Once the soy sauce is finished, it is fermented a second time, developing complex aromas and a velvety texture, for a total ripening of 24 at 36 months, of great complexity.
The mouth is all round, the acidity is subtle and pretty, the pleasant fruitiness, the perfect balance.
This very large vintage of soy sauce is not very salty in the mouth and reveals pleasant notes of hops, beer.
This is indisputably one of the best sauces on the market, perfect for raw food or in the kitchen.
It is not common to talk about vintage in terms of soy sauce. These are the materials of the cellars used and the living bacteria in the cellars that make or not great wines.
Our perfect combination : we love its association with olive oil for salads, carpaccios, tartars. Fabulous !
NISFUE1
Data sheet
Origin
Saitama, Japan
best before :
20/05/2025
Brewery
FUEKI SHOYU
Type
Vintage
Weight
150 ml net
600 ml net
Bonus
20 L available on request
Packaging
Glass bottle
Ingredients
soy beans, wheat, salt, aspergillus oryzae
Storage
refrigerate after opening
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 94 kcal (399 kJ) ; fat < 0,3g, of which saturates < 0,01g ; carbohydrate 11,6g, of which sugars 1,5g ; protein 11,9g ; salt 13,5g.
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.
