110. Every day is a good day 100ml

Reviving wooden barrel-brewed soy sauce for the first time in about 50 years

It has a good balance of umami, acidity, and aroma, and a delicate taste that isn't overpowering, while still retaining the rich flavor of soy sauce. The product name comes from a Zen phrase meaning "Every day is wonderful." It will enhance your everyday cooking.

Ingredients: soybeans (domestic), wheat (domestic), salt

Shokunin Shoyu No. 110

We want to pursue the true essence of soy sauce making.

Mizutani Soy Sauce Brewery was founded in 1853 in Hinatsucho, Hikone City, Shiga Prefecture.

After graduating from university, Yuta Mizutani, the sixth generation owner, joined the family business with the desire to "run his own business." With a strong conviction that "this is what I should be doing! This is the only thing I can do!", he revived "naturally brewed wooden barrel soy sauce" for the first time in about 50 years and created "Every Day is a Good Day."

Soy sauce is an essential ingredient in Japanese cuisine, and it is important to bring out the flavor and aroma while maintaining a balance that allows the food to be enjoyed over and over again without becoming tired of it. We work on our brewing process every day, always keeping in mind the need to bring out the five tastes of sweetness, saltiness, sourness, bitterness, and umami in a balanced way. We hope that our soy sauce will help you create delicious dishes and make you think, "Today was a good day."

The name "Every Day is a Good Day" directly reflects the concept of Mizutani Soy Sauce Brewery, which aims to make "soy sauce that makes every day better."

Two summers and one winter brewing

The soybeans and wheat used are locally produced in Shiga Prefecture. The soybeans are steamed until soft, and the wheat is slightly roasted, and then used to make the soy sauce after the moisture has evaporated.

The first few months after the mash is brewed in the wooden barrels are an important period in which the flavor develops depth and richness. That's why we use the mash sparingly and carefully. We insist on doing this by hand, carefully checking the state of the mash by looking at it up close, smelling it, and listening to the sounds. Because it's done by hand, we can notice even the smallest changes and maintain a better brewing environment.

The rice is carefully grown over two hot summers until it develops a deep, rich color, and then brewed over a cold, snowy winter to add depth to the flavor.

Use simply as a dipping sauce

While the umami flavor is strong, it's not too rich, bringing out the best in the ingredients. We recommend using it simply as a dipping sauce. Just drizzle it over hot shiitake mushrooms and you'll be sure to become a fan of Hibi Kore Kore Kobi with its elegant aroma and well-balanced flavor.

For seasoning any dish

With its excellent balance of umami, acidity, and aroma, it can be used to season any dish. It will make your everyday cooking, whether Japanese, Western, or Chinese, even more delicious. In my home, when cooking simmered dishes, we often blend different types of soy sauce to suit the ingredients.