Shojin Natural Brewed Usukuchi Nama Shoyu (Light Color Raw Soy Sauce) is a pale soy sauce made using domestically produced whole soybeans and domestically produced wheat. It is fermented and matured in cedar barrels.

During the cold season, whole soybeans are steamed, and wheat is roasted to produce koji (malted rice) over three days. This koji is then placed into wooden barrels along with saltwater made from sun-dried salt, allowing natural fermentation to occur during the summer. Afterward, the moromi (fermentation mash) is appropriately matured, and the liquid is pressed to produce the final product.

Because it is naturally brewed, this soy sauce has a richer flavor and darker color compared to regular usukuchi soy sauce.

It features a well-balanced taste and aroma, making it versatile for a wide range of dishes.

This soy sauce contains no genetically modified ingredients. To preserve the natural color and aroma of the ingredients, it is finished without heat processing, following traditional methods with careful craftsmanship.

This is a pale soy sauce brewed using domestically produced whole soybeans and wheat, fermented and matured in cedar barrels.

◆ How to Use

It can be used broadly, from sashimi to simmered and grilled dishes. The usukuchi soy sauce is seasoned to be slightly stronger than koikuchi (dark soy sauce). Please adjust the amount during cooking as needed.

＜About Shojin Soy Sauce＞

The environment of barrel fermentation, diversity, and fermentation process are crucial for achieving a high-quality, refined flavor.

Shojin Soy Sauce is brewed in wooden barrels.

It is often said that "the bacteria present in the brewery create 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, they tend to have a strong umami and high aroma, resulting in a finished product that can feel monotonous due to its industrial 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, allowing for natural fermentation.

Furthermore, since it is brewed at room temperature through natural fermentation, the process follows the temperature changes across all seasons.

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 the peak occurring until late June.

By August, the flavor begins to harmonize, and from September onward, the color, aroma, and taste deepen.

The shortest brewing period for usukuchi soy sauce is about one year, while koikuchi soy sauce takes 1 to 2.5 years. Re-brew soy sauces are aged for 2 to 3 years, continuously influenced by the brewery environment and human management. The handling during this period significantly affects the final quality.

For example, microorganisms that deteriorate flavor often appear on exposed surfaces, and during the first summer after brewing, the moromi can easily separate into different layers (upper, middle, lower), each in a different state. 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 strong odors, which can transfer to the moromi. Therefore, barrels and the brewery must be kept clean at all times.

In Shojin Soy Sauce, stirring 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 that maintain a constant state, wooden barrel brewing involves complex, evolving conditions, which I believe lead to a more complex and profound flavor.

Therefore, managing diversity is essential. When stirring, it is important to consider the timing, how to achieve uniformity, and how separation will occur afterward.

By having a clear image and careful management, we can bring the soy sauce closer to our desired profile.

■ Product Name: Shojin Natural Brewed Usukuchi Nama Shoyu (Light Color Raw Soy Sauce), Shojin Soy Sauce, Pale Soy Sauce, Domestic Raw Soy Sauce, Bottle Soy Sauce, Natural Brewed Whole Soybean, Gift, Fermented and Matured, Cedar Barrel, Usukuchi, Light Color

■ Content Volume: 1L

■ Ingredients: Soybeans, Wheat, Salt

■ Manufacturer or Seller: Shojin Soy Sauce

■ Expiration Date: 1 year and 6 months from the manufacturing date

■ Storage Method: Avoid high temperatures and humidity; store in a cool, dark place

■ Category: Food

■ Country of Origin: Japan

【Disclaimer】

* The listed expiration date indicates the number of days from the manufacturing date. Please contact us for the actual date.

* Since inventory is shared with our website, there may be times when the product is out of stock, available only by order, or canceled.

* Due to product renewal, packaging or contents may differ slightly from the product delivered.

* Mail delivery is via postal box. Cash on delivery is not available. Due to thickness restrictions (3cm or less), the packaging is simple.

* We are not responsible for damages to the outer packaging.

Product Number: shokin-ususho-l