Shojin Natural Brewed Koikuchi Soy Sauce 1L

Shojin Soy Sauce is made by steaming whole domestically produced soybeans during the cold season, roasting wheat, and cultivating koji (malted rice) over three days. The koji is then combined with saltwater made from sun-dried salt, and the mixture is fermented and matured in cedar barrels for over a year. The soy sauce is then pressed from the moromi (fermentation mash).

Ingredients are domestically sourced whole soybeans and wheat. No genetically modified ingredients are used. To preserve the natural color and aroma of the ingredients, it is finished without heat processing, following traditional methods. This soy sauce has depth and a traditional flavor profile.

＜About Shojin Soy Sauce＞

- Barrel fermentation, diversity, and a suitable fermentation environment are essential for high-quality, refined flavor.

Shojin Soy Sauce is brewed in wooden barrels. It is often said that "the bacteria present in the brewery create the deliciousness," but we believe that "managing the moromi with an emphasis on diversity" is the key.

While soy sauces brewed in large outdoor tanks are suitable for stable quality and mass production, characterized by strong umami and high aroma, they can sometimes feel monotonous due to their industrial, calculated nature.

In contrast, brewing in wooden barrels, as with Shojin Soy Sauce, results in a more complex flavor. The barrels are open without a lid, and the soy sauce is brewed at room temperature through natural fermentation, following the temperature changes of each season.

At Shojin Soy Sauce, whether brewed in November or March, the main fermentation by yeast begins when temperatures exceed 20°C, starting around May, with a peak until late June. Flavors start to harmonize in August, and from September onward, the color, aroma, and taste deepen.

Even the shortest brewing period for us is about one year for usukuchi (light) soy sauce. For koikuchi (dark) soy sauce, it takes about 1 to 2.5 years. Re-pressed soy sauces take 2 to 3 years. Because they are influenced by the brewery environment and human management over such long periods, the handling during this time significantly affects the final product.

For example, microorganisms that degrade flavor often appear on exposed surfaces, and during the first summer after brewing, the moromi can separate into different layers, with the upper, middle, and lower parts in very different states. It is necessary for humans to stir and homogenize the moromi before extreme separation occurs. Additionally, dirt on the sides of the barrels, the brewery floor, or walls can produce undesirable odors that transfer into the moromi, so keeping the barrels and brewery clean is essential.

Regarding stirring in Shojin Soy Sauce, it is performed approximately 20 times from April to July. During this period, the moromi continuously changes—separating, becoming more uniform, or drying on the surface. Unlike large outdoor tanks, where the mixture remains uniform, the complex state of wooden barrel fermentation is what I believe creates a soy sauce with a deep, complex flavor.

Therefore, we emphasize diversity in fermentation. When stirring, careful management involves deciding the timing, how to stir to achieve uniformity, and how the separation will proceed afterward. Having a clear image and managing these aspects helps us approach the desired flavor profile.

■ Product Name: Additive-Free Koikuchi Soy Sauce, Naturally Brewed, 1L

■ Product Details: 2 bottles of 1L each

■ Ingredients: Domestic soybeans, domestic wheat, salt (origin: Australia)

■ Usage: Suitable for a wide range of dishes from sashimi to simmered and grilled foods.

■ Manufacturer/Seller: Shojin Soy Sauce Co., Ltd.

■ Expiration Date: 24 months from production

■ Storage Instructions: Avoid direct sunlight; store in a cool place.

■ Precautions: After opening, to prevent spoilage, keep refrigerated (below 10°C) and use as soon as possible.

■ Country of Origin: Japan

■ Nutritional Information (per 100ml):

- Energy: 88 kcal
- Protein: 9.6 g
- Fat: 0.0 g
- Carbohydrates: 12.5 g
- Salt equivalent: 16.1 g

【Disclaimer】

- The listed expiration date is based on the manufacturing date. Please contact us for actual expiry details.
- Since inventory is shared with our website, stock may be out of stock, special order, or canceled depending on timing.
- Due to product renewal, packaging or product contents may differ slightly from the delivered product.
- Mail delivery is via postal service; cash on delivery is not available. Due to size restrictions (under 3cm thickness), packaging is simplified.
- We are not responsible for external damage to the product packaging.

Product Number: shokin-koikuchi2