Basic soy sauce 12 bottles C

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.

Enjoy soy sauce tasting at the dinner table.

"Aren't they all the same?" - if you think so, you'll be surprised. Enjoy the differences in color, aroma, and taste and find the one that suits you best.

If you line up six bottles and taste them, it will create the atmosphere of a wine tasting. It will be a great way to have fun with your family and friends.

The six basic categories of soy sauce

In fact, the six colors in the background of the photo above are all photographs of the actual colors of soy sauce. There are clear visual differences depending on the production method and aging period.

The dark soy sauce in the center is the most widely distributed and is common in the Kanto region. The soy sauce on the left is light in appearance and brings out the flavor of the ingredients, while the soy sauce on the right is a richer type that is aged for a longer period of time.

The left type is recommended when you want to add salt or lemon to bring out the flavor of the ingredients themselves, and the right type is recommended for ingredients that you want to eat with sauce.

Using different soy sauces can make eating more enjoyable.

Light soy sauce, a familiar sight in western Japan

A versatile dark soy sauce that can be used in a wide variety of ways

This is a standard soy sauce. It accounts for 80% of the market share, and in eastern Japan, it is mostly dark soy sauce. Fresh soy sauce has a beautiful reddish-brown color and is produced in various places from Hokkaido to Okinawa. It is truly versatile, and goes well with everything from dipping sauces to cooking.

In recent years, people have become more conscious of the freshness of soy sauce, but once opened, soy sauce oxidizes, darkens in color, and loses flavor. Fresh soy sauce has a beautiful red color and a rich flavor. Dark soy sauce has just the right balance of color and aroma. It's so versatile that you can use it in any dish.

・Wooden barrel-brewed soy sauce (Yugeta Soy Sauce/Saitama Prefecture) → Product details page
・Hyakuju (Ishimago Honten / Akita Prefecture) → Product details page

A luxurious re-brewed soy sauce with a deep rich flavor

This rich soy sauce is aged for a long time. It is made using a method that uses twice as many ingredients and takes twice as long as dark soy sauce. Its well-balanced flavor and aroma make it a must-try soy sauce to pair with sashimi. It can also be used as a sauce for fried or meat dishes. Add a small amount to add a secret ingredient to cooking or at the end of a simmered dish to enhance the umami flavor.

It is said to have originated in Yanai City, Yamaguchi Prefecture, but breweries are scattered throughout the country. Because it is a type of soy sauce that large manufacturers are not keen on, it seems to tend to be made by small-scale breweries that aim to produce high-quality soy sauce.

・Tsurusho (Yamaroku Soy Sauce/Kagawa Prefecture) → Product details page
・Handmade soy sauce, two-stage brewing, three-year aging (Okamoto Soy Sauce / Fukuoka Prefecture) → Product details page
・Three-year aged soy sauce (Morita Soy Sauce / Shimane Prefecture) → Product details page

Gluten-free tamari soy sauce

The basic ingredients of regular soy sauce are soybeans, wheat, and salt, but there are also tamari soy sauces that do not contain wheat at all. There are many breweries that produce this type of tamari soy sauce, especially in the Tokai region, and the ingredients are simply listed as "soybeans, salt."

The tamari soy sauce in this set is gluten-free and made only from soybeans and salt. It's aged for a long time, giving it a deep color and a rich umami flavor. It pairs perfectly with red meat sashimi and meat dishes, as shown in the photo.

・Owari no Tamari (Marumata Shoten/Aichi Prefecture) → Product details page
・Tsuresoi (Minamizo Shoten/Aichi Prefecture) → Product details page

A catalogue of Shokunin Soy Sauce is included.

This booklet (A5 size, 20 pages) contains not only product information, but also explanations of each type of soy sauce and recommended ways to use it. It will be included with the product, so please take a look and try using different soy sauces accordingly.

We can also send you a set of "Soy Sauce Book"

If you wish, we can also send you a "Soy Sauce Book" that provides a more detailed explanation of soy sauce. This is a specialized book on soy sauce that you've never seen before. It's all about soy sauce, including basic knowledge about soy sauce, introductions to producers, and how to use soy sauce in cooking.