98. Isekura Whole Soy Soy Sauce 100ml

Made in wooden barrels using whole soybeans and wheat from Mie Prefecture

This soy sauce contains about 20% wheat. It has a rich flavor, yet a light and smooth taste, making it suitable for use as a dark soy sauce. The soy sauce flavor is not too strong, so it is also great for pouring over rice with a raw egg on top.

Ingredients: soybeans (from Mie prefecture), salt, wheat/alcohol

Shokunin Shoyu No. 98

A brewery that produces four types of soy sauce

Founded in 1914, Isegura has been manufacturing and selling soy sauce and miso for five generations on the Tokaido road in Yokkaichi, Mie Prefecture. They take pride in brewing tamari, a type of soy sauce unique to the Tokai region, and continue to evolve with the times while preserving traditional soy sauce and miso production methods. They produce four types of soy sauce: white soy sauce, light soy sauce, dark soy sauce, and tamari soy sauce. While tamari soy sauce is made primarily from soybeans, white soy sauce is made primarily from wheat. This brewery produces soy sauces that are polar opposites in both production method and purpose.

Each of the four types of soy sauce has its own brewing method. In addition, the process differs depending on whether the raw material is whole soybeans or defatted soybeans, and Ise Brewery's brewing patterns are quite diverse. Looking around the production site, you'll notice that the koji room and pasteurization equipment are also unusually shaped. Apparently, they are uniquely designed and modified by the previous generation. It seems that trial and error is in Ise Brewery's DNA, as they hang plastic or surround the wooden barrels with panels to prevent the mash from splashing when stirring.

Making soy sauce that suits the times

"The number of soy sauce makers and consumers is decreasing every year. We want to create a soy sauce that will attract the attention of generations who have drifted away from soy sauce," says fifth-generation owner Shikii Kazuhiro.

Although tamari soy sauce is traditional in this region, we have developed "Isekura Marudaizu Soy Sauce" using our own unique manufacturing method, which has a flavor somewhere between tamari soy sauce and koikuchi soy sauce, for local young people who prefer lighter flavors.

Whole soybeans and wheat from Mie Prefecture are carefully aged in wooden barrels. It features an unprecedented bright color and a smooth mouthfeel. While not as thick as the typical tamari soy sauce, it is the perfect product for those seeking a robust umami flavor.

For Ise udon sauce

Ise udon, which can be found mainly in Ise City, Mie Prefecture, is characterized by its jet-black sweet and spicy sauce made with tamari soy sauce. It has a rich flavor, yet is light on the palate for tamari soy sauce, and the sweetness of the dashi and sugar is well-balanced to create a mellow sauce.

The taste is somewhere between dark soy sauce and tamari soy sauce.

Personally, I don't like thick, rich soy sauce, but Isekura Marudaizu Soy Sauce is a product that even I can use easily.

When you pour regular thick, gooey tamari soy sauce over rice with raw egg, the soy sauce taste is too strong and you can't enjoy the natural flavor of the egg. On the other hand, Isekura Tamari Soy Sauce has a strong umami flavor of soybeans, but it's not too strong, so you can enjoy the deliciousness of both the egg and the soy sauce.

This tamari soy sauce has a more pronounced soybean flavor than dark soy sauce, and is lighter than the typical thick tamari soy sauce.