Exceptionally Rare Vintage

Historically called “Kanro(Sweet Dew)”, the exceptional sauce is inherited in the specified regions of western Japan. When it comes to brewing authentic Koikuchi soy sauce in a traditional method, the ingredients are only soybean, wheat, salt and water. Instead of the salt & water, astonishingly, using once naturally brewed soy sauce, and aging again more than 500 days, meaning that the total aging period is more than 1000 DAYS. Through the double fermentations, umami of ingredients also doubly concentrated. So premium that only about 1% of all soy sauce manufacturing amount. Just one drop for fried egg & baked bacon makes your everyday breakfast gorgeous.

Gods Brew the Soy Sauce

Adding no artificial fermentation accelerator, our soy sauce is very slowly & moderately aged only by the power of Koji & various kinds of organism which live in the wooden brewery for decades. The indigenous organisms play a crucial role in the slow fermentation process. Even if using the completely same ingredients, the quality & flavor of the sauce change dramatically, depending on the native fungi’s activity. The veteran brewer’s most important task is creating the best environment for the organisms. Because their activity is invisible, our ancestors believed that invisible gods brew soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

When it comes to traditional natural brewing, to say nothing of the quality of ingredients, the climate & geography of the region give significant effects on “cultivating” authentic soy sauce. Located in the inland sea region of the center of Japan, and surrounded by mountains which prevent hot air of the summer & cold air of the winter from the region, Tatsuno has ideal, mild climate & humidity throughout the year for superb soy sauce brewing. In addition, the place is blessed with super soft natural water of pure Ibo River which runs through the center of the region. The significant water let the fermentation process go slow & moderate, fully bringing out the umami of fine ingredients. These natural advantages historically let Tatsuno brew premium soy sauce.

Small Brewery’s Traditional Philosophy

They say "We do not manufacture but “cultivate” the soy sauce." Naturally brewing soy sauce without artificial additives is similar to an organic vegetable cultivation without chemical fertilizers. During long aging process, they strain their ears to listen the “breath” of sauce, carefully sniff, keep their eyes on subtly delicate condition changes of sauce. Distinguishing the aging conditions & making distinctly subtle adjustments can never be done by machine, meaning that it is impossible to manufacture the sauce in a large scale. They are eagerly adamant in quality-base “cultivation”.

Japanese Authentic Tradition for Your Creative Daily Life