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38. Purple Daijin 100ml

Sale price¥486

The noble fragrance and elegant transparency are appealing.

Its clear fragrance is excellent, and when used in cooking, it brings out the flavor of the ingredients while still retaining the presence of soy sauce. It has a strong initial flavor, and when used in clear soups, it brings out the flavor of the dashi stock right away.

Ingredients: soybeans (domestic), salt, wheat, rice/alcohol

Shokunin Shoyu No. 38


A brewery full of commitment

Okubo Brewery in Matsumoto City, Nagano Prefecture, is a small-scale brewery that is packed with the utmost in pursuit of perfection. In the raw materials storage area, soybeans, wheat, salt, and rice are piled high, with their origin and grade clearly marked. The store is packed with graded brands of local Nagano soybeans such as "Tsubuhomare," "Ginrei," and "Tachinagaha," Aomori's "Okushirome" and "Ryuho," Niigata's "Enrei," as well as Gifu, Ishikawa, Yamagata, and other areas. The salt is "Shimamars" from Okinawa.

Thinking carefully about the best environment for microorganisms

In 1998, the room for making koji was completely renovated. The area of ​​the equipment was doubled, but the amount that could be produced remained the same, and the room was created with the concept of pursuing quality rather than quantity. This room is different from the typical shape of a soy sauce brewery, and is an adaptation of equipment used for making miso in a certain region. Apparently, this shape was arrived at after thoroughly considering what kind of environment should be created while being closely involved with the microorganisms that play a key role in soy sauce production.


A light, flavorful sake with sweet sake

Murasaki Daijin is characterized by its clear color and aroma. By adding amazake to soybeans, wheat, and salt, it has a rich aroma and a slight sweetness of rice. This is a must-try for those who say, "I don't use light sake because it's too salty..." It is especially recommended for use in soups where color and aroma are important, as it brings out the flavor of the ingredients while retaining its presence.


Add dashi to stews

The stews made with Murasaki Daijin are characterized by their beautiful color and the refreshing taste of soy sauce, which brings out the sweetness of the ingredients. If you make a stew of kiriboshi daikon with plenty of dashi, you can enjoy the sweetness of the daikon without being bothered by the smell of dried food.


Also great for meunière sauce and pasta

Light soy sauce can be used as a sauce for meat and fish dishes, and for pasta. Murasaki Daijin has a pleasant aroma that you can feel at first bite, and does not interfere with the color or flavor of the ingredients. The "Lemon Butter Soy Sauce Sauce" is light and refreshing, and is recommended because it combines the sourness of lemon and the saltiness of light soy sauce with the richness of butter.


I want to enjoy it with some nice materials.

The inari made by Murasaki Daijin has a bright color and a gentle taste with a light soy sauce flavor and a hint of sugar sweetness. It makes the most of the flavor of the ingredients themselves, so you'll want to try it with your favorite ingredients. If you get some good fried tofu, be sure to give it a try.

38. Purple Daijin 100ml
38. Purple Daijin 100ml Sale price¥486

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