Shojin Soy Sauce Natural Brewed Usukuchi Raw Soy Sauce

This is a light-colored soy sauce made using domestically produced whole soybeans and domestically produced wheat, fermented and matured in cedar barrels.

During the cold season, whole soybeans are steamed, and wheat is roasted to prepare koji (malted rice) over three days. The koji is then placed in 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 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 craftsmanship.

This is a light-colored 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 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, 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 fermentation is open without a lid, allowing natural exposure to the environment.

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.

Even the shortest brewing period for usukuchi soy sauce is about one year, while koikuchi soy sauce takes 1 to 2.5 years, and re-processed soy sauce can take 2 to 3 years. During this time, the influence of the brewery and human management continues, and the handling during this period significantly affects the final product.

For example, microorganisms that deteriorate flavor may appear on exposed surfaces, and during the first summer after brewing, the moromi can easily separate into different layers—top, middle, and bottom—becoming very different in state. It is necessary for humans to stir and homogenize it 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 keeping the barrels and brewery clean is essential.

The "stirring" at Shojin Soy Sauce is performed 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, where the mixture remains consistently uniform, the complex and dynamic state of wooden barrel fermentation is what I believe creates a soy sauce with a deep, complex flavor.

Therefore, we emphasize diversity, carefully managing when and how to stir, how to achieve uniformity, and how separation occurs afterward.

By maintaining a clear image and control of the process, we aim to produce soy sauce close to our desired target.

■Product Name: Shojin Natural Brewed Usukuchi Raw Soy Sauce, Shojin Soy Sauce Light Color Soy Sauce, Domestic Raw Soy Sauce, Bottled Soy Sauce, Natural Brewed Whole Soybeans, Gift, Fermented and Matured in Cedar Barrels, Light Color

■Contents: 1L × 4 bottles set

■Ingredients: Soybeans, wheat, salt

■Manufacturer or Seller: Shojin Soy Sauce

■Shelf Life: 1 year and 6 months from manufacturing date

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

■Category: Food

■Country of Origin: Japan

【Disclaimer】

* The listed shelf life is counted from the manufacturing date. For actual expiration, please inquire.

* Since inventory is shared with our official website, stock shortages, backorders, or cancellations may occur depending on timing.

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

* 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 damages to the outer packaging.

Product Number: shokin-ususho-l4