職人醤油

Basic Soy Sauce 12 Bottles A

Name: Basic Soy Sauce 12 Bottles A
Brand: 職人醤油
Price: 6588 JPY
Availability: InStock

¥6,588

Enjoy tasting soy sauce with 12 different types of soy sauce

I think everyone can feel the difference when they try different types. Just as there are ingredients and dishes that go well with red wine and white wine, using soy sauce according to its characteristics will give you a fun and delicious experience.

Shokunin Shoyu No.

12 bottles with different looks and flavors

It's obvious when you compare them. Light-colored soy sauces are saltier, while dark-colored soy sauces are rich. If you want to bring out the flavor of the ingredients themselves, we recommend a salty soy sauce, and if you want to eat ingredients with a sauce, we recommend a rich soy sauce.

White ingredients are wheat, salt and shochu only

The ingredients are only wheat, salt, and shochu. As a result of pursuing the taste and flavor of white soy sauce, soybeans were removed and the amount of preparation water was reduced by half. Since it does not use soybeans, it cannot be defined as soy sauce and is described as a wheat brewed seasoning.

Lightly pasteurized, unpasteurized type

This light soy sauce is made from domestically produced soybeans and wheat in a wooden barrel. It is also a raw type that has not been pasteurized. The saltiness comes later, so it feels a little gentle. The balance of saltiness and umami is excellent!

A sweet staple from Kagoshima that can also be used in sweet stews .

Yoshimura Brewery's masterpiece. A classic sweet soy sauce from Kagoshima with a good balance of rich umami and deep sweetness. It is popular among people in the Kanto region as it is easy to adjust the flavor of dishes and can make simmered dishes delicious with just this.

A versatile type recommended for beginners

This all-purpose soy sauce is made from domestically produced soybeans and is recommended as an introductory product. The fact that it is well-aged means that it leaves no salty taste on the tongue. It is easy to use and can be used for everything from pouring soy sauce to cooking.

This is the classic re -brewed sake!

After aging for about two years, the soy sauce is returned to the barrel and brewed again for another two years. This soy sauce has a deep richness and mellowness that is the ultimate. It can be used on vanilla ice cream, sashimi, or meat as a wasabi soy sauce.

There are many passionate fans of the rich and rich taste

The ingredients of this soy sauce are soybeans and salt only. It is popular overseas, including in Europe, as a gluten-free soy sauce. Well-used wooden barrels and stones stand at the brewery where the soy sauce is made with great dedication.

Smoked soy sauce made by directly smoking added soy sauce

Soy sauce is spread on a large stainless steel plate and smoked directly. Classics include roast beef and cheese. You can also pour it over stir-fried bean sprouts in sesame oil or crispy bacon. It can also be used as a dressing.

Soy sauce made from natural ingredients with a pleasant plum flavor

This soy sauce uses Wakayama Prefecture's "Ryujin Ume" plums, giving it a rich plum flavor. Its beautiful, clear red color gives it a faint plum aroma when poured over hot rice. It's also recommended as a salad dressing or for bonito flakes.

It will inspire the imagination of food lovers.

The clear amber-colored liquid of miso. A luxurious extract packed with natural umami, it feels like a new seasoning. It can be used to marinate meat or combine with mayonnaise, expanding the range of cooking possibilities.

A blend of the clear top layer of black bean miso and soy sauce

A luxurious blend of the clear top layer of black soybean miso from Tanba. It gives the impression of being a slightly rich soy sauce with a rich umami flavor. It can be used as a dipping sauce, and also when used with meat dishes, it brings out the richness of the miso that cannot be expressed with soy sauce alone.

Premium white dashi in terms of flavor and quality

A 16 times concentrated dashi soy sauce made with organic white soy sauce and plenty of dashi made from carefully selected ingredients. It is excellent for bringing out the flavor and color of tamagoyaki (Japanese omelette) and chawanmushi (steamed egg custard). For clear soups, dilute 1:15.

Garlic preserved in a bottle

Raw garlic from Tako, Aomori Prefecture is soaked in soy sauce for two months. It is then cut into small pieces and bottled. It can be used for a wide range of purposes, such as seasoning meat and stir-frying, and you can easily enjoy the garlic flavor.

Basic Soy Sauce 12 Bottles A

¥6,588

Frequently asked questions

Shipping Fee

Free shipping for orders over 6,000 yen

Hokkaido 1,200 yen

Tohoku 900 yen Aomori, Iwate, Akita, Miyagi, Yamagata, Fukushima

Kanto and Chubu 800 yen <br/>Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi, Mie

Kinki and Chugoku 900 yen <br/>Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama, Tottori, Shimane, Okayama, Hiroshima, Yamaguchi

Shikoku and Kyushu 1,100 yen Tokushima, Kagawa, Ehime, Kochi, Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima

Okinawa 1,500 yen *Shipping to Okinawa Prefecture only: 500 yen for orders over 6,000 yen

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