56. Country Soy Sauce 100ml

A sweet sake from Toyama Prefecture with a strong soy sauce flavor

Sweet soy sauce is also the norm in the Hokuriku region. The closer to the sea the sweeter the soy sauce, and some say it is indispensable for fishermen's cooking. The flavor and sweetness of soy sauce are integrated, so it does not leave a sweet aftertaste.

Ingredients: Soy sauce (domestically produced) (soybeans, wheat, salt), amino acid liquid, salt/caramel color, seasoning (amino acids, etc.), sweetener (stevia, licorice), preservative (paraoxybenzoic acid)

Shokunin Shoyu No. 56

Product Features

Toyama Prefecture's 56 Inaka Shoyu, which has a strong soy sauce flavor, is also mainstream in the Hokuriku region. Some say that the closer to the sea the sweeter the soy sauce, the more indispensable it is for fishermen's cooking. The flavor and sweetness of soy sauce are integrated, so it is a type that does not leave a sweet aftertaste. Ingredients: Soy sauce (domestically produced) (soybeans, wheat, salt), amino acid liquid, salt/caramel coloring, seasoning (amino acids, etc.), sweetener (stevia, licorice), preservative (paraoxybenzoic acid)

Manufacturing method

Grilled rice balls Sweet soy sauce goes well with raw fish such as sea bream and amberjack, and is also recommended for grilled rice balls and rice with raw egg. And don't forget to eat it with a soft-boiled egg. It's extremely delicious. Recommended usage (Soy sauce cooking book) Hata Brewery Oyabe City, Toyama Prefecture

Recommended usage

Oyabe City, Toyama Prefecture. Traditional koji trays are stacked in a brick room. "Business is always changing. You can't rest on your laurels."