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.

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.

White organic JAS certified white soy sauce

The white soy sauce is made from JAS organic wheat and soybeans, extracted naturally instead of mechanically, and has a subtle sweetness and a refined saltiness. Perfect for dishes where you want to bring out the best in the ingredients. This white soy sauce is the raw material for "Ryotei Shiro Dashi."

Lightly salted special light soy sauce

A long-established light soy sauce maker uses plenty of rice malt to give the light soy sauce a mellow flavor that is characteristic of light soy sauce. The color and aroma are modest, bringing out the flavor and umami of the ingredients. A light soy sauce that is perfect for pouring over other ingredients.

Also great as a light , strong-flavored soy sauce

This is a unique product made by Katagami, a self-proclaimed "foodie." It pursues the strength of umami to the limit while maintaining the balance of the color and aroma of light soy sauce. It looks strong. It can also be used as a soy sauce for pouring over other ingredients.

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 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 has been properly matured means that it leaves no salty aftertaste on the tongue. It is easy to use and can be used for everything from pouring soy sauce to cooking.

There are no machines at Noishi Mago Honten

This brewery continues to maintain traditional methods to the surprise of its competitors. It is a versatile type that goes well with any ingredients, and has many repeat customers. It has a distinctive Hyakuju aroma. Hot potatoes with butter and this soy sauce.

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.

Recommended as an introduction to re -brewed soy sauce

Osakikamijima in Hiroshima Prefecture can only be reached by ferry. This is a rare brewery that brews all its soy sauce in wooden barrels. It is aged for three years, but has no particular flavor and is easy to use, so it can be used as a sauce for sashimi, pork cutlets, and fries.

Creating food that is safe to eat again and again

It is matured for three years in the cold season in the Okuizumo region. Morita's theme is to make soy sauce that is safe for consumption by everyone from children to adults. He is also particular about the ingredients he uses. He uses it to finish stir-fries, adding richness and umami.

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.

Not only is it rich, but it also has a beautiful taste.

It has a rich reddish brown color and a beautiful appearance. The ingredients are only soybeans and salt, and the umami flavor is highly concentrated. When you put it in your mouth, you will be able to enjoy the deep richness while also feeling the sweetness. From sashimi to cooking.

A catalogue of Shokunin Soy Sauce is included.

This is a booklet (A5 size, 20 pages) that contains not only product information, but also explanations of the different types of soy sauce and recommended ways to use them. 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. A specialized book on soy sauce that you may not have thought of before. This book is all about soy sauce, including basic knowledge about soy sauce, introductions to producers, and how to use soy sauce in cooking.