74. Kouryuu Murasaki 100ml

Smoked soy sauce made by directly smoking soy sauce

This soy sauce is made from whole soybeans and wheat from Hyogo Prefecture, which are aged for a year using traditional natural fermentation methods, and then smoked for 8 to 9 hours to retain the original umami flavor of the soy sauce while also infusing it with the aroma of the smoke. Just one drop will fill your dish with its fragrant aroma.

This soy sauce was originally made at the request of a roast beef restaurant, so it goes well with steaks, bacon, and other meats. The aroma is sensitive to heat, so we recommend adding it to dishes as a finishing touch. It's also a popular gift for men who aren't good at cooking.

Soy sauce made in Tatsuno, a castle town surrounded by history and nature

Tatsuno, located in the northwest of the Harima Plain, is blessed with the mild climate peculiar to the Seto Inland Sea and has a rich natural landscape with plenty of greenery. The Ibo River that flows through the center of the town is known as a clear stream where many sweetfish swim up in the summer. The underground water is soft water with low iron content, which is ideal for making soy sauce. The light soy sauce made using this water is indispensable for Japanese cuisine, as it preserves the vivid colors of the ingredients.

The history and techniques of soy sauce production in Tatsuno have been passed down from brewery to brewery by the skills of craftsmen, and Suehiro Soy Sauce also preserves the methods handed down from its many predecessors while incorporating new techniques and knowledge, and continues to produce soy sauce every day together with the "brewery-resident yeast" that has lived in the brewery for many years and helps create the brewery's unique flavor and aroma.

A smoky treat for adults

Soy sauce actually goes well with cheese. Of course, just a little bit of soy sauce goes well with processed cheese, but we also recommend it for a little extravagance with mozzarella or camembert cheese. When you pour it on, the smoky aroma and creamy cheese stand out, and when you marinate it in olive oil or sesame oil, the richness is even more pronounced.

Add it to finish off stir-fry dishes.

Just pour Kun Murasaki over bean sprouts fried in sesame oil. Even inexpensive bean sprouts can be transformed into a delicacy just by pouring Kun Murasaki over them. You'll be addicted to the smoky aroma and crunchy texture of the bean sprouts. The key is to not overcook the soy sauce, so that you can take advantage of the smoky aroma.

If you're tired of the usual taste

"It's delicious when you put it on rice with raw egg on top," is what our customers often tell us. There are many people who like raw egg on top rice, but they are tired of regular soy sauce and dashi soy sauce... and it seems that this Kun Murasaki is what they have arrived at. Just by putting this Kun Murasaki on your usual raw egg on top rice, the aroma and taste will become smoky!

Also, when the potato salad you buy at the supermarket or convenience store isn't quite satisfying, this Kun Murasaki is the way to go. Just one whiff will turn your usual potato salad into a slightly more stylish restaurant-style flavor. It has a great flavor, and you can adjust the smoky level yourself, so it's great for people who like smoked food.