75. Fukuju Soy Sauce, 2 Years Brewed, 100ml

The manpower of salesmen becomes a new force

Fukuju Soy Sauce was founded in 1826 in Naruto, Tokushima Prefecture, near Reisanji Temple, the first temple on the Shikoku Pilgrimage (88 temples). Since its founding in the late Edo period, the company has been producing naturally fermented soy sauce using domestically grown soybeans and wheat. The first thing that could be an issue for a brewery with such a long history as Fukuju Soy Sauce is the timing of the succession.

After graduating from university, the ninth-generation president of the company, Nobuaki Matsuura, spent eight years in Osaka and Tokyo working in real estate sales before returning to the brewery in April 2012. His father, Takashi, the previous president, simply told him, "Do it how you like." "My father was single-minded and devoted himself to making soy sauce. I don't think that attitude will change in the future. That's why I think I have a general idea of ​​what is expected of me," says Nobuaki.

"I know better than anyone how delicious the soy sauce we make in our own brewery is, having eaten it since I was born. I want to convey that to our customers, have them taste it, and have them be moved by it. That's it!" With the added power of a salesman who is well aware of the appeal of his company, Fukuju Soy Sauce is a brewery that is sure to become even more exciting in the future.

A strong, refreshing dark soy sauce

This dark soy sauce is free of additives and colorings, made by fermenting and aging domestically produced whole soybeans, wheat, and sun-dried salt in a cedar barrel for two years. Made using traditional methods, it has a strong soy flavor and a salty taste typical of soy sauce, but also a clean, sharp flavor. It goes perfectly with aromatic vegetables such as ginger and garlic.

For dishes where you want to fully enjoy the umami of soy sauce

Melt-in-the-mouth tender, sweet and spicy braised pork is a classic side dish that makes both children and adults smile. When made with Fukuju, which has a clean, sharp pork fat, the sweet and spicy flavor is enhanced by the aroma of ginger and the umami of soy sauce. The flavor is well-absorbed but not heavy. It also works well in bean sprout namul, where the sharpness of soy sauce and the umami of garlic create a well-balanced taste.

Sprinkle on natto or grated daikon radish

Of course, you can also use it as a topping with its strong flavor. If you put it on our carefully selected large-grain natto, you can taste the umami of the soybeans while still enjoying a refreshing flavor. We also recommend adding grated daikon to omelets or grilled fish when you want to add a little more flavor.