80. Unbleached, 100ml

A young brewer takes on the challenge of re-brewing with all his might

This rich soy sauce has been around for five summers since it was first prepared. The soybeans and wheat are from Itoshima City, Fukuoka Prefecture. The year of preparation and all the ingredients are listed. Adding a small amount to finish off a dish will add a sophisticated depth of flavor.

Ingredients: soybeans (domestic), wheat, salt

Shokunin Shoyu No. 80

Product Features

A young brewer's best effort, 80% raw, Saishikomi. A rich soy sauce that has survived five summers since it was first brewed. The soybeans and wheat are from Itoshima City, Fukuoka Prefecture. The year of brewing and all the ingredients are listed. Add a small amount to finish off your dish for an elegant depth of flavor. Ingredients:

Manufacturing method

Soybeans (domestic), wheat, salt Kalbi with soy sauce If you want to enjoy the taste of the ingredients, rather than the taste of sauce or dressing, soy sauce is the way to go. Light soy sauce is good, but try using a slightly richer soy sauce. Meat wrapped in rape blossoms The flower buds before they bloom are full of nutrients such as vitamin C, iron, and calcium! Lightly dust the thinly sliced ​​meat with flour and then roll it up with rape blossoms to hold it together. It goes well with rich flavors.

Recommended usage

Simmered eggplant and herring No dashi is necessary. Herring will take its place. Even the eggplant will be soft from being simmered, but the flavor of the herring will soak in and make it delicious. Recommended usage (Soy sauce cooking book) Mitsuru Soy Sauce Brewery, Itoshima City, Fukuoka Prefecture

Taste points

A small soy sauce brewery in Itoshima City, Fukuoka Prefecture. Yoshinori Shiro is a young brewer who is attracting attention within the industry. Wanting to revive the production of soy sauce in-house, he started from scratch, repairing the barrels and creating work procedures, all through trial and error.