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Authentic amakuchi sweet soy sauce
Ref : NISFUE15
€23.50
Tax Included
€20.49 / L
Amakuchi soy sauce is one of six main shoyu-type soy sauces in Japan. It is mainly consumed on Kyushu island, in southern Japan.
It is often sweetened with mirin and unrefined cane sugar. The further south you go, the sweeter it becomes. It is, however, far less sugar-saturated and syrupy than Western versions.
This sweetened version of soy sauce is closely linked to the history of Japan, which during the Edo period began trading with the West, and more specifically with The Netherlands. This trade began on Kyushu, in Nagasaki region, with a major ingredient, sugar, which was quickly adopted by locals, who began to incorporate it into their cooking.
With sugar cane cultivation also concentrated on Kyushu island, its use in many seasonings was a logical consequence. Amakuchi soy sauce has a milder flavor than other varieties of shoyu.
It has the saltiness of soy sauce and a sweetness that gives it a unique flavor and umami not found in other Japanese soy sauces.
This amakuchi soy sauce special feature is that it contains no artificial flavourings or preservatives. This sweet and savory soy sauce is made from honjozo soy sauce, sugar and hon mirin, traditionally brewed in Kioke wooden vats in the Kanto style. Umami is powerful.
You'll love velvety texture and delicately sweet cereal notes. Amakuchi sauce can be eaten as a dipping sauce or added to cooked dishes. It is particularly well suited to seasoning yaki onigiri (delicately barbecued rice onigiri), sashimi, tamagoyaki omelettes, beaten raw eggs for sukiyaki dishes...
It's also a popular base for sukiyaki and teriyaki sauces.
Per 100 g : energy 133 kcal (566 kJ) ; fat less than 0,5g, of which saturates less than 0,1g ; carbohydrate 26g, of which sugars 21g ; dietary fiber 0,6g; protein 6,6g ; salt 10g.
Recommendation
EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
In Japan, there are officially 1,200 companies specializing in soy sauce. However, more than 90% do not manufacture and are limited to bottling their brand.
Until the fifties, soy sauce was still a luxury product. There were nearly 10,000 manufacturers in Japan, spread over all prefectures of the Archipelago, and mainly active in their terroir. The best sauces were all sourced from very long and complex fermentations.
The current market requires low, aggressive prices and therefore pushes the majority of manufacturers to produce soy sauces at a lower cost, all short fermentation. This competition hurts many artisans, pushing them to abandon long fermentations.
The major manufacturers dominating sales in supermarkets, restaurant chains ..., use aluminum cellars and chemical yeasts that have the effect of significantly accelerate fermentations to the detriment of tastes, aromas, textures.
The best manufacturers, master craftsmen, all work on open cellars, made of "sugi" cedar wood, confined in protected rooms to preserve the bacteria on the surfaces and the ambient air. These bacteria allow the fermentation of soy must to follow the seasons: in winter, the must or "moromi" sleeps; in the spring, the moromi wakes up and activates; in summer, under the action of heat, moromi is very active; in the fall, the moromi cools
All of these long steps are necessary for the making of exceptional soy sauces. The cycle can be repeated 2, 3, 5 or even 10 to 35 times for the rarest sauces. It is possible to talk about great wines from 2, 3 years of fermentation.
Of the 1200 companies declared soy sauce manufacturers, only one hundred realizes the complete manufacturing process, and only 20 to 30 of them make good soy sauce.
Danielle d. Published Mar 13, 2026 at 06:12 pm (Order date: Feb 25, 2026)
5
EXCELLENT! (Translated review)
Sarah D. Published Feb 03, 2026 at 02:23 pm (Order date: Jan 16, 2026)
5
Not tested yet this sauce which, although "sweet", seems completely different from the sauces of the same name used in France (the fluidity of a normal soy sauce, for example). (Translated review)
Jacques B. Published Jan 25, 2026 at 11:36 am (Order date: Jan 09, 2026)
5
Not tested yet (Translated review)
Michael K. Published Jan 21, 2026 at 07:50 pm (Order date: Jan 04, 2026)
5
Top (Translated review)
Carole M. Published Aug 26, 2025 at 04:50 pm (Order date: Aug 09, 2025)
5
Very good (Translated review)
Aurelie L. Published Mar 13, 2025 at 06:07 pm (Order date: Feb 23, 2025)
5
Not tasted yet (Translated review)
Laurent D. Published Nov 18, 2024 at 05:53 pm (Order date: Nov 01, 2024)
5
Very good soy sauce. Subtly sweet and delicate. This sauce goes wonderfully with my Sômen. (Translated review)
Amakuchi soy sauce is one of six main shoyu-type soy sauces in Japan. It is mainly consumed on Kyushu island, in southern Japan.
It is often sweetened with mirin and unrefined cane sugar. The further south you go, the sweeter it becomes. It is, however, far less sugar-saturated and syrupy than Western versions.
This sweetened version of soy sauce is closely linked to the history of Japan, which during the Edo period began trading with the West, and more specifically with The Netherlands. This trade began on Kyushu, in Nagasaki region, with a major ingredient, sugar, which was quickly adopted by locals, who began to incorporate it into their cooking.
With sugar cane cultivation also concentrated on Kyushu island, its use in many seasonings was a logical consequence. Amakuchi soy sauce has a milder flavor than other varieties of shoyu.
It has the saltiness of soy sauce and a sweetness that gives it a unique flavor and umami not found in other Japanese soy sauces.
