44. Chrysanthemum soy sauce 100ml

A dark sake made with rare, large Tanba black beans

Made with large, umami-rich black beans from Tanba and "Sanuki no Yume 2000" wheat from Kagawa Prefecture, this soy sauce is aged for two years in a 32-koku cedar barrel. After natural filtration, it is pressed slowly under a weight. This classic dark soy sauce is characterized by its light, crisp umami flavor, subtle sweetness, and, above all, its beautiful color and rich fragrance. It is recommended for use as a soy sauce in general, as well as for dishes where a beautiful color is desired, such as simmered vegetables, as well as for rice with raw egg.

A soy sauce brewery I really want to visit

Customers who stop by the storefront often say, "I've been here before!" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!

What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years.

The fragrance stands out when applied

If you want to enjoy the simple flavor of ingredients and soy sauce, such as with rice with raw egg or grilled shiitake mushrooms, try chrysanthemum soy sauce. Chrysanthemum soy sauce is known for its strong fragrance, so pour it directly over hot rice or shiitake mushrooms to bring out the aroma of the soy sauce. Its light, sharp saltiness also brings out the flavor of the ingredients.

It goes great with meat

Kikujiang is a perfect match for meat dishes such as gyoza, shumai, and steak. The refreshing taste of the soy sauce brings out the umami and sweetness of the meat. While a soy sauce may go well with pork, it may not go so well with beef, or the soy sauce may taste good when eaten with a dipping sauce but not when used in cooking. However, Kikujiang brings out its sharpness and pleasant aroma in a variety of meat dishes.