We used genuine soy sauce made by old-fashioned recipe in Shodoshima, Seto Inland Sea blessed with a mild climate, instead of salt water, adding koji made with domestic Maruma soybean and domestic wheat, and furthermore, in cedar barrel It is fermented and aged re-charged soy sauce (twice charged soy sauce).
For cold, sashimi, steak, bonito etc. Please use with soy sauce.
Especially Shodoshima is a famous scenic spot in the Seto Inland Sea, known for its multiculturalism. Shodoshima has been making soy sauce in Uchihai Town. About 400 years ago, Yamaha consistently pursued the authentic taste from the unique stance of "a commitment manufacturing method".
Under the management concern of being "a consumer before being a producer", the history and tradition that has long sought for "small number of elite good items completed" that mass producers never can achieve can be achieved by me It is our pride.
More than anything, raw soybeans are different from wheat. Sticking to domestic raw materials, now it is few, agricultural chemicals and chemical fertilizers are not used at all, and organic JAS certified ones are also purchased, using measures based on careful manufacturing methods, measures to create a healthy taste There is no effort pouring in. This is also the same for salt, only the raw salt by the solar salt production method is used. It is said that Yamahisa's merchandise feature that the whole soybean containing oils brings red color strongly to the color of soy sauce and the original salt gives subtle sweetness.
And there are differences in how to spend time on the manufacturing method. In normal soy sauce making, it takes almost 4 to 6 months, but in Yamaha, it is not unusual to spend 2 years fermentation. Regarding such a manufacturing method, the experience and the can of the technical advisor (former factory director) of this past road for over 50 years will be demonstrated without regret, it is exactly the dedication of craftsmanship. I am also looking forward to the fact that the polished skill and mind are being handed down to young Kuran as they are.
A fragrance of fragrant moromi, if you step on a step, into the majestic masterpiece that has passed through many years. What is there is nostalgic, warm, original scenery of old-fashioned soy sauce making. In the world where everything will take the place of new things, we believe that once we return to nature's conscience, we must carefully look for something that should be brought up to the next generation.