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＞
The environment for fermentation, including the use of cedar barrels and diversity in microbial flora, is essential for achieving a high-quality, refined flavor.
Shojin Soy Sauce is brewed in wooden barrels. It is often said that "the microbes in the cellar create deliciousness," but we believe that "managing the moromi with an emphasis on microbial diversity" is the key.
While soy sauces brewed in large outdoor tanks are suitable for stable, large-scale production, characterized by strong umami and high aroma, they can sometimes feel monotonous due to their 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, and the soy sauce is brewed at room temperature through natural fermentation, which varies with seasonal temperature changes.
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. Flavors start to harmonize in August, and from September onward, the color, aroma, and taste deepen.
The shortest brewing period is about one year for usukuchi (light) soy sauce. For koikuchi (dark) soy sauce, it takes about 1 to 2.5 years. Re-processed soy sauces take 2 to 3 years. During this time, the influence of the brewery and human management continues to affect the product, and the handling during this period significantly impacts the final quality.
For example, microorganisms that degrade flavor can 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 barrel, 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, approximately 20 times from April to July, the moromi continuously changes—separating, becoming more uniform, or drying on the surface. Unlike large outdoor tanks, wooden barrel brewing involves complex, ongoing conditions, which I believe contribute to the rich, complex flavor of the soy sauce.
Therefore, we emphasize diversity in fermentation. When stirring, we carefully consider the timing, how to achieve uniformity, and how separation will proceed afterward. Managing these aspects with a clear image helps us approach the desired flavor profile.
■ Product Name: Additive-Free Koikuchi Soy Sauce, Naturally Brewed, 1L, Shojin Soy Sauce, Dark Koikuchi, Wooden Barrel Brewed, Domestic Whole Soybeans
■ Content Volume: 1L
■ Ingredients: Soybeans (domestically produced), Wheat (domestically produced), Salt (from Australia)
■ Usage: Suitable for a wide range of dishes from sashimi to simmered and grilled foods.
■ Manufacturer/Distributor: Shojin Soy Sauce Co., Ltd.
■ Best Before: 24 months
■ Storage Instructions: Keep away from direct sunlight.
■ Precautions: After opening, to prevent spoilage, store in the refrigerator (below 10°C) and use as soon as possible.
■ Country of Manufacture: 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 what is delivered.- 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-koikuchi