Soy sauce made in wooden barrel

We use Japanese whole soybeans, Japanese wheat, and sun-dried salt, and brew it in a wooden barrel over a period of 1-2 years.

(As of August 2020, we use Fukuyutaka whole soybeans from Kyushu, and wheat from Hokkaido or Kagawa Prefecture.)

When you lick a few drops of the wooden barrel soy sauce, which has been carefully made over time and effort, the flavor spreads in your mouth and the delicious aroma of soy sauce wafts through your nose.

Currently, there are 3,000 wooden barrels remaining in Japan, of which 1,000 are on Shodoshima.
They are extremely rare, accounting for only about 1% of the total domestic circulation.

In the summer, you can hear the popping sounds of fermentation, and delicious soy sauce is brewed every day as if it is breathing, in the natural flow of spring, summer, autumn and winter.

The fluffy thing you can see on the surface of the wooden barrels is not dirt, but the lactic acid bacteria and yeasts that live in the brewery and are working hard for you.

This type of soy sauce is classified as dark soy sauce, and is a versatile type that can be used in both cooked and uncooked dishes, from simmered dishes to sashimi.

There are three sizes available: 150mL, which allows you to try out a small amount and can be used on a table; 360mL, which is the perfect size to put in the refrigerator and can be used on a table; and 900mL, which can be used at home or for commercial use.

This product is made by a manufacturer on Shodoshima that produces a variety of high-quality soy sauces.

It is an essential seasoning for Japanese cuisine.