This soy sauce is produced in limited quantities.
This premium soy sauce is made exclusively from Japan raw materials. The soy is coming from Yamagata, cultivated under contract. Wheat is grown and strictly selected at Hokkaido, Japan's northernmost island. The marine salt is harvested in the crystal clear waters of Nagasaki.
Pure water, clean, essential to the fermentation process, comes from Chiba. The production is natural, without the use of alcohol to accelerate fermentation or any additive or conservative.
This "Grand Cru" soy sauce is elaborated according to the Heizaemon process. The soy sauce is fermented in wooden drums for about a year, under natural conditions, without temperature control.
The crude cedar barrels for Heizaemon production occupy the most favorable position in the brewery. Each barrel is used exclusively for the production of Heizaemon. The unique microorganisms present in these barrels create distinctive flavors. Moromi, fermented soy, is usually filtered after pressure to get soy sauce.
This is not the case for soybean sauce Heizaemon subject to a natural draining. Only soy sauce flowing naturally is collected. No pressure is applied. The Moromi is wrapped in a fabric and stacked in layers, which allows it to drip naturally.
Unfiltered Heizaemon Premium Soy Sauce is a raw soy sauce, "shoyu kiking", the purest form of raw soy sauce. Unique sterilization and refining techniques preserve authentic flavor. It is bottled in glass to preserve the delicate aromatic profile and is guaranteed without chemical seasonings or food additives. Contains only soybeans, wheat, salt and water.
The limited annual output guarantees quality and exclusivity.
For the supply of the internal market, the preparation begins in November, then the soybean sauce Heizaemon is withdrawn from the wooden drums in November of the following year.
Its production follows the four seasons:
• The brewing begins during the cold seasonal-winter season.
• Spring fermentation continues as temperatures progressively increase.
• The ripening is summer: the mixture matures during the hottest months.
• Completion after one year, in November, the rich flavor is fully developed.
Made with dedication for more than 140 years, Heizaemon represents the very essence of traditional Japanese soy sauce. This special sauce captures the authentic flavors of the Japanese culinary heritage. This sauce is distinguished by its almost velvety consistency, its powerful tannic notes, wooded, almost cocoa.
It has a blackish color, a thick and sticky texture, and a slightly sweeteer taste and is deemed to be more tasty. It is a connoisseurs sauce, recommended for sashimis, udons, broths, low-bodied reduced sauces, simmered dishes.
It is mainly used to add color and thicken sauces in braised and sautéed dishes it is more commonly used as a marinade or frosting than as soaking sauce, because it is much more viscous than ordinary soy sauce.
