Basic soy sauce 20 bottles

20 bottles of Shokunin Soy Sauce for Beginners

This is a collection of 20 soy sauce bottles, including 6 types of soy sauce and processed soy sauce products. From white soy sauce to rich tamari soy sauce, anyone who tries it will be able to feel the difference. You can also compare the different types.

Shokunin Shoyu No.

The appearance of the color is different

It's obvious when you compare them. There is a color gradation from light to rich soy sauce. Lighter colors are saltier, and darker colors are rich. We recommend saltier soy sauce when you want to taste the ingredients, and rich soy sauce when you want to add sauce to your food.

This is the soy sauce included in the set.

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 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.

A traditional light sake made with domestically produced soybeans and wheat.

This light soy sauce will never fail you no matter what you use it for. A small amount is enough for a good saltiness and beautiful color. It will make for a refined dish that makes the most of the stock and ingredients themselves. If you have never used light soy sauce before, give it a try.

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.

Sweet: Recommended for first timers. Sweet soy sauce

Although it is located in the nature of Iga City, Mie Prefecture, the store is always busy even on weekdays. Some customers even say, "I came all the way from Nara Prefecture over the mountains!" The sweetness is not too strong, so it should be just right for those who are new to sweet drinks.

SweetMiyazaki Prefecture's sweet soy sauce, unique to Kyushu

Those who try it for the first time may be surprised by its sweetness. It is relatively sweet even among Kyushu varieties, but it is not thick, but rather light. It goes well with meat-wrapped rice balls and simmered fish. It can also be served with wasabi and ginger as condiments.

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.

Brewed with the refreshing spring water of Ooku Izumo

Made from domestically produced soybeans, wheat, and sun-dried salt. It can be stored at room temperature because it is precisely filtered to remove yeast and other impurities. It is characterized by its clear color and refreshing taste, as it is not pasteurized. It can be used with soy sauce for pouring or dipping.

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.

Recommended as an introduction to re -brewed soy sauce

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

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.

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.

A long-established chikuwa maker attempts to create a fish sauce that doesn't have a strong smell

"Eso" is a fish that is considered to be the highest quality ingredient for fish paste products. Developed jointly with Ichibiki, a long-established soy sauce maker, this fish sauce has a mild smell and is made using soy sauce brewing techniques. It can be enjoyed as a dip or pour over food.

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.

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.

Kyushu 's slightly sweet soy sauce and kelp stock

It features the mellow flavor of kelp stock and the gentle sweetness of oligosaccharides. With the hope that children will eat a full-bodied breakfast, the goal was to make them "want to eat a second bowl of rice!"

Plus, the ponzu sauce I made for my son.

The flavor is so mild you'll want to drink it as is. "Let's make a ponzu sauce that we can proudly feed to our children!" The ingredients are simple: orange, sudachi, and yuzu juice, with a stock made in-house.

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

A luxurious blend of the clear top layer of Tamba black soybean miso. 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.

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.