Réference : NISFUE8-9-D
More than two centuries of ancestral artisanal knowledge characterize this fermented soy sauce matured in cedar barrels for at least two years.
The cellar master ensures that the condition of the unrefined soy sauce remains optimal and makes the necessary adjustments.
The temperature of the warehouse where the barrels are stored is not controlled by humans, allowing the aging and fermentation process to occur naturally.
The soybeans used are carefully selected, as is the wheat produced exclusively in Saitama.
This pure brewed soy sauce, halved in salt content, provides full and rich flavors.
Our perfect combination : although this reduced-salt soy sauce is especially recommended for "dipping" for dishes such as Yum Cha, it is perfectly suited for slightly spicy dishes.
This low-salt soy sauce is perfect for tofu, boiled vegetables, grilled or sautéed meats, rice or sautéed noodles...
FUEKI SHOYU
Fueki Shoyu, located in Saitama, has been making soy sauce for almost 230 years. This 12th generation and its cellar masters continue to ferment their soy sauces in 38 open barrels made exclusively of Japanese cedar wood sugi.
More than two centuries of ancestral artisanal knowledge characterize this fermented soy sauce matured in cedar barrels for at least two years.
