Kinbue Organic Koikuchi Soy Sauce

Koikuchi soy sauce is produced using honjozo method, whereby roasted wheat and steamed soybeans (in a 1:1 ratio in the case of Koikuchi Shoyu) are fermented for at least six months before being pasteurized and filtered, then aged or bottled and sold.

The longer the fermentation, the more the proteins are broken down, further enhancing its dark brown color and complex flavors. In the case of Koikuchi Shoyu, a longer fermentation period is used to produce its dark color and bring out its strong flavor and rich aroma.

Characterized by a more dominant flavor and a more aromatic fragrance, koikuchi sauce stands out for its moderate saltiness and strong umami flavor, refreshing acidity, and unusual ability to be both sweet and subtly slightly bitter. Koikuchi soy sauce is used as a condiment and plays a more important role in influencing overall taste and presentation of foods it accompanies.

Organic Koikuchi Kimbue soy sauce is made exclusively from whole organic Japanese soybeans, organic Japanese wheat, and sun-dried salt. It is slowly fermented and aged in large cedar barrels. Its traditional natural brewing process gives it a deep aroma and complex umami flavor, a light and mild taste with a refined fragrance. It is perfect for sashimi or boiled green vegetables and is also ideal for everyday cooking.