Aged Dark Soy Sauce with Traditional Natural Brewing

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Aged Dark Soy Sauce with Traditional Natural Brewing

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Overview

Aged Dark Soy Sauce with Traditional Natural Brewing

Distinct from the very first bite, so delicious that it even can be enjoyed on its own

Our curator, who has tried over 100 Japanese soy sauces, recommends this naturally aged soy sauce as his top pick.
Due to its long-term aging, it doesn't have an initial salty taste but rather a profound umami flavor without any sharp edges.
The umami components are so pronounced that it's delicious even when tasted by itself.
It's a soy sauce that's distinct from the very first bite, so delicious that it even can be enjoyed on its own.

Curator's Experience

Tomoki Aikawa

He has visited over 2000 long-established shops in all 47 Japanese prefectures, making him the foremost expert in the country.

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"Among more than 100 soy sauces I've tasted, this one stands out as a top-tier choice. It's the finest in natural fermentation, free from added flavor enhancers, and impressively delicious.

Discovered at an exhibition, I initially thought it was just another traditionally brewed soy sauce, but upon trying it, I was amazed by its natural richness.
This soy sauce belongs to the traditional category without added flavor enhancers and is among the best in its class.

I definitely recommend using this soy sauce in its pure, unheated form,especially for dishes like sashimi and tofu, as it preserves its exquisite aroma and umami.
It's a sauce that deserves to be savored as is, and using it in cooking would be a waste.

What sets it apart is its remarkable umami without the common saltiness or harsh edges found in many soy sauces.
This is due to their knowledge of the art of making it delicious without excessive saltiness".

Crafting Exceptional Soy Sauce from Ingredients to Aging

This is a naturally brewed traditional soy sauce produced in Higashi, Hikone, Shiga Prefecture, Japan, where abundant underground water and a climate with two hot summers and snowy winters create ideal conditions for fermentation.
It is crafted using carefully selected Shiga Prefecture-grown soybeans and wheat, along with sun-dried salt.

Through a meticulous brewing process known as "Futa Natsu Hito Fuyu" (Two Summers, One Winter), this soy sauce is aged for over one year and six months.
It ferments twice during the hot summers and gains depth and complexity in flavor while enduring the cold winters.
The combination of handpicked ingredients and traditional methods brings out the soy sauce's distinct umami and other essential taste components.
What makes this soy sauce unique is that it is fermented in wooden barrels, and its distribution is limited to only a few percent of the total production across the country.

Please enjoy as it is

This soy sauce is so delicious that you can enjoy its strong flavor even when consumed as is.
Using it in cooked dishes would be a waste!

Please savor its original taste by pairing it with dishes like sashimi, tofu or other ingredients that you can fully taste the soy sauce itself.

Traditional Production Method
Using Wooden Barrels

Traditional Japanese seasonings like soy sauce, miso, vinegar, mirin, and sake were historically fermented and aged in wooden barrels until the Edo period.
However, the use of wooden barrels declined significantly due to cost considerations, with the soy sauce industry being a prime example, where wooden barrel usage dropped to less than 1% of total production.
Soy sauce is brewed in large wooden barrels that can last over 100 years, providing a habitat for unique microorganisms and flavors specific to each brewery.

Wooden barrels have a rich history and unique microorganisms that develop based on local climate and environment.
Crafted without iron nails or adhesives, they rely on natural temperature variations, creating "Natural brewing."
Fermentation starts in warmer months, with barrels adapting to seasons.
This traditional process, called "Taru-shikomi," fosters natural fermentation, resulting in soy sauce rich in natural umami and glutamic acid.
Unlike tank-produced soy sauce, this labor-intensive, valuable product reflects the brewery's craftsmanship and the attributes of wooden barrel aging.

Story of Mizutani Shoyu

They have been a soy sauce brewery in Hikone City, Shiga Prefecture, their founding location, for 170 years.
With abundant flowing water and a climate conducive to fermentation, their craftsmen create soy sauce using natural brewing methods in cedar barrels.
Through a process of two summers and one winter, with the hot summers of Hikone followed by the cold winter snow, they develop a depth of flavor that results in an ideal taste, allowing you to savor wonderful days.

More Details

Product Name	Aged Dark Soy Sauce with Traditional Natural Brewing
Country of Origin	Shiga, Japan
Weight	270g
Ingredients	Soybeans (Japanese origin), Wheat (Japanese origin),Salt
Expiry	1 year in normal tempreature (from manufacturing date)
How to store	Avoid direct sunlight and store at room temperature. After opening, seal tightly, store in a refrigerator, and use as soon as possible.
Cautions for handling	Glass Bottle
Sold by	REGINAA PTE LTD

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