106. Sakae soy sauce light 100ml

Light and gentle soy sauce made in a wooden barrel

It is aged in wooden barrels for about a year. Its color is light, but you can feel the unique aroma and subtle sweetness of wooden barrel brewing, and it is also low in salt. You can use it in cooking, or sprinkle it on ingredients to enjoy them.

Ingredients: soybeans (domestic), wheat (domestic), salt

Shokunin Shoyu No. 106

Continuing to evolve the techniques cultivated since the Edo period

Sakae Soy Sauce was founded in the 7th year of the Kansei era during the Edo period. Located in the castle town of Yokosuka in Kakegawa City, Shizuoka Prefecture, the brewery has over 30 wooden barrels, each measuring 30 koku.

Masuhiro Fukaya, the seventh generation owner, says, "We've been particular about using domestically produced soybeans, wheat, and salt, and we've continued to use the traditional wooden barrel brewing method, and as a result, I feel like we've finally gained recognition from the public, albeit a little late."

I believe that the soy sauce produced at Sakae Soy Sauce Brewery is supported by a balance of precision backed by data, such as constantly entering numerical values ​​into a computer, and the intuition of a craftsman.

Put the moromi into the bag and squeeze it out

In recent years, the mainstream method has been to pour the moromi into a furoshiki cloth, place it on a cushion, and apply pressure from above, but Sakae Soy Sauce uses the traditional method of squeezing the moromi into a bag. Although this method requires more effort to dispose of the lees, it is said to produce a delicious soy sauce with less cloudiness.

To preserve it for 50 or 100 years to come

"It was something that was a part of my life since I was a child, so I never really thought about it that much, but I started to realize the true value of wooden barrel-brewed soy sauce," says the eighth-generation owner, Masaru Fukaya. He believes that the wooden barrels that have been used for generations are home to microorganisms that have taken up residence there over the years, and that many things are happening inside them that are invisible to the human eye.

"It may sound like an exaggeration, but if Sakae Soy Sauce were to disappear, one of our happinesses would be gone. That's why we must continue making soy sauce."

Furthermore, in order to preserve the wood for the next 50 or 100 years, we have begun an initiative to build a new wooden barrel storehouse and cultivate wooden barrels. If we can reach 100 barrels, we will be able to pass it on to our children, their grandchildren, and their grandchildren as well. We are looking at the present from this long-term perspective.

It was a perfect match with cheese

Actually, I personally prefer light soy sauce that isn't brewed in wooden barrels, but the distinctive aroma of Sakae Usukuchi Soy Sauce, brewed in wooden barrels, is strangely pleasant. And with just the right amount of salt, it brings out the flavor of the ingredients. The first thing I tried was rice with a raw egg, made with plenty of Parmigiano-Reggiano. Thanks to Sakae Usukuchi Soy Sauce, I was able to fully enjoy the rich flavor of the cheese, while still enjoying a refreshing taste. Another great way to enjoy it is to mix Camembert cheese and bonito flakes with rice, pour soy sauce over it, and then add chopped seaweed and green onions.

How to use lightly seasoned sake

Light soy sauce goes well with vegetables and white fish. When I use soy sauce in addition to sesame oil and garlic in the namul I often make, it tastes even better than namul made with just salt. Sakae Light Soy Sauce has a gentle umami and sweetness that enhances the flavor and color of the ingredients.