6 wooden barrels of soy sauce

A young brewer's approach to new barrels

The number of barrel makers making large barrels is declining, and we are on the verge of losing the wooden barrel culture, but recently wooden barrels have been attracting attention. Young brewers in particular are fascinated by wooden barrels, and new barrels are being made all over the country, with an increasing number of breweries resuming barrel brewing.

The ecosystem unique to that brewery

The microorganisms that live there create an ecosystem unique to that brewery. When they are brought to a research institute, they often turn out to be new species of microorganisms. This is the accumulation of over 100 years of history. This is the reason why the taste can only be produced by that brewery.

Soy sauce included in this set.

Raw type that has not been pasteurized

This light soy sauce is made from domestically grown soybeans and wheat in wooden barrels. It's also a raw type that hasn't been pasteurized. The saltiness comes later, making it feel a little gentler. The balance of saltiness and umami is excellent!

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.

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.

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.

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.

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.

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.