104. Lotus Flower 100ml
Low-sodium soy sauce full of umami flavor
Shokunin Shoyu No. 104
A low-salt type of re-brewed soy sauce made with low salt.
Regular reduced-salt soy sauce is processed to remove the salt using desalination equipment. However, this "Renge" is brewed with a low salt concentration, so it is a 9.5% reduced-salt soy sauce just pressed. Moreover, since it is a re-brewed soy sauce, it is full of umami ingredients. This soy sauce is recommended for those who feel that reduced-salt soy sauce is not satisfying enough.
It's difficult to prepare with low salt
First of all, soy sauce is protected from bacteria by its salt content. Brewing soy sauce with low salt content increases the risk of contamination by bacteria, making the method of control even more difficult. The key people who overcame this challenge were Mizuno Yuichi, a fermentation specialist who has been researching yeast since his university days, and Kubota Daiki.
When Mizuno joined Miyajima Soy Sauce and visited the manufacturing site for the first time, he said, "I licked the soy sauce coming out of the press, and it was really delicious," and he says he will never forget the excitement he felt tasting freshly pressed soy sauce before it was pasteurized.
Let's make soy sauce we can be proud of!
Miyajima Soy Sauce apparently had a low-salt soy sauce that was the predecessor to "Renge," but it was a product that had its flavor adjusted with nucleic acids, etc. "When using low-salt brewing methods, it's difficult to maintain consistent quality, so we had to adjust the flavor. But freshly pressed soy sauce is very delicious. We went through a lot of trial and error, wanting to commercialize it with the same flavor," says Mizuno.
They searched for optimal conditions, such as pH control and the timing of adding yeast, and ultimately settled on a method in which soy sauce is aged for six months, then brewed again in the winter, and then pressed at the end of May.
Thanks to this, the umami component nitrogen in this 9.5% reduced-salt soy sauce is only 2.3%. This 2.3% umami content is quite high among soy sauces. Even though it is a reduced-salt soy sauce, it still has a strong umami flavor.
Choose options
Frequently asked questions
Free shipping for orders over 6,000 yen
Hokkaido 1,200 yen
Tohoku 900 yen Aomori, Iwate, Akita, Miyagi, Yamagata, Fukushima
Kanto and Chubu 800 yen <br/>Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi, Mie
Kinki and Chugoku 900 yen <br/>Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama, Tottori, Shimane, Okayama, Hiroshima, Yamaguchi
Shikoku and Kyushu 1,100 yen Tokushima, Kagawa, Ehime, Kochi, Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima
Okinawa 1,500 yen *Shipping to Okinawa Prefecture only: 500 yen for orders over 6,000 yen
[inquiry]
If you have any questions about Shokunin Shoyu or soy sauce, please use the form below. Please feel free to contact us no matter how small the question! → Question Form
[About commercial and wholesale sales]
We are looking for sales partner stores for Shokunin Shoyu. Please feel free to contact us. → https://www.s-shoyu.com/partner
Popularity Ranking
More about the world of soy sauce!
We provide in-depth knowledge about soy sauce, the latest information, and original recipes.