Did you know Chiba Prefecture has been home to a remarkable soy sauce manufacturer since 1880, housing more than 110 solid cedar barrels (some dating back to the Ansei era), one of the largest collections in eastern Japan? For over 140 years, Taihei has been producing high-quality soy sauce using a traditional method of fermentation in wooden barrels.
Founded in 1880 in Chiba Prefecture, Taihei manufactures high-quality soy sauces. Based in Sōsa, Chiba Prefecture (formerly Yōkaichiba), its artisans continue to uphold traditional expertise. Cellars contain 117 solid cedar barrels, among the few still in existence in Japan, each measuring 2.7 meters in diameter and height.
Fermentation method is natural. Each barrel produces about 10,000 bottles of soy sauce. Aging process lasts at least one year, using microorganisms that have populated the cellars for generations. Their brewing method produces an exceptionally smooth soy sauce with a perfect balance of taste, aroma, and color. This soy sauce is made from the highest quality soybeans, wheat, and salt. Ingredients are carefully prepared before fermentation process begins. In koji room, artisans maintain optimal humidity and temperature to cultivate essential microorganisms.
Indigenous microorganisms that have evolved with the brewery create their unique flavor. Taihei soy sauce, made with dedication for over 140 years, represents the essence of traditional Japanese soy sauce. This special sauce captures authentic flavors of Japan's culinary heritage. This sauce is made without chemical seasonings or food additives.
Like a fine wine, this soy sauce offers a rich palette of aromas and flavors. Maturation of the soy sauce in these wooden barrels gives it a more intense and rounded flavor.
Aromas and flavors evoke woody accents, notes of cocoa and chicory, and cereals. Saltiness is balanced, umami is deep, and there is a lot of freshness. This sauce offers a light saltiness, containing only 7.15% salt.
It can be used with all types of dishes, meat, fish, pasta, salad dressings, and raw vegetables.
