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 is different

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

This is the soy sauce included in the set.

The only ingredients are wheat, salt, and shochu

The only ingredients are wheat, salt, and shochu. In pursuit of the taste and flavor of white soy sauce, soybeans were removed and the amount of water used was reduced by half. Since it does not contain soybeans, it cannot be defined as soy sauce and is instead described as a wheat-brewed seasoning.

Special light soy sauce with low salt content

This long-established light soy sauce maker uses plenty of rice koji to soften the characteristic light soy sauce saltiness. The subtle color and aroma bring out the flavor and umami of the ingredients. This light soy sauce is perfect for dipping in water.

Authentic light sake made with domestically grown soybeans and wheat

This light soy sauce is sure to please, no matter what you use it for. A small amount is enough to bring out the saltiness and beautiful color. It creates elegant dishes that make the most of the dashi and ingredients themselves. If you've never used light soy sauce, give it a try.

It can also be used as a dipping sauce to bring out the full flavor.

This unique soy sauce is created by Katagami, a self-proclaimed "foodie." It maintains the balance of light soy sauce color and aroma while pursuing the strongest umami flavor possible. It looks strong, but can also be used as a dipping sauce.

Sweet soy sauce recommended for beginners

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 moderate, so it should be just right for those new to sweet drinks.

Miyazaki Prefecture's sweet soy sauce, unique to Kyushu

Those new to this dish 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 or ginger as condiments.

There are no machines at Ishimagoto Main Branch.

This brewery continues to maintain traditional methods, surprising even its competitors. Its versatile flavor complements any ingredient, attracting many repeat customers. Its distinctive Hyakuju aroma is a special feature. Serve hot potatoes with butter and this soy sauce.

Brewed with the refreshing spring water of Okuizumo

Made with domestically grown 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 as a dipping sauce or poured over the soy sauce.

A versatile type recommended for beginners

This versatile soy sauce is made with domestically grown soybeans and is recommended as an introductory product. The fact that it doesn't leave a salty taste on the tongue is proof that it has been properly aged. It is easy to use, from dipping sauce to cooking, and is a reliable choice.

This is the classic re-brewing!

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 been perfected to achieve the ultimate in rich, full-bodied flavor and mellow taste. It also goes well with vanilla ice cream, sashimi, and 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 the soy sauce has no distinctive 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 taste

The ingredients of this soy sauce are listed as 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 diligently made.

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

Its rich reddish-brown color makes it beautiful to look at. Made only from soybeans and salt, it packs a superb level of umami. When you put it in your mouth, you'll be able to taste the sweetness and enjoy the rich, deep flavor. Perfect for sashimi or other dishes.

Premium white dashi in both taste and quality

This 16x concentrated dashi soy sauce is made with organic white soy sauce and plenty of dashi made with carefully selected ingredients. It's perfect for bringing out the flavor and color of dishes like tamagoyaki (rolled omelet) and chawanmushi (steamed egg custard). For clear soups, dilute it 1:15.

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

Eso is a fish considered to be the highest quality ingredient for fish paste products. Developed in collaboration with Ichibiki, a long-established soy sauce manufacturer, this fish sauce has a mild odor and was created by applying soy sauce brewing techniques. It can be enjoyed as a dipping sauce or poured over food.

Garlic pickled in a jar

Fresh garlic from Tago, Aomori Prefecture, is marinated whole in soy sauce for two months. It is then cut into small pieces and bottled. It can be used in a wide range of applications, such as marinating meat or stir-frying, and you can easily enjoy the garlic flavor.

Smoked soy sauce made by directly smoking soy sauce

Soy sauce is spread on a large stainless steel plate and smoked directly. Classics include roast beef and cheese. You can also drizzle 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!"

Ponzu sauce made for my son

The flavor is so gentle you'll want to drink it straight. "Let's make a ponzu sauce that we'd be proud to feed to our children!" The ingredients are simple: orange, sudachi, and yuzu juice, with our own boiled dashi stock.

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

A luxurious blend of the clear top layer of Tanba black soybean miso. It gives the impression of being a slightly rich soy sauce packed with umami. It's great for dipping, and when used with meat dishes, it brings out the richness of the miso that can't be achieved with soy sauce alone.

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.