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Soy sauce Koikuchi Kinbue Organic
Ref : NISFUE18
€21.10
Tax Included
€29.39 / L
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.
Since company was founded in 1789, Fueki Shoyu master craftsmen have been very attentive to raw materials and continue to preserve traditional brewing methods. This soy sauce is slowly fermented and matured for 1 to 2 years in large cedar barrels. Because this soy sauce is made with time and care, it develops a delicate aroma and a mellow flavor.
This soy sauce brewed in wooden barrels accounts for only 1% of Japan's total soy sauce production, making it extremely rare. In addition, domestically produced organic soybeans account for only 0.46% of national production, and domestically produced organic wheat accounts for only 0.08%, making these ingredients extremely rare. This organic soy sauce is made from meticulously selected ingredients and traditional brewing methods.
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.
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.
