SOY SAUCE TENNEN JYOZO

Name: SOY SAUCE TENNEN JYOZO
Brand: ARITAYA
SKU: NISAR3
Price: 6.50 EUR
Availability: OutOfStock

Ref : NISAR3

€6.50

Tax Included

€92.86 / L

Out-of-Stock

The soy sauce Tennen-jyozo is a naturally fermented soy sauce according to a traditional centuries of centuries. The soy is strictly from local agriculture.

The fermentation continues for 2 years at a minimum to develop its characteristic fragrances.
This flooded soy sauce, obtained from refined moromi for more than two years, is pasteurized to stop the fermentation and bring out the color and the natural flavor of soy sauce.

As the old adage says: "First Koji (malt), second kai (punching) and third hire (pasteurization)", these three processes are considered the most important and difficult stages.

Thus, soy sauce is a pure brewed product by the fermentation process such as wine and saké.
On the aroma side, this sauce expresses a beautiful success, woody notes, humus, cocoa, chicory, dried nuts, coffee, ovomaltine.
The palate offers a balanced salinity, a powerful umami accompanied by almost zip touches and slightly smoked, a lot of length and a very elegant acidity.
The soy sauce Tennen-Jyozo confirms its all-purpose seasoning condition.
It is characterized by its reddish and brilliant colorful nuances, its rich and pleasant aroma, its taste both bodied and fluffy.

Our perfect agreements : It's a perfect sauce for sushi, grilled meats, stews, broths for Ramen ...

Recipe ideas (video in English)

Data sheet

Origin: Gunma, Japan
Weight: 70 ml net
720 ml net
Packaging: Glass bottle
Ingredients: 720
soy, wheat, salt, cane alcohol, aspergillus oryzae
Storage: refrigerate after opening
Allergenic(s): soya
wheat
Nutritional values: Per 100 g : energy 90 kcal (384 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 9,8g, of which sugars 0,2g ; protein 12,8g ; salt 17,029g.

ARITAYA

Annaka was once a thriving walled city, renowned trading town. The Aritaya Yuasa clan is known not only for its soy sauce production but also for the reputation of its members who have greatly contributed to the education, society and culture of Japan for three generations of the Ered Meiji, Taisho and Showa. Sauce cannot be made by human power alone. Soy sauce is dependent on the functioning of nature. It is the fruit of art created in nature. Material examined closely, microbial activity, Joshu's climate, slow flow of time, all of these things are must-have components of soy sauce. Aritaya family believe that the only thing they can do, during the fermentation of soy sauce, is to carefully monitor a well-balanced combination of these components while considering that they are not. that part of the soy sauce fermentation process. Raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of soy sauce.