72. Ecru, dark 100ml

Soybeans and wheat are locally produced in Itoshima.

"Do you have unbleached soy sauce?" is often requested by young customers. Unbleached soy sauce is aged in wooden barrels, and the origins of all the ingredients, soybeans, wheat, and salt, are listed on the label. I get the impression that there are many fans of the soy sauce maker, Yoshinori Shiro, as well as the flavor of the soy sauce.

Jo-san makes repeated improvements with each brew, striving to make the sake even a little better. He is constantly evolving by changing the koji mold and the way he processes the ingredients. He blends the different flavors from each year at the time of pressing, adjusting the taste to achieve the best possible flavor. It is a simple flavor with a strong sense of individuality, a flavor that only Jo-san could create.

A young brewer revives in-house brewing

Mitsuru Soy Sauce stopped brewing in-house 40 years ago. Determined to "revive in-house brewing someday," Jo-san went on to Tokyo University of Agriculture and during every long vacation he would visit soy sauce breweries around the country to help with soy sauce production.

In February 2013, they pressed their first batch of their own brew. It took trial and error to find the best method to suit the local Itoshima soil. The brewery where he trained is also supportive. Or rather, they are a soy sauce maker that is supported by soy sauce makers all over the country, as if they were supporting their own son's efforts.

For soft, runny fried eggs

For those who prefer fried eggs with sauce, we recommend trying our fried eggs with unglazed or dark sauce. Unglazed eggs are a little stronger than dark sauces, but you can feel the mellowness when you crack the soft-boiled yolk! The soft-boiled yolk and soy sauce blend together to create a creamy flavor, while the crispy white is refreshing.

Goes well with fried tofu and ganmodoki.

A local tofu shop was selling perfectly round ganmodoki filled with ingredients, and I immediately thought, "This would go well with unglazed, dark soy sauce!!" I tried it. All you have to do is grill the ganmodoki, which contains pickled ginger, onion, shiitake mushrooms, etc., in sesame oil and pour soy sauce over it. The soy sauce blends in with the flavor and aroma of the pickled ginger, bringing out its full flavor and slightly reducing its spiciness.

Use it in cooking to make it mellow

The unbleached and dark soy sauces have a strong flavor when poured on their own, but when used in cooking, their mellowness comes out rather than their strength, so they have a gentle flavor when used on seasoned rice. The umami of the ingredients and soy sauce soaks into the rice and the scorched bits at the bottom are also delicious. The aroma is so appetizing that you'll want to have seconds.