30. Kinbue Re-brewed Raw Soy Sauce 100ml

Popular with ramen shop owners

Shokunin Shoyu is visited not only by regular customers but also by many chefs. Among them, ramen shop owners are particularly frequent visitors. In search of the perfect dipping sauce for the bowl they are aiming for, they try out several soy sauces to find the ideal flavor. One of the most popular is the Kinbue Saishikomi Soy Sauce. Its powerful flavor stands up to punchy soups made with dried sardines and other animal-based ingredients, and the deep aroma of wooden barrel brewing combine to create an addictive personality.

Characterized by deep richness and outstanding sharpness

Using only whole soybeans, wheat, and sun-dried salt as ingredients, koji is carefully prepared, and then it is aged for three years using two-year-aged soy sauce instead of brine. The most distinctive feature of Kinbue Saishikomi Soy Sauce, which has been crafted over a long period of time, is its deep richness and exceptional sharpness. The depth is apparent from the moment you smell it, and the flavor is very rich and powerful. If you like strong soy sauce, once you try this flavor, you may never want to try any other soy sauce again.

It is a "raw" soy sauce that has been filtered to remove bacteria without any pasteurization, allowing you to enjoy its rich flavor as is. Try it simply by pouring it over lean sashimi or fried foods.

Also great as a secret ingredient in cooking

Kinbue Saishikomi Nama Soy Sauce, which combines richness and sharpness, is also effective as a secret ingredient in cooking. Just adding a small amount to simmered dishes or curries will dramatically increase the depth of flavor! It is particularly compatible with miso sauces; simply mix miso, mirin, sake, and soy sauce to create a slightly sweet, all-purpose sauce. It can be used on a wide variety of meats and vegetables. It is also recommended as a substitute for sauce when making yakisoba.

A long-established company with over 230 years of history that produces sake using traditional brewing methods

Founded in 1789, this brewery in Kawajima-cho, Hiki-gun, Saitama Prefecture, continues to evolve with reliable technology while cherishing traditional manufacturing methods. The brewery uses only carefully selected whole soybeans, wheat, and sun-dried salt. The brewery slowly ferments and ages the soy sauce in large cedar barrels for one to three years, resulting in a soy sauce with a deep aroma and a strong umami flavor.

Furthermore, our in-house analytical equipment allows us to accurately gauge the condition of the ingredients and moromi mash in numerical terms. Based on this data, we determine the optimal timing for brewing and pressing. It is truly a wonderful fusion of traditional craftsmanship and modern science.

In November 2019, Kinbue Soy Sauce Park opened. It is an experiential facility where you can eat, learn, shop, and play all at once, and at the restaurant you can taste different soy sauces along with homemade udon noodles. At the Kinbue Soy Sauce School observation facility, you can learn about the manufacturing process in a fun way, guided by artisans who actually make soy sauce, using textbooks that are enjoyable for children and adults alike. By May 2024, just five years after its opening, the number of students enrolled at Kinbue Soy Sauce School is expected to exceed 100,000.

Recently, the number of inbound visitors from all over the world has been increasing, and we are also focusing on providing guidance in foreign languages.

Relationships with the local community are the most important

In 2018, they made a new wooden barrel for the first time in half a century. "We have many wooden barrels that have been passed down, but making new barrels was a good opportunity for our staff to take a fresh look at the existence of wooden barrels. Customers are also moved the moment they see the wooden barrels," says 12th-generation owner Fueki Yoshigoro.

Fueki Soy Sauce has a family motto that has been cherished for generations: "Connections with the local community."

Aoyama Zairai Soybeans, which have been passed down for generations in the Aoyama area of ​​Ogawamachi, Saitama Prefecture, contain a higher sucrose content than regular soybeans, with a sugar content of about 25%. They have a strong sweetness and rich flavor, but are not available on the market and have been called the "phantom soybean."

"We are carrying on the passion that local farmers have cultivated with care through our soy sauce production, and we hope that you will enjoy this soy sauce at your dinner table. We hope to continue to cherish this connection."