{"title":"濃口醤油（木桶仕込み）","description":"","products":[{"product_id":"sy001","title":"01. Wooden barrel-brewed domestic organic soy sauce 100ml ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_1.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e A brewery that is committed to brewing all sake in wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAll of Adachi Brewery's soy sauce is brewed in wooden barrels. Adachi believes that \"maturing in wooden barrels is the best way for the microorganisms that create the brewery's unique flavor to produce a deep, mellow soy sauce.\" Many manufacturers use FRP tanks (reinforced plastic) for cost and ease of use, but Adachi Brewery has decided to brew all of its soy sauce in wooden barrels.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The FRP tanks that had been used previously were discarded, and new barrels measuring approximately 2m in height and 30 koku (approximately 5,400 liters) were installed in March 2009. Furthermore, in the spring of 2012, a new factory was completed, and seven large barrels measuring 4m in height, 3m in diameter, and 120 koku (approximately 20,000 liters), some of the largest in Japan, were delivered next to the 43 30 koku barrels that had been in use for decades.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThrough these challenges, all of the soy sauce we brew is made from whole soybeans brewed in wooden barrels, and more than half of it is made from organic ingredients. We now meet the organic standards of Europe and other countries, and we export our soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_2.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Made with very rare domestically produced organic whole soybeans\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e There are several types of soybeans used in soy sauce, but 82% of soy sauce uses defatted soybeans, while 18% uses whole soybeans. Of these, 2.4% are domestically grown whole soybeans, and only 0.46% are domestically grown organic whole soybeans. The soy sauce is made using rare domestically grown organic whole soybeans, organic wheat, Ako sea salt, and underground water from the clear Sugihara River in Kita-Harima, and is aged for one to one and a half years in wooden barrels made from Yoshino cedar.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIt has a strong flavor with a mellow taste, a strong aroma, and a clear reddish brown color that is said to be the proof of delicious soy sauce. It can be used as a drizzle, and the aroma improves even more when cooked in cooking, so it is also recommended for boiled vegetables and meat. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_3.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Simmered pumpkin with a mild sweetness\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When you think of \"mother's cooking,\" you think of boiled pumpkin... I'm one of those people, and in my house we had a slightly moist boiled pumpkin. When you make it with a small, domestic organic pumpkin, it tastes exactly like that, with a slightly strong soy sauce flavor and a hint of sugar sweetness, bringing out the sweetness of the pumpkin itself. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_4.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Mix with mayonnaise and serve on vegetables\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eDip chilled tomatoes into this quick-to-make soy sauce mayonnaise. The gentle, mellow flavor and richness of this small, domestically produced organic soy sauce reduces the sourness of the tomatoes and brings out their sweetness. Try dipping other foods besides tomatoes, such as broccoli and asparagus, to experience a rich flavor that you can't get with mayonnaise alone. Recommended for those who don't like the smell of greens.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"足立醸造","offers":[{"title":"Default Title","offer_id":47984509157581,"sku":"","price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001.jpg?v=1748660388"},{"product_id":"sy004","title":"04. Hyakuju 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_1.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A long-established Akita store that makes soy sauce using only human eyes and hands, without relying on machines\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e You can't make good soy sauce without good koji... That's why making koji in winter is said to be the most important part of soy sauce production. Making koji using koji lids requires a lot of manpower and effort, as you have to rearrange hundreds of koji lids and loosen the koji inside by hand one by one.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eAt Ishimagoto Honten, the mountains of koji lids are still in use, and visitors are amazed at the museum-like sight. The roaster that roasts the wheat needed to make koji is a brick-built machine that has been in use since the Taisho era, and the heat source is coal! The storehouse and tools are also old and repaired, but they continue to be used with care. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_2.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A versatile, traditional dark soy sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This dark soy sauce is naturally brewed in a huge wooden barrel of 30 koku (approximately 5,000 liters) using whole soybeans and wheat from Akita Prefecture. The soothing aroma that fills the air is the same as that found in Ishimagoto Honten's brewery, and the taste is strong yet refreshing, making it the ultimate traditional soy sauce! We recommend this as your first bottle of Shokunin Soy Sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_3.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Goes well with butter, such as on buttered potatoes or toast.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe classic potato butter recipe is made by washing the whole potato thoroughly, wrapping it in plastic wrap and putting it in the microwave for 3 minutes. All you have to do is put butter on top and pour soy sauce over it. The soy sauce used in the butter is always delicious and irresistible for potato lovers. The unexpected combination of soy sauce on toast is also not to be underestimated. The subtle aroma of soy sauce is added to the bread, and the synergistic effect with the butter creates an addictive taste that you will never be able to describe.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The smooth richness of the butter and the refreshing saltiness of Hyakuju are a perfect match. Why not try other butters? \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_4.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The classic vinegar and soy sauce for gyoza\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eI've tried a variety of vinegar and soy sauces to go with gyoza, but the vinegar and soy sauce made with dark soy sauce is the most reliable. Every brand has a good balance with the vinegar, and you can enjoy it without any discomfort. In particular, the vinegar and soy sauce made with Hyakuju has a unique aroma that makes the most of Hyakuju's unique aroma, and you won't feel unsatisfied even when paired with gyoza. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_5.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rice cooked with ingredients that give off a nostalgic aroma\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The versatile Hyakuju can be used as a dipping or marinade, and you can also enjoy its wonderful aroma when used in cooking.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e White soy sauce or light soy sauce are also recommended for seasoned rice, but depending on the ingredients, you may want to use a stronger soy sauce flavor and enjoy the scorched rice. If you cook it in a clay pot, you'll be enchanted by the aroma that comes with the steam when you open the lid. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"石孫本店","offers":[{"title":"Default Title","offer_id":47767483187405,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004.jpg?v=1748663811"},{"product_id":"sy007","title":"07. Nihonichi Soy Sauce Ichiban Shibori 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_1.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery with over 220 years of history\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIt is not uncommon for soy sauce breweries to be over 100 years old, but breweries that are over 200 years old are quite rare. The factory underwent a major renovation in 2017. The raw material processing and pressing processes are now kept clean and well-managed in line with modern hygiene standards, but the pillars and beams remain the same as they were in the past.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Of course, the wooden barrels are still the same as they were made between the Meiji and early Showa periods, and the fermentation process is still the same, with natural fermentation. The fermentation process is carried out according to the natural climate and seasonal temperature changes, allowing tradition and modernity to coexist on the premises. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_2.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce worthy of the title \"Japan's No. 1\"\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis organic soy sauce is certified by OCIA Japan, the Japanese Agricultural Standards Registration and Certification Agency, and is made 100% from organic soybeans and wheat from Hokkaido, which are said to be as precious as diamonds due to the extremely low domestic production. It has a rich flavor, and the first impression is that it has a strong, robust taste, but once you taste it, you will find it has a mellow taste with a mellow saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_3.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For simmered or fried dishes\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nihonichi Shoyu Ichiban Shibori is a slightly richer flavor that is recommended for adding to stews and stir-fries. Add a splash of soy sauce to finish off a stir-fry. The aroma of the heated soy sauce and the umami flavor that combines with the oil will soak into the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_4.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Pudding with soy sauce and sea urchin flavor?!\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you pour soy sauce on pudding, it turns into sea urchin. I'm sure many of you have heard this story. If you've tried it with regular soy sauce but it didn't taste like it at all, we recommend you try Nihonichi Shoyu Ichiban Shibori.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you add the caramelized parts, soy sauce and wasabi, and mix well, you'll get a rich sea urchin flavor! Please give it a try! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡直三郎商店","offers":[{"title":"Default Title","offer_id":47767483285709,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007.jpg?v=1748667996"},{"product_id":"sy024","title":"24. Whole Soybean Raw Soy Sauce 100ml (Morita Soy Sauce) ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_1.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Safe and secure foods to eat for a lifetime\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMorita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"After using this soy sauce, I can't use any other soy sauce,\" or \"I can use this soy sauce with confidence,\" and I feel that in addition to the deliciousness, many people also say, \"I can use this soy sauce with confidence.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e President Ikufumi Morita says, \"I only use ingredients that I can see with my own eyes.\" \"If it's domestically grown whole soybeans, I know where they were produced. I don't know what's in things like extracts, but if I boil it myself using bonito flakes and kelp, it's fine.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Because people will be eating it, I always keep in mind to make something that they can be absolutely satisfied with,\" says Morita, whose words and smile give me peace of mind. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_2.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Serve over fatty grilled fish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eGrilled fish is an essential part of the Japanese dining table. Try pouring whole soybean raw soy sauce over juicy, fatty seasonal fish. The grilled fish retains its oily flavor while the refreshing taste of soy sauce makes it less heavy to eat. If you find the saltiness of grilled salmon too strong, just add a sprinkle of soy sauce to tone down the saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_3.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A versatile knife for sushi and sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Which soy sauce goes well with sushi and sashimi?\" This is by far the most common question we receive at our stores. At Shokunin Shoyu, we recommend using different soy sauces depending on the ingredients (red and white meat) to make your sashimi taste even better, but we also recommend this to people who just want a bottle of soy sauce that tastes good with sushi and sashimi.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe refreshing taste and soft aroma of unpasteurized raw soy sauce goes well with wasabi. It also goes well with hand-rolled sushi and other dishes with lots of ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_4.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Also recommended for homemade dressings\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e All you need to do is mix soy sauce, oil, and vinegar in a 1:1:1 ratio! Making the dressing is actually very easy.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Dressings made with whole soybean raw soy sauce have a strong umami flavor, but also a refreshing taste that is well-balanced. The soy sauce flavor is not too strong, so we recommend changing the type of oil to create a different flavor. If you make it with sesame oil, the soy sauce flavor will be subdued and the sesame oil flavor will take center stage, resulting in a refreshing flavor. If you make it with olive oil, the oil and soy sauce will be well-balanced and the flavor will be soft. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767484235981,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024.jpg?v=1748668392"},{"product_id":"sy028","title":"28. Wooden barrel brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_1.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \"Shoyu Kingdom\" - A place where you can experience soy sauce with all five senses\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you drive through the tranquil rural scenery of Hidaka City, Saitama Prefecture, you will come across the \"Shoyu Kingdom,\" which you can tour freely. In addition to the food and drink corner where you can enjoy the famous soy sauce soft serve ice cream and egg on rice, you can also look down at the warehouse where many wooden barrels are lined up, and experience squeezing the moromi mash brewed in the wooden barrels. It is truly a kingdom of soy sauce. Factory tours are held at any time and no reservations are required.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Soy Sauce Kingdom opened in 2006 with the aim of making soy sauce more accessible, casual and fun to experience. The style of welcoming customers into the brewery was rare in the soy sauce industry at the time, and even fellow soy sauce brewers came to tour the brewery. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_2.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e As an introduction to dark soy sauce brewed in a wooden barrel\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe wooden barrel-brewed soy sauce is made from whole soybeans and wheat from Saitama Prefecture, and is aged for a year in a cedar barrel. It has a fragrant, strong bean flavor, yet a soft taste, making it extremely versatile. It is recommended as an introduction to dark soy sauce. \"Most of our customers have always been local, and most of the soy sauce we make is dark soy sauce that is rooted in local cuisine,\" says Yoichi Yugeta, the fourth-generation owner. It is also highly popular among ramen shops, and is used by ramen shops famous for their chemical-free ramen. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_3.jpg?v=1722669774\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For ordinary natto\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Which one do you recommend for natto?\" is a question we get asked a lot at our stores. For regular natto sold at supermarkets, use this wooden barrel soy sauce. Regular natto has a slight bitter and astringent taste, so the sauce that comes with it is often dashi soy sauce, but for those who don't like dashi, we recommend this. You can enjoy the unity of soybeans and soy sauce, and you won't even notice the bitterness or astringency. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_4.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Combine with mirin for a gentle flavor\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The soft-tasting soy sauce made in a wooden barrel creates a gentle flavor when used in cooking. Try combining it with mirin to make teriyaki fish or homemade nametake mushrooms.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eNametake mushrooms are a handy side dish to have on hand, and you can actually make them very quickly and easily without having to buy the bottled version at the store. Simply cut enoki mushrooms into thirds and stir fry in a pot with soy sauce, mirin, and sake (2:2:1 ratio) until the mixture thickens slightly. Nametake mushrooms have a gentle flavor thanks to the sweetness of mirin and the mellowness of soy sauce, and can be used in a variety of ways, such as on rice or tofu, or mixed into rolled eggs. If you use it instead of soy sauce on rice with raw egg on top, it will have a mellow, creamy taste that will have you asking for seconds. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_5.jpg?v=1722669774\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The perfect balance of soy sauce, vinegar, and chili oil\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFor gyoza sauce, try mixing soy sauce, vinegar, and chili oil in a 1:1:1 ratio. Wooden barrel-brewed soy sauce, with its strong bean flavor, balances the refreshing vinegar and the spiciness of the chili oil well. If you like it spicier, try adding more chili oil. Crunch! Sizzle! You'll be munching away, eating your rice and drinking your beer non-stop. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"弓削多醤油","offers":[{"title":"Default Title","offer_id":47767484367053,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028.jpg?v=1748753313"},{"product_id":"sy044","title":"44. Chrysanthemum soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_1.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A dark sake made with rare, large Tanba black beans\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMade with large, umami-rich black beans from Tanba and \"Sanuki no Yume 2000\" wheat from Kagawa Prefecture, this soy sauce is aged for two years in a 32-koku cedar barrel. After natural filtration, it is pressed slowly under a weight. This classic dark soy sauce is characterized by its light, crisp umami flavor, subtle sweetness, and, above all, its beautiful color and rich fragrance. It is recommended for use as a soy sauce in general, as well as for dishes where a beautiful color is desired, such as simmered vegetables, as well as for rice with raw egg. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_2.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery I really want to visit\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eCustomers who stop by the storefront often say, \"I've been here before!\" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_3.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The fragrance stands out when applied\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want to enjoy the simple flavor of ingredients and soy sauce, such as with rice with raw egg or grilled shiitake mushrooms, try chrysanthemum soy sauce. Chrysanthemum soy sauce is known for its strong fragrance, so pour it directly over hot rice or shiitake mushrooms to bring out the aroma of the soy sauce. Its light, sharp saltiness also brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_4.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e It goes great with meat\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Kikujiang is a perfect match for meat dishes such as gyoza, shumai, and steak. The refreshing taste of the soy sauce brings out the umami and sweetness of the meat. While a soy sauce may go well with pork, it may not go so well with beef, or the soy sauce may taste good when eaten with a dipping sauce but not when used in cooking. However, Kikujiang brings out its sharpness and pleasant aroma in a variety of meat dishes. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485317325,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044.jpg?v=1748668644"},{"product_id":"sy045","title":"45. Heizaemon 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_1.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A storehouse with over 110 60 koku barrels, the kind of structure that can only be found in certain parts of the Kanto region\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eSosa City is located south of Choshi City, Chiba Prefecture. There are over 110 huge wooden barrels neatly lined up in Taihei's storehouse. Each barrel is 3m in diameter and 3m in height, and holds 60 koku (approximately 11,000 liters), making it no exaggeration to say it is the largest in Japan. Generally, barrels seen throughout Japan are often 20 to 30 koku in size, but 60 koku barrels are a rare size that can only be found in the Kanto region, especially Chiba Prefecture.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e I also feel that Taihei's 30-year history with the consumer co-op (Seikatsu Club) puts it in a unique position. The first thing a consumer co-op wants is \"safety and security.\" They also need to mass-produce while maintaining high quality. They have a history of trial and error in trying to achieve these contradictory elements. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_2.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A special seasonal brand that is pressed only once a year\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThere is one special barrel in the dimly lit and silent brewery. This special barrel was started in the year of the 125th anniversary of the company's founding. It is pressed only once a year in November and is called \"Heizaemon.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"We want to distinguish ourselves from mass-produced soy sauce, which tends to emphasize a fragrant aroma,\" and so we are particular about both the ingredients and the manufacturing process, using soybeans from Yamagata Prefecture, wheat from Hokkaido, and sea salt from Nagasaki Prefecture, which are fermented and aged slowly over a period of one year. When squeezing the moromi, we use only the \"natural dripping\" that flows naturally without applying any extra pressure, and we also heat the soy sauce at the lowest possible temperature.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The balance of the clear reddish brown color, clear aroma, and refreshing flavor is excellent. Since it is a limited edition product, it sells out every year in the spring. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_3.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, try it with sauce or sauce.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAt Shokunin Shoyu, we recommend soy sauces that go well with fish, such as light soy sauce for white fish and tamari or saishikomi for red fish. For seafood bowls, where you can enjoy a variety of fish at once, we recommend Heizaemon. Even among dark soy sauces, this soy sauce has a fairly light reddish brown color and a clean taste that brings out the flavor of the fish while still allowing you to feel the umami and aroma of the soy sauce. This soy sauce takes the best of all the traditional dark soy sauces, so it can be used on anything, such as tofu or grated daikon radish. This is a brand that we recommend using as a dipping sauce or a pouring sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_4.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For a higher-grade dish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhen I serve customers, many of them say, \"It's a waste to use delicious soy sauce in cooking,\" but I recommend using it not only as a delicious soy sauce to pour over your food, but also as a cooking sauce. Heizaemon brings out the flavor of the ingredients while still allowing you to enjoy the soy sauce's refreshing taste, so it can be used on meat, fish, vegetables, rice, and any other ingredients. By simply changing the soy sauce, you can create dishes that are so delicious you'll wonder if you really made them yourself. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"タイヘイ","offers":[{"title":"Default Title","offer_id":47767485382861,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/11160562_df8120d4-e492-4694-96f0-e432caf2b219.jpg?v=1722570776"},{"product_id":"sy046","title":"46. ​​Organic soy sauce 100ml","description":"\u003ch2\u003e\n\n\u003c!-- notionvc: 1c59c656-120e-4909-9e8e-593acf8f1155 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_1.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA pioneer in making soy sauce using organic ingredients\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShodoshima Island in Kagawa Prefecture is famous for its soy sauce. Twenty-two breweries still produce soy sauce today, with Yamahisa being one of the most famous. You'll likely see it in natural food stores. Yamahisa was also one of the first in Japan to start making soy sauce using organic ingredients. We were given a tour of the soybean steaming process, where soybeans delivered from the Kanazawa region of Ishikawa Prefecture were being steamed. Domestically grown organic soybeans and wheat are produced in extremely limited quantities, with only a handful of producers. The same goes for salt, which is only sun-dried using the sun-dried salt-making method. Whole soybeans, containing oil, give the soy sauce a strong reddish color, while sun-dried salt adds a subtle sweetness, creating the distinctive Yamahisa flavor. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 2b517f10-8b29-4f41-af2d-4fffaf123a66 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_4.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCarrying on 400 years of tradition in large cedar barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eStepping into Yamahisa's storehouse, you'll see barrels lined up closely together, neatly lined all the way to the other side of the deep storehouse. There are 154 barrels in total. \"Unlike miso production, there's no need to move the barrels, which is why they're lined up so closely together,\" says President Uematsu Katsutaro.\u003c\/p\u003e\n\n \u003cp\u003eThe soy sauce matures slowly over time in these barrels. While most regular soy sauce production takes four to six months, Yamahisa uses natural fermentation to produce its soy sauce. As a result, it is not uncommon for the fermentation and maturation process to take two years. This production method fully demonstrates the experience and intuition of a craftsman with over 50 years of experience. \"By taking the time, the salt blends in. The salty edge disappears, and the soy sauce becomes delicious, with a rich, umami flavor, and is not just salty when you put it in your mouth.\" This knowledge has been passed down to the younger brewers. \u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 12077629-dcea-4665-b67b-03d6278f65f0 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_3.png?v=1744443150\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe stew is thoroughly infused with the flavor of soy sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eSimmered dishes with rich flavors that go well with rice are also delicious. Recommended for those who like strong soy sauce seasonings, such as yellowtail and daikon radish or braised pork. Organic soy sauce is a strong, fragrant dark soy sauce, so it is also suitable for those who are concerned about the strong aroma of root vegetables and for simmered fish. \u003c\/p\u003e\n\n\u003ch3\u003e\n\n\u003c!-- notionvc: 1c1dec59-1e78-4a36-be4b-8964ce9e1f71 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_2.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h3\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 12077629-dcea-4665-b67b-03d6278f65f0 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cstrong\u003eA secret ingredient in tomato-based dishes\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Soy sauce is an essential secret ingredient in Western cuisine. Adding soy sauce to finish stews using tomatoes adds richness and umami. Organic soy sauce has a particularly strong bean flavor and a rich aroma, giving it a unique taste.\u003c!-- notionvc: ba4772b2-e075-4da2-8c80-957b9ef854bf --\u003e\u003c\/p\u003e","brand":"ヤマヒサ","offers":[{"title":"Default Title","offer_id":47767485808845,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046.jpg?v=1748668699"},{"product_id":"sy051","title":"51. Handmade soy sauce, dark, honshikomi, aged for two years, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_1.jpg?v=1722736674\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious soy sauce that can be enjoyed in any household\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you were asked who is the soy sauce maker who loves soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, the proprietress, Yasushi, and Tetsuya love soy sauce so much that they can't stop talking about it. This family is truly warm and you can feel their love for soy sauce making.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When the president, Yoshihiro, had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and realized, \"That's the aroma of our soy sauce!\" In this house, it was simmered food, and in that house, it was boiled fish.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"There are as many different flavors as there are households. That's why it's good to have soy sauce that anyone can enjoy,\" says Okamoto, a flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of the food, and it seems that he is full of love for soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_2.jpg?v=1722736674\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eIt's full of flavor but doesn't interfere with the taste of the dish.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e All the ingredients, soybeans, wheat, and salt, are domestically produced. Taking advantage of the warm environment of the Seto Inland Sea, it is brewed in a traditional cedar barrel. It is aged for two years, which is longer than other dark soy sauces, and it has a strong umami flavor but is not too salty and has a mellow taste. When in doubt, this is the soy sauce to use! No matter what you use it with, you can taste the umami of the soy sauce, but it doesn't get in the way of the dish... it's a reliable product. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_3.jpg?v=1722736674\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For rice cooked with lots of ingredients\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When you open the rice cooker, you'll be greeted by the steam of freshly cooked rice and the aroma of soy sauce. The beautiful colors of the ingredients will make you feel happy, won't you? Handmade soy sauce made with Koikuchi Honshikomi and aged for two years gives you the perfect color and aroma of soy sauce, a strong umami flavor that's not too rich, but is well-balanced with the ingredients. You can use any ingredients, such as shimeji mushrooms, chicken, or canned boiled mackerel! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_4.jpg?v=1722736674\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eWhether you wear it or not, it stands out\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The handmade soy sauce, Koikuchi Honshikomi Aged Two Years, is delicious when you cook or pour it over ingredients, and goes great with eggs, so it's also recommended for the classic dish of raw egg on rice. Raw egg on rice with a deep orange yolk is delicious.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you're tired of regular raw egg rice, why not try soy-marinated egg yolks to take it up a notch? Simply soak egg yolks in soy sauce and boiled mirin for 8 to 12 hours. The outside will be sticky and the inside will be gooey, giving it a richer flavor than regular raw egg rice. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡本醤油醸造場","offers":[{"title":"Default Title","offer_id":47767486169293,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051.jpg?v=1748668793"},{"product_id":"sy055","title":"55. Gensho 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055_1.jpg?v=1722737697\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eUmami flavor brewed in a brick room\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eYou can't make good soy sauce without good koji...that's why making koji in winter is said to be the most important part of soy sauce production. The farm brewery in Oyabe City, Toyama Prefecture, is located in a heavy snow area where the outside temperature drops below freezing in winter. The brewery uses a brick room built in the early Showa period to cope with the temperature changes of this extremely cold region, and it is one of very few remaining in the country, where the traditional method of using koji lids remains. Because the bricks allow the brewery to breathe, it is said that the impact on the koji is reduced even when the morning chill or the outside temperature drops below freezing.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003ePreparation using koji lids is time-consuming and laborious, and maintaining the tools is also difficult. There are no longer any craftsmen who specialize in making these tools, so if you need new ones, you have no choice but to make them yourself or inherit them. Apparently, whenever they hear of people in various regions giving up on making soy sauce or miso, they inherit their tools, so the sizes of the koji lids vary. However, they are all very well-maintained and well-used. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055_2.jpg?v=1722737698\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThis legendary soy sauce is made using the traditional method of koji lid brewing.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis limited edition handmade soy sauce is brewed only in the coldest months of Hokuriku, from January to March, when the water and air are cleanest, using soybeans from Oyabe City, Toyama Prefecture, wheat from Takaoka City, Toyama Prefecture, and Shima Mars from Okinawa, and is aged for three years in wooden barrels. By allowing the soy sauce to rest slowly under the natural climate while frequently stirring with a paddle, the sweetness of the soybeans, the fragrant aroma of the wheat, and the umami of the salt are concentrated, resulting in a soy sauce with a strong umami flavor.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe squeezing process is also unique, as the moromi is left to drip slowly and naturally for a week under its own weight, and then just a little pressure is applied to squeeze it out. Soy sauce made from whole soybeans contains oil, so if too much pressure is applied, the oily smell will be squeezed out as well. Gensho combines concentrated umami with a refreshing taste, and when used in cooking, it brings out the umami of the ingredients while still giving the dish a strong soy sauce flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055_3.jpg?v=1722737698\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eGensho is popular among chefs\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Gensho, popular among various food professionals such as sushi restaurants, kappo restaurants, and ramen restaurants, has a strong, traditional soy sauce flavor. It doesn't stand out when cooking, but it's like a hidden hero, so it's also recommended for simple yet delicious konjac.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eOf course, it goes great with meat, vegetables, fish, and any other ingredients. If you want to use it on rice with raw egg, try it first. It's a little salty, so be careful not to add too much! However, when combined with the egg, you can taste the sharpness of the soy sauce, but it's not too salty, and you can taste the rich umami flavor, so much so that you'll find yourself saying, \"Soy sauce is delicious!\" A small amount will give you a surprising sense of satisfaction. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"畑醸造","offers":[{"title":"Default Title","offer_id":47767486300365,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055.jpg?v=1748668871"},{"product_id":"sy061","title":"61. Sakae Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_1.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eContinuing to evolve the techniques cultivated since the Edo period\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMasuhiro Fukaya, the seventh generation owner, says, \"We've been particular about using domestically produced soybeans, wheat, and salt, and we've continued to use the traditional wooden barrel brewing method, and as a result, I feel like we've finally gained recognition from the public, albeit a little late.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e I believe that the soy sauce produced at Sakae Soy Sauce Brewery is supported by a balance of precision backed by data, such as constantly entering numerical values ​​into a computer, and the intuition of a craftsman. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_2.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eWell-balanced dark flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Sakae soy sauce is carefully aged in wooden barrels for a year and a half, and has a slightly strong flavor with an excellent balance of umami, sweetness, bitterness, saltiness, and sourness, as well as aroma, making it recommended for those who want to add a soy sauce-like flavor to their dishes. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_3.jpg?v=1722739381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThis is the scent that comes to mind when you think of soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe fragrant aroma of roasted corn at a festival stall. Surely there is no Japanese person who doesn't like this aroma?! You can now bring the charming aroma of burnt soy sauce into your own home.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e You can use boiled corn, microwaved corn, or canned corn. After frying the corn in a frying pan, drizzle with soy sauce and stir-fry again, being careful not to burn it, to release the delicious aroma of soy sauce. The robust flavor of Sakae soy sauce brings out the sweetness of the corn, making it delicious even when it's cold. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_4.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eSushi restaurant style onigiri\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eInari made with Sakae soy sauce will have a deep-fried tofu that soaks up the sauce, giving it a rich color, making it the kind of onari you'd find at a sushi restaurant. The soy sauce also has a strong aroma, so we recommend pairing it with simple condiment-like ingredients like ginger or myoga. Stuffing the rice into the fried tofu is easy, so it's fun to make it with your kids for a school sports day lunch. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_5.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eCan be used safely with classic Japanese dishes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The well-balanced Sakae Soy Sauce pairs well with soy sauce, sesame seeds, and bonito flakes, making it easy to use with both meat and vegetables. Classic home-cooked dishes like nikujaga (meat and potato stew) and sesame dressing can also be made with Sakae Soy Sauce. The strong aroma of soy sauce in sesame dressing removes the grassy smell, making it easier to eat. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"栄醤油醸造","offers":[{"title":"Default Title","offer_id":47767486693581,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061.jpg?v=1748668970"},{"product_id":"sy064","title":"64. Naturally brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_1.jpg?v=1722739594\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_1.jpg?v=1722739594\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce made with soul\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe fourth-generation soy sauce brewer, Mr. Iwamoto, says, \"I want to make real soy sauce.\" By \"real,\" Mr. Iwamoto means \"something with soul.\" Over the three days of koji-making, the brewers keep watch day and night, glaring at the thermometer, putting their hands in to check the temperature, and checking the condition of the koji with their eyes. They pick it up, check the aroma, feel the temperature...the brewers' five senses become expert sensors. Once they have made \"good koji\" with their skill and passion, they then hand it over to the power of nature.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Many yeasts and microorganisms live in the wooden barrels and storehouses, and over the course of nearly 100 years, they have created a unique ecosystem through repeated generations. It is precisely because of this soulfulness that soy sauce has such a deep flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_2.jpg?v=1722739594\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_2.jpg?v=1722739594\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Handmade soy sauce made in Arita, Kishu, Wakayama Prefecture, the birthplace of soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThey chose to build a brewery in this area in order to use the high-quality water that springs from the Kii Mountains and Mount Koya, which are home to the Kumano Kodo trails, a registered World Heritage site. Using traditional methods in large wooden barrels, they use whole soybeans from Hokkaido, wheat from Shiga Prefecture, and sun-dried salt from Nagasaki Prefecture, and by carefully aging the soy sauce for two years, the various flavors develop a well-rounded umami flavor, and the soy sauce pressed from them has an authentic taste.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e This traditional soy sauce is characterized by its deep black color and strong, tangy soy sauce flavor, and we add Hon-mirin to it to reduce the saltiness and give it a mellow taste. Although we do add mirin, it is only about 2%. There are other breweries in Wakayama that use mirin, but adding only Hon-mirin is rare nationwide. It is recommended not only as a soy sauce for cooking, but also as a soy sauce for pouring over sake for those who don't like a strong saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_3.jpg?v=1722739594\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_3.jpg?v=1722739594\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eMild saltiness for a gentle taste\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you want to take advantage of the umami flavor of naturally brewed soy sauce, try using it in simmered dishes first. It contains a small amount of hon mirin, which gives it a mellow saltiness and a gentle taste. Its vivid color and beautiful appearance make it a great addition to kiriboshi daikon radish and oden. You can also mix soy sauce and dashi in moderate amounts instead of tempura sauce, and it goes great with eggs, so it goes well with egg-topped rice and kamatama udon. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"カネイワ醤油本店","offers":[{"title":"Default Title","offer_id":47767486759117,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064.jpg?v=1748669007"},{"product_id":"sy065","title":"65. Traditional soy sauce 100ml","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_1.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce made with soul\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The fourth-generation soy sauce brewer, Mr. Iwamoto, says, \"I want to make authentic soy sauce.\" By \"authentic,\" Mr. Iwamoto means \"something with soul.\" For the three days of koji-making, the brewers watch over the process day and night, glaring at the thermometer, putting their hands in to check the temperature, and checking the condition of the koji with their eyes. They pick it up, check the aroma, feel the temperature...the brewers' five senses become expert sensors.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Once the brewers have created \"good koji\" with their skills and passion, they then hand the baton over to the power of nature. Many yeasts and microorganisms live in the wooden barrels and brewery, and over the course of nearly 100 years, they have created a unique ecosystem through repeated generations. It is precisely because soy sauce is made with such soul that it has such a deep flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_2.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Handmade soy sauce made in Arita, Kishu, Wakayama Prefecture, the birthplace of soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThey chose this area to build a brewery in order to use the high-quality water that springs from the Kii Mountains and Mount Koya, which are home to the Kumano Kodo trails, a registered World Heritage site. Using traditional methods in large wooden barrels, they use whole soybeans from Hokkaido, wheat from Shiga Prefecture, and sun-dried salt from Nagasaki Prefecture, and the soy sauce is carefully aged for two years, giving the various flavors a well-rounded umami flavor, and the soy sauce pressed from them has an authentic taste. It has a strong, full-bodied flavor with a sharp, spicy taste, a deep black color, and a rich aroma. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_3.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For dishes that require a strong soy sauce flavor\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you want to take advantage of the characteristics of traditional soy sauce, which has a strong color and aroma and a strong soy sauce flavor, try it with the classic fried chicken at an izakaya or the classic minced chicken in a bento. You can enjoy the strong soy sauce flavor with a strong seasoning. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_4.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Cream cheese and soy sauce are delicious!\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want a simple snack that goes well with wine, this is it! The overall impression of this dish changes depending on the taste of the soy sauce you finish it with. If you use a sweeter soy sauce, you can enjoy a mellow unity, but if you use traditional soy sauce, the crunchiness of the lotus root and the sweetness of the cream cheese will be accented with the saltiness of the soy sauce, and you won't be able to stop eating. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"カネイワ醤油本店","offers":[{"title":"Default Title","offer_id":47767486791885,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065.jpg?v=1748669054"},{"product_id":"sy072","title":"72. Ecru, dark 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_1.jpg?v=1722741816\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soybeans and wheat are locally produced in Itoshima.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Do you have unbleached soy sauce?\" is often requested by young customers. Unbleached soy sauce is aged in wooden barrels, and the origins of all the ingredients, soybeans, wheat, and salt, are listed on the label. I get the impression that there are many fans of the soy sauce maker, Yoshinori Shiro, as well as the flavor of the soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Jo-san makes repeated improvements with each brew, striving to make the sake even a little better. He is constantly evolving by changing the koji mold and the way he processes the ingredients. He blends the different flavors from each year at the time of pressing, adjusting the taste to achieve the best possible flavor. It is a simple flavor with a strong sense of individuality, a flavor that only Jo-san could create. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_2.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A young brewer revives in-house brewing\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMitsuru Soy Sauce stopped brewing in-house 40 years ago. Determined to \"revive in-house brewing someday,\" Jo-san went on to Tokyo University of Agriculture and during every long vacation he would visit soy sauce breweries around the country to help with soy sauce production.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e In February 2013, they pressed their first batch of their own brew. It took trial and error to find the best method to suit the local Itoshima soil. The brewery where he trained is also supportive. Or rather, they are a soy sauce maker that is supported by soy sauce makers all over the country, as if they were supporting their own son's efforts. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_3.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For soft, runny fried eggs\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFor those who prefer fried eggs with sauce, we recommend trying our fried eggs with unglazed or dark sauce. Unglazed eggs are a little stronger than dark sauces, but you can feel the mellowness when you crack the soft-boiled yolk! The soft-boiled yolk and soy sauce blend together to create a creamy flavor, while the crispy white is refreshing. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_4.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Goes well with fried tofu and ganmodoki.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e A local tofu shop was selling perfectly round ganmodoki filled with ingredients, and I immediately thought, \"This would go well with unglazed, dark soy sauce!!\" I tried it. All you have to do is grill the ganmodoki, which contains pickled ginger, onion, shiitake mushrooms, etc., in sesame oil and pour soy sauce over it. The soy sauce blends in with the flavor and aroma of the pickled ginger, bringing out its full flavor and slightly reducing its spiciness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_5.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Use it in cooking to make it mellow\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe unbleached and dark soy sauces have a strong flavor when poured on their own, but when used in cooking, their mellowness comes out rather than their strength, so they have a gentle flavor when used on seasoned rice. The umami of the ingredients and soy sauce soaks into the rice and the scorched bits at the bottom are also delicious. The aroma is so appetizing that you'll want to have seconds. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ミツル醤油醸造","offers":[{"title":"Default Title","offer_id":47767487217869,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072.jpg?v=1748669111"},{"product_id":"sy088","title":"88. Ki Majime 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_1.jpg?v=1722747515\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The revival of wooden barrel brewing\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIn 2022, the first wooden barrel-brewed soy sauce in decades was pressed. Inoue Honten was founded in 1864. Since then, six generations have been making soy sauce, but for the past half century or so, they have been using open concrete tanks. These are aging containers that were introduced by many soy sauce manufacturers to mass-produce soy sauce through natural fermentation when the economy was growing throughout Japan. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_2.jpg?v=1722747515\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Making food that tastes good to eat\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e However, the concrete tanks were reaching the end of their life. Naturally, large plastic or iron tanks were also an option, but President Yoshikawa decided to go back to wooden barrel brewing. This would mean less production and more maintenance work.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eHowever, when their two sons, Shuhei and Ryo, returned home, they decided to \"make things that they themselves would find delicious to eat,\" and decided on using wooden barrels as the containers for this purpose. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_3.jpg?v=1722747515\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Wooden barrels from Shodoshima\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The wooden barrels were taken over from Yamaroku Soy Sauce of Shodoshima and installed in the brick storehouse. Then, for the first time in the current generation, wooden barrel brewing began. \"The method of making the koji that is the base of soy sauce hasn't changed, but the way the fermentation of the moromi ingredients progresses is different. And there was a particular difference in the aroma. The gentle, fragrant aroma made me incredibly happy.\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/rzT-Hd8QMbk?si=zi0_Utf3BjJU5RjR\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003ch2 class=\"ku_title\"\u003e The YouTube video is a must-see\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The video above summarizes the events leading up to this point and the daily life of Inoue Honten. I particularly like the scene from around 6:40 where they serve pasta with mushrooms and olive oil for dinner. Please take a look! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_4.jpg?v=1722747515\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Steady and earnest\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAged for a year using domestic soybeans and wheat. A beautiful dark soy sauce with a clear red-orange color. I had heard about the soy sauce from the preparation stage, and was looking forward to finding out what name it would be given to this soy sauce, which would be a big challenge. When I heard that they had decided on \"Kimajime,\" it felt right. Working steadily and diligently on the obvious things. I felt it was a perfect fit for the attitude of the people at Inoue Honten and the flavor of this soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":47767487938765,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088.jpg?v=1749543104"},{"product_id":"sy095","title":"95. Heiemon 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_1.jpg?v=1722747947\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Because it is a small brewery\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFounded in the early Meiji period, the shop brews soy sauce and miso by hand. Making koji is said to be the most important step in soy sauce production, and Suzuki Soy Sauce Shop uses koji lids for this process. This is a rare method even nationwide. Many koji lids are stacked inside the stone room. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_2.jpg?v=1722747964\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Everything is done by hand\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It is a time-consuming method. The koji is left to sit in the room for about three days. The pieces are regularly rearranged and the koji that has hardened inside the koji lid is loosened by hand while it grows.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e To control the temperature in the room, a small window in the ceiling is opened to let the heat out, and when it's time to heat it up, charcoal is burned on a charcoal grill. All soy sauce breweries used to do this, but today it's a traditional method that is still used by only a few. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_3.jpg?v=1722747964\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_4.jpg?v=1722747964\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Actually, we are also apple farmers.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"We also burn finely chopped apple branches,\" says Suzuki Yoshihiro, the sixth generation owner. The power of charcoal and soot has a sterilizing effect, so there is no need to disinfect the room with chemicals. But why apple branches? Suzuki is actually an apple farmer. He says that there was a time when he was thinking about focusing on soy sauce, but he decided to continue both, as he had inherited the farm from his ancestors. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_5.jpg?v=1722747978\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Steaming soybeans slowly over time\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The way he steams the soybeans is also unique. Suzuki made the soybean steamer himself, remodeling a wooden barrel. Steam is let in from below. While major soy sauce manufacturers steam soybeans quickly under pressure, Suzuki steams them slowly without pressure, taking the opposite approach.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIt takes 3 to 5 hours for the soybeans to soften. The chef is constantly adjusting the steam and mixing. The aroma of the soybeans changes as they are cooked, and slow steaming apparently makes them sweeter. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_6.jpg?v=1722747978\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Genuinely Handcrafted\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Wooden barrels have an insulating effect, and if you cover them with a lid, the heat won't escape easily. The soybeans are steamed from 1pm to 6pm, and if you leave them overnight, they'll still be hot the next morning. Oxidation will make them more resistant to bacteria.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Although the owner is humble and says he still has a long way to go, it is clear that he enjoys the time-consuming handiwork using traditional tools such as making koji using a koji lid and stirring with a paddle. This is a naturally brewed soy sauce that can be called genuinely handmade. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_7.jpg?v=1722747977\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, pour it directly onto white rice.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe best way to directly enjoy the charm of carefully crafted soy sauce is to eat it simply. Sprinkle it on warm, freshly cooked white rice. You'll feel the gentle aroma and mellow sweetness of Heiemon and want to savor the taste in a luxurious manner. It's also great to put a little on rice balls. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_8.jpg?v=1722747977\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The secret is the 6th generation's straight posture and smile\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e I feel that the taste of soy sauce and the personality of the president of the brewery are similar. Suzuki-san is a former high school teacher. When I ask him questions, he answers clearly and politely with a kind smile. The most memorable part of what he said was, \"1. Make it in a clean environment, 2. Make it carefully, and 3. Follow the basics. If you do that, it will be delicious even without any special skills!\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_9.jpg?v=1722747978\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The squeezing process is fun\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhen asked what the most enjoyable part of the job is, he replied, \"I guess squeezing the soy sauce, even though my work clothes get the dirtiest.\" The thought of finally being able to deliver the soy sauce to customers brings him joy. Every time we meet, Suzuki-san never runs out of new topics to talk about. He's tried brewing in the summer, which is usually done in the cold winter months, and he's tried making white soy sauce and light soy sauce... He seems to be constantly exploring new things. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"鈴木醤油店","offers":[{"title":"Default Title","offer_id":47767488069837,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095.jpg?v=1748669386"},{"product_id":"sy107","title":"107. Asaake 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107_3.jpg?v=1745130372\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe taste of wooden barrels that survives the earthquake disaster\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Ota Yohachiro Shoten is a miso and soy sauce brewery that has been in business since 1845 during the late Edo period. It is located in Shiogama City, one of the leading port cities in the Tohoku region, east of Sendai, the city of trees.\u003c\/p\u003e\n\n \u003cp\u003eThe company used to brew in-house using wooden barrels, but was forced to give up the equipment during the post-war reconstruction effort. Then, in March 2011, the brewery and store suffered devastating damage from the tsunami caused by the Great East Japan Earthquake. At a loss, the desire to \"start over from scratch, and revive wooden barrel brewing\" began to well up within them.\u003c\/p\u003e\n\n\u003cp\u003e \"The sea is gentle. At times it can get rough, but it is still an indispensable presence. Ota Yohachiro Shoten has been in business since the Edo period, and in this land of Shiogama, which has walked hand in hand with the sea, fresh seafood deserves delicious soy sauce. We want everyone to enjoy the best soy sauce,\" says Ota Makoto, who reassembled his production equipment and revived koji production in 2017. In 2020, he introduced new barrels made with the help of the Wooden Barrel Craftsmen Revival Project, and wooden barrel-brewed soy sauce was revived. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107_4.jpg?v=1745130325\" alt=\"\"\u003e\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cstrong\u003eThe appeal of \"Asaake\"\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e The product name \"Asaake\" (morning dawn) comes from the light crimson color that can be seen the moment the soy sauce is pressed in the early morning in the port town. It also contains the meaning of \"morning dawn = the beginning of a new era\" in relation to soy sauce breweries and soy sauce culture.\u003c\/p\u003e\n\n\u003cp\u003e The ingredients are whole soybeans and wheat from Miyagi Prefecture. During the summer when fermentation is progressing, the wooden barrels give off a fruity aroma like strawberries, pears, and apples, but as the temperature drops in autumn, the aroma subsides. By the time the second summer arrives, the moromi brewed in winter has a distinctly deeper aroma and flavor.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, Asaake does not squeeze all the mashed soy sauce at once, but instead squeezes out small amounts every few months, allowing you to enjoy the flavor of each and every bottle. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107.png?v=1745124675\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFresh sashimi needs good soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShiogama City in Miyagi Prefecture is famous for its tuna. Because this soy sauce is made in this area, try pairing it with tuna sashimi. The soy sauce has a strong umami flavor, but its light taste makes it especially recommended for fatty cuts such as chutoro and otoro. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a22ac1a9-7aa6-49d1-bfe4-f7aac97a0019 --\u003e\u003c\/p\u003e","brand":"太田與八郎商店","offers":[{"title":"Default Title","offer_id":47767488463053,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107.jpg?v=1748668140"},{"product_id":"sy108","title":"108. Neda Wooden Bucket Soy Sauce 100ml","description":"\u003ch2\u003e \u003cstrong\u003eProduct Features\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e 108 Neda's Wooden Barrel Soy Sauce, brewed in wooden barrels by a long-established company in Fukushima Prefecture, is made using domestically produced whole soybeans, wheat, and salt, and fermented and aged in wooden barrels in a storehouse. This is a richly flavored, carefully crafted soy sauce brewed using traditional methods.\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eManufacturing method\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n  \u003cp\u003e：Soybeans (domestic), wheat (domestic), salt\/alcohol Neda Soy Sauce Kawa City, Fukushima Prefecture \"I have an attachment to wooden barrels. Especially the bamboo barrels,\" says Suzuki Takehiko, the ninth generation owner. Although sweetened soy sauce is preferred locally, they have started producing soy sauce using local ingredients in order to preserve the traditional wooden barrel soy sauce. \"My children are still small, but I want to start preparing now.\"\u003c\/p\u003e","brand":"根田醤油","offers":[{"title":"Default Title","offer_id":47767488495821,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/175456259_a1e914fc-965c-4bd1-8770-1df6897301da.jpg?v=1722570958"},{"product_id":"sy109","title":"109. Organic soy sauce 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_1.png?v=1744956654\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\"Shoyu Kingdom\" - A place where you can experience soy sauce with all five senses\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yugeta Soy Sauce is a soy sauce brewery where you can tour the brewery without making a reservation, and where you can enjoy soy sauce with all five senses in soy sauce soft serve ice cream and rice with raw egg.\u003c\/p\u003e\n\n \u003cp\u003eYou can observe the organic storehouse from the snack corner on the second floor. Behind a wall of glass, barrels of soy sauce are lined up, with each moromi mashed for a different period of time showing off its unique character. The ingredients and preparation period for each barrel are also displayed, making it fun to compare them. What's more, if you press a button next to the exhibit, a spotlight will shine on the corresponding barrel. There is also a glass window partway up the stairs leading to the second floor, and if you look through it you can see the wooden barrels. It's a valuable space where you can experience the traditional soy sauce making process right before your eyes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_2.png?v=1744956654\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003e\u003c!-- notionvc: 1f7d2a44-550e-4daf-8292-52bda46998bf --\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMade with organic domestic ingredients and matured in wooden barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThere are very few soy sauces made with organic ingredients. Soy sauce that can be labeled with the \"Organic JAS Mark\" is required by law and must be certified by a third-party organization. Both the ingredient producer and the manufacturing plant must be certified. However, obtaining \"domestic organic ingredients\" is extremely difficult. Because the certification standards are so high, there are very few domestically produced soybeans that can be certified as organic by JAS, and most organic soy sauces use ingredients imported from overseas. However, Yugeta Soy Sauce's organic soy sauce uses organic soybeans from Aomori Prefecture. It is made with truly precious ingredients.\u003c\/p\u003e\n\n \u003cp\u003eIt is said that making koji is important in soy sauce production. Furthermore, Yugeta says, \"Steaming the soybeans is very important to making good koji.\" He is both president and chief brewer, and is at the forefront of the process, from steaming the soybeans to making koji. Even when he has an overseas business trip, he sometimes starts steaming the soybeans at 4am, then changes into his suit and heads to the airport.\u003c\/p\u003e\n\n\u003cp\u003e The soy sauce is brewed in wooden barrels that have been in use since the Meiji era. These barrels are home to over 300 unique strains of bacteria, and the soy sauce is aged slowly for a year in these naturally brewed barrels. The resulting flavor is fragrant, savory, yet gentle and mellow. This is a product of the artisan's handiwork, bringing out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: d63a06d2-5757-44f9-8baa-36bf38275e40 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_3.png?v=1744956654\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor everyday meals\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eWe are often asked in stores, \"Which soy sauce is made with carefully selected ingredients, can be used for anything, and is delicious?\" One of the products we confidently recommend in such cases is organic soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e Our organic soy sauce is JAS certified and brewed in wooden barrels. It has a rich aroma and a gentle, mellow flavor, making it safe to use on your daily meals, such as with cold tofu, sashimi, and rice with raw egg. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9035f419-f50b-4a0e-9220-1c501ad38347 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_4.png?v=1744956654\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOf course, the simmered dishes are also delicious.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e It has a nice aroma when used as is, but the aroma deepens when heated, making it perfect for comforting simmered dishes. Its light color, even among dark soy sauces, gives dishes a beautiful finish. It's also recommended for ramen. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9a85f682-b985-43b7-926f-b76dc042e308 --\u003e\u003c\/p\u003e","brand":"弓削多醤油","offers":[{"title":"Default Title","offer_id":47767488528589,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109.jpg?v=1748669513"},{"product_id":"sy110","title":"110. Every day is a good day 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_2_0743e78a-fd9b-4f26-9440-8675f5b49268.jpg?v=1745122331\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWe want to pursue the true essence of soy sauce making.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Mizutani Soy Sauce Brewery was founded in 1853 in Hinatsucho, Hikone City, Shiga Prefecture.\u003c\/p\u003e\n\n \u003cp\u003eAfter 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.\"\u003c\/p\u003e\n\n\u003cp\u003e 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.\"\u003c\/p\u003e\n\n\u003cp\u003e 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.\" \u003c!-- notionvc: 3ca8448a-133c-40f2-80e3-ed90efc2c750 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_1_d8799be3-a6c6-475a-b0ed-0466285af0bd.jpg?v=1745122331\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eTwo summers and one winter brewing\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e 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. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 632061ae-b905-4e29-8d43-eb9cb98c2d9d --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_2.jpg?v=1744962783\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUse simply as a dipping sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eWhile 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. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 71a67351-6c94-4c2d-bdc1-55c5ba461fb0 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_1.jpg?v=1744962784\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor seasoning any dish\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e 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. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f1650da9-3958-4c98-b719-b4f1ceb2ecc4 --\u003e\u003c\/p\u003e","brand":"水谷醤油醸造場","offers":[{"title":"Default Title","offer_id":47767488561357,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110.jpg?v=1748669547"},{"product_id":"sy111","title":"111. Kinpo 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111_1.jpg?v=1745131354\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI needed wooden barrels to create the flavor I wanted.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eJinfang Soy Sauce Brewery discontinued brewing in wooden barrels 40 years ago and switched to FRP tanks. However, fourth-generation owner Keizo Okuda felt that \"I still needed wooden barrels to make the beautiful soy sauce I wanted,\" so he purchased two wooden barrels at the wooden barrel auction held at Yamaroku Soy Sauce in Shodoshima in 2022, during the Wooden Barrel Fermentation Culture Summit.\u003c\/p\u003e\n\n \u003cp\u003eWhen he first visited Yamaroku Soy Sauce, he said, \"I never imagined that the bacteria living in the wooden barrels would be so fuzzy. They are truly living creatures!\" He added, \"This will be my first time using wooden barrel brewing, but looking at it from the perspective of the company's 100-year history, it marks a revival of wooden barrel brewing. I have kept the bottom board of the wooden barrel used by my grandfather, so I would like to have the bacteria living on this board live in the new wooden barrel, connecting the history of my brewery. With the help of these bacteria, I would like to create soy sauce with the flavor I am currently aiming for.\" \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 912e313b-f11c-4ce7-af36-1a13022ab69e --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111_3.jpg?v=1745131354\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eAttention to ingredients\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Kinpo Soy Sauce values ​​local production and consumption, and is extremely particular about the ingredients it uses.\u003c\/p\u003e\n\n \u003cp\u003eThey use Fukuyutaka soybeans from Saga Prefecture (grown without pesticides), Chikugoizumi wheat from Kumamoto Prefecture (also grown without pesticides), and sun-dried salt from Australia (certified locally as organic). Generally, the larger the whole soybean, the more protein it contains, but soybeans grown using natural farming methods tend to be smaller because they are grown slowly in an environment without chemical fertilizers or pesticides. Nevertheless, they use soybeans that are sweet and delicious even when steamed and eaten as is. The soybeans are carefully washed by hand to remove any insect damage or discoloration that machines cannot detect. They are then slowly aged in wooden barrels for two years, in harmony with nature, in the rich Kyushu climate. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111_4.jpg?v=1745131354\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 2de51863-909d-415c-aa62-a5cd5d7df6a4 --\u003e\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cstrong\u003eDifferences in flavor depending on aroma and aging period\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Okuda says that when he compared the wooden barrels and FRP tanks, he noticed a difference in the number of microorganisms living there and the scent. \"When I first brewed in the wooden barrels in the first year, I could smell a refreshing lemon scent, and in the second year, I could smell a sweet pineapple scent. I was surprised that this difference in scent wasn't noticeable when brewing in the FRP tanks.\" There also seems to be a big difference in taste depending on the aging period, with one year of aging resulting in a fresh taste and two years of aging resulting in a mellow taste, and Okuda feels that the soy sauce he is aiming for has the mellowness of two years of aging. \u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: f4770675-6d00-4ade-9d7b-e51111aa0973 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 20ff33ac-224a-4de3-a863-53d8fa2822d9 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111.png?v=1745125209\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI feel a soft sweetness\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eKinyo is a Kyushu soy sauce that doesn't contain any sugar or other sweeteners. However, you can still taste the soft sweetness with a mellow saltiness. The warmth of the sauce brings out the sweet aroma and adds depth to the flavor, so if you use it on grilled rice balls or rice balls with roasted sesame seeds, you'll be hooked on the fragrant aroma!\u003c\/p\u003e","brand":"金芳醤油釀造元","offers":[{"title":"Default Title","offer_id":47767488594125,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111.jpg?v=1748669617"},{"product_id":"sy113","title":"113. Kishoyu 100ml","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_2.jpg?v=1745124077\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003e330 years of history in making world-class soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Shibanuma Soy Sauce began as an \"official brewery\" producing soy sauce for the Shogun family, and is one of Japan's oldest breweries, having been passed down through the direct line for over 330 years. \u003cbr\u003eIn 2020, 26 wooden barrels were repaired and six new barrels were introduced. While preserving tradition, the company has achieved world-class quality by obtaining the international standard FSSC22000 to ensure food safety and implementing thorough hygiene and manufacturing management. The company exports soy sauce to over 70 countries, delivering soy sauce that is loved all over the world.\u003cbr\u003e Shibanuma Soy Sauce's greatest strength is its ability to produce soy sauce brewed in wooden barrels to meet the needs of a variety of countries and people, from soy sauce for home and commercial use to imported products and the small pouches of soy sauce that come with sashimi. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_1.jpg?v=1745124077\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMaking soy sauce for future generations\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\"We have been making soy sauce diligently for over 330 years, and this tradition has been passed down to the present day. The yeast that lives in the wooden barrels is like the sauce used for eels. There are actually over 300 different aromas that are produced by this yeast. This is why we must make sure to pass this culture on to future generations,\" says Shibanuma Kazuhiro, the 17th generation chairman. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_2.png?v=1744963024\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA different kind of rice with raw egg\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Ki Shoyu is a raw soy sauce that has not been pasteurized. It is sterilized by ceramic filtration and filled in a dedicated filling room equipped with a clean booth, with thorough consideration given to hygiene.\u003c\/p\u003e\n\n \u003cp\u003eSoy sauce has the characteristic of bringing out its aroma when heated. Of course, raw soy sauce is delicious just as it is, but if you just drizzle Kishoyu over piping hot rice, the heat will bring out the aroma of the soy sauce, allowing you to enjoy a different kind of egg on rice.\u003c\/p\u003e\n\n\u003cp\u003e In fact, this Kishoyu is delicious enough on its own with just soy sauce rice. So, before you put the egg on top, try tasting it as \"soy sauce rice\" first. If you then crack an egg into it, you can enjoy the change in flavor even more. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 0824b907-065f-4e39-8ce8-f082bda871de --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_1.png?v=1744963024\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCombine with mayonnaise\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The light and refreshing taste of raw soy sauce goes perfectly with mayonnaise. This super easy mayonnaise soy sauce is made by simply mixing mayonnaise and soy sauce, but it moderately reduces the acidity of mayonnaise and adds a rich aroma and flavor.\u003c\/p\u003e\n\n \u003cp\u003eIt's great for dipping raw vegetables like tomatoes, asparagus, and broccoli, and is also recommended for stir-fries. The flavor is determined by itself, so you can make a dish quickly and easily. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 73db7534-6b53-4dbf-a5d1-bdd246c8b58e --\u003e\u003c\/p\u003e","brand":"柴沼醤油","offers":[{"title":"Default Title","offer_id":47767488659661,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113.jpg?v=1748669668"}],"url":"https:\/\/store.s-shoyu.com\/en\/collections\/kioke-koikuchi.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}