Traditional Soy Sauce Manufacturing Methods

Until now, the technology of making soy sauce has been invested in producing soy sauce quickly and in large quantities. The technology of optimal temperature brewing is to adjust a proper temperature by adding unrefined sake and cultivated yeast. It reduced the conventional brewing time to half a year and has succeeded in significantly lowering the cost of soy sauce. This makes a big contribution to the oversea demand for soy sauce industry.

However, we will continue to maintain the traditional method of natural brewing, in which soy sauce is brewed by microorganisms that live in the brewery under the temperature change of the four seasons. This is because we believe that the soy sauce produced under the metabolic activities of microorganisms adapted to the environment and operating at their own rhythms is the real soy sauce.

Natural Brewing

The production method of making soy sauce without adding temperature to the unrefined sake and following the traditional practice of making soy sauce in the temperature changes of the four seasons is called "Natural Brewing",

The Power of Yeast in the Brewery

The yeast that lives in the tanks on the brewery walls gives a full flavor to the soy sauce. The power of post-ripening yeast literally works after aging and it does not appear without time. The amount of melanoidin, a functional substance in miso and soy sauce that has a high active oxygen scavenging capacity. It helps to deepen the color of the soy sauce with long-term aging.

The Cycle of Life

The yeast, lactic acid bacteria and various wild species that live in the brewery create a unique ecosystem. This unique ecosystem gives the soy sauce a rich flavor and this is our goal in soy sauce production. We value the cycle of life by learning from agriculture, where the soil is created by numerous living creatures to produce abundant harvests.

100% being particular about Japanese Ingredients

Japan has a very low domestic self-sufficiency rate. Soy sauce, which supports Japanese food, is also mainly made from foreign soybeans, which account for 97% of the soy sauce distributed in Japan.

However, we insist on domestically produced ingredients and do not use any chemical seasonings, preservatives, coloring agents, extracts or genetically modified ingredients.

We have deepened our ties with local farmers, fishermen and brewers in order to know the producers and use post-harvest and genetically modified-free ingredients.

Recommended for any dishes

In Japan, sushi is generally served with soy sauce, but it is also recommended to use in various kinds of dishes as a seasoning item. The common soy sauce may make the dish itself too rich in flavor, but this organic shoyu soy sauce can blend well with the flavors of the ingredients and bring out the taste of the soy sauce and the flavor of the ingredients in each o her.