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Wakayama Special Soy sauce(Sugi Taru-Jikomi) 200ml

¥2,500 税込

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Uses domestic raw materials. Sugi barrel long-term brewing. Rich and refreshing taste.
No defatted soybeans, no GMO ingredients, no preservatives, no colorings.
Uses domestic whole soybeans. 1400 years ago * Using the old-fashioned manufacturing method, a small amount of water is added so that the umami component of soybeans is condensed. By aging it in natural cedar barrels for over a year, it becomes a rich and deep-tasting soy sauce with a rich aroma.
It's not as thick as tamari soy sauce, but it has a refreshing taste without adding anything, and it's full of deliciousness as it is squeezed from the barrel.

97% of soy sauce produced in Japan is made from non-fat processed soybeans or soybeans produced overseas.
Only 3% of soy sauce is made from domestic soybeans.
All soybeans used in this soy sauce are made in Japan.
Please try the soy sauce made with great care by Japanese craftsmen.

・Product Information
Ingredients; soybean, wheat, salt
Producing area; Wakayama, Japan
Package Dimensions; ‎5.5 x 20.7 x 5.5 cm; 523 g

・The Process of Making Wakayama Special Soy Sauce

1.Soybeans prepared in the traditional manufacturing way are taken out with a colander, mixed with roasted and crushed wheat, and covered with koji mold and left to ferment for three days.

*What is the traditional manufacturing method?
Soybeans are usually steamed when making soy sauce.
However, the old-fashioned method boils soybeans slowly in a cauldron for about four hours.
By doing so, you can bring out the umami of the soybeans.

2.The water used to boil the soybeans is mixed with salt from Gotonada (Nagasaki Prefecture) to make water for preparation.
The use of the soybean boiler water in the brewing water makes it possible to maximize the use of the Umami of the soybeans dissolved in the boiler water.
The mixture of the water for preparation and koji mold is called "Moromi".

3.Agitating the "Moromi" allows oxygen to flow into the barrels, allowing fermentation to proceed smoothly while allowing the "Moromi" to mature.
This process is carried out for about 700 days, and it is matured slowly.

4.Spread the cloth on the wooden frame, pour the aged "Moromi" little by little, and fold the cloth.
Do this several times.
All work is done by hand.

5.Wait for the soy sauce to seep out naturally from the grain of the cloth under the weight of the piled up moromi. (This exuded soy sauce is called "Namasibori[raw squeezed] soy sauce.")
Wait a whole day for it to seep out naturally.
On the next day, place a thick wooden board on top and wait for another half to one day.

6.Apply pressure gradually and wait another 3-4 days.
Delicious soy sauce can be made by letting nature take its time and slowly squeezing without forcibly squeezing.

7.Put the squeezed "Namasibori[raw squeezed] soy sauce" in a wooden tub and wait for the lees to sink naturally. (It takes about 1 month.)

8.After the sediment settles, only the sediment-free soy sauce at the top is taken out and heated.
By doing this work, you can bring out the aroma of soy sauce at the same time as sterilizing it.
The heated soy sauce is placed in a tank and cooled for about two weeks.
The bottle is then semi-automatically placed in the machine for filling and capping.
The bottles are manually wiped, labeled, boxed and done.
It takes a very long time and a lot of manual labor to create delicious and authentic soy sauce.