Organic Domestic Soy Sauce 有機しぼり醤油 500ml

It is a dark soy sauce that sticks to 100% domestic organic soybeans and organic wheat, and the traditional manufacturing method (natural brewing method) of Japan.
Soybeans and wheat are domestic raw materials, sticking to rare domestic production, and do not use any foreign products even if they are the same organic cultivation.
The salt is 100% seawater, and the traditional sea salt "Sea Spirit" from Izu Oshima is used. The abundance of minerals gives it a mellow taste.
For the brewing water, we use natural water "Shinsen no Meisui" that springs from the vicinity of the summit (1037m) of Mt. Jomine in the Chichibu Mountains.
Soybeans, wheat and salt. It is a soy sauce that is domestically produced as all ingredients.
It is slowly fermented and aged in wooden vats using a natural brewing method to deepen the depth of taste.
It is a luxurious soy sauce with a large proportion of soybeans and a rich moromi made by brewing 10 waters, squeezing only the delicious parts.
The pasteurization and immediate cooling method spreads the flavor of freshly squeezed raw fried soy sauce and the savory, deep, and mellow aroma created by heating.
It is a 100% pure soy sauce that does not use any food additives and does not contain salt water.

[ Raw Materials ]

Organic soybeans (domestic), organic wheat (domestic), salt

[ How to use ]

As a regular dark soy sauce, it is used in all dishes such as dipping soy sauce, kake soy sauce, and simmered dishes.
If you put it on tofu and leave it in the fridge overnight, the surface will become cream cheese. This is because the enzymes contained in soy sauce break down proteins. It can be enjoyed on its own with a unique flavor, but if you make it into a paste and mix it with vinegar or sesame oil, you can make a mayonnaise-like dressing.
When the sashimi is soaked, the proteins are broken down and the unique sumi-like flavor is produced.
Tough or smelly meat can also be soaked overnight to soften it and remove the smell.

[ How to save ]

Store at room temperature away from direct sunlight and high temperatures.

[ Manufacturing Process ]

After washing the soybeans and soaking them in water, steam them in a kettle→ roast and crush the wheat→ add seed koji to the mixture and let it sit for about 3 days to make soy sauce koji→ dissolve salt in water to make brine→mix it and prepare it in a wooden barrel→ ferment and age it in a wooden barrel to make moromi→ perform a component analysis test→ wrap the various flavors in a cloth and press them to make a raw age→ and heat the raw age, and then "ori" is filtered to remove foreign matter, filled into a bottle, capped and labeled, and packed in an outer box after visual inspection