to that of commercially available yakiniku sauce and goes particularly well with the sweet fat of pork. It's recommended for those who like slightly sweeter sauces, and it's also fun to try making your own original sauce by adding ginger, chili bean paste, sesame oil, etc.