Shojin Gold Soy Sauce Naturally Brewed Usukuchi Raw Soy Sauce is made using domestically produced whole soybeans and domestically produced wheat. It is fermented and matured in cedar barrels to produce a light-colored soy sauce.
During the cold season, whole soybeans are steamed, and wheat is roasted. A koji mold is cultivated over three days, then combined with saltwater made from sun-dried salt in wooden barrels. Through natural fermentation during the summer, the moromi (fermentation mash) is appropriately matured, then pressed to produce the finished soy sauce.
Because it is naturally brewed, this Usukuchi 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 uses.
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.
Made with domestically produced whole soybeans and wheat, fermented and matured in cedar barrels, this is a light-colored soy sauce.
◆ How to Use
It can be used broadly, from sashimi to simmered and grilled dishes. The flavor of this Usukuchi soy sauce is prepared to be slightly stronger than Koikuchi 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.
A common saying is that "the bacteria present in the barrel 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, because 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 in June.
By August, the flavor begins to harmonize, and from September onward, the color, aroma, and taste deepen.
Even the shortest brewing period for Usukuchi soy sauce is about one year, while Koikuchi soy sauce takes 1 to 2.5 years. Re-brewed soy sauce is aged for 2 to 3 years.
Because it continues to be influenced by the brewery and human management over a long period, the handling during this time significantly affects the final product.
For example, microorganisms that degrade flavor can appear on exposed surfaces, and during the first summer after brewing, the moromi can easily 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 barrel, the brewery floor, or walls can produce undesirable odors that transfer into the moromi, so barrels and the brewery must be kept very clean.
In Shojin Soy Sauce, stirring occurs about 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, which 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 important. When stirring, considerations include timing, how to achieve uniformity, and how separation will occur afterward.
By having a clear image and careful management, we aim to produce a soy sauce close to our desired flavor profile.
■ Product Name: Shojin Gold Naturally Brewed Usukuchi Raw Soy Sauce, Shojin Soy Sauce Light Color Soy Sauce, Domestic Raw Soy Sauce, Bottled Soy Sauce, Naturally Brewed Whole Soybean, Gift, Fermented and Matured in Cedar Barrels, Usukuchi, Light Soy Sauce
■ Content: 1L × 2 bottles set
■ Ingredients: Soybeans, wheat, salt
■ Manufacturer or Seller: Shojin Soy Sauce
■ Expiration Date: 1 year and 6 months from 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 is counted 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 (under 3cm), the product is packaged simply.
* We are not responsible for external damage to the packaging.
Product Number: shokin-ususho-l2