Matsumoto soy sauce shop Tenjokura sauce soak soy sauce 1000 ml - kawashima the japanstore

Matsumoto soy sauce shop Tenjokura sauce soak soy sauce 1000 ml

$5 

What is Matsumoto soy sauce shop Tenpo soy sauce One year of natural brewing stocked rich soy sauce. It is a soy sauce that natural aged for one year in...

What is Matsumoto soy sauce shop Tenpo soy sauce

松本醤油商店の醤油蔵
One year of natural brewing stocked rich soy sauce. It is a soy sauce that natural aged for one year in a wooden bucket made from domestically produced high quality soybeans and wheat. For both cooking and tabletop use, it can be used for a wide range of applications.

Soy sauce in Kawagoe-shi, Saitama

松本醤油商店の醤油蔵
Matsumoto soy sauce shop which is a brewery lasting about 250 years in Kawagoe. In the store built in the first year of Tenpo, 40 cedar trees continued to be used since the Edo period, We still continue manufacturing by traditional methods. Among historical warehouses, Various fungi such as Aspergillus, yeast, and lactic acid bacteria are inhabited, The soy sauce of Matsumoto soy sauce shop is born by the action of these fungi.

Making koji

松本醤油商店の麹作り
The most important point in making soy sauce is "making koji." We use wheat from Saitama prefecture and soybean from Kawagoe, and make koji for about 3 days. Even though it is controlled by the machine now, in order to check whether temperature and humidity are kept accurately, Even in the middle of the night people will enter the Koji room and see the state.

Fermentation · Aging

松本醤油商店の発酵
Once you have koji you will transfer it to a big cedar. At this time "salt soy sauce" to make the salt water mixed, To make 'recharged soy sauce' put raw soy sauce. I will mature "Moromi" made with this over about one year. At the stage of mash, the koji molds and yeast fungi that have arrived in the warehouse, Mature is recommended by various bacteria such as lactic acid bacteria. The effect of these fungi makes different soy sauce. "Paddle paddle" stirring the moromi inside the cedar is to stimulate the action of fungus. Just do not mix it. Moromi is caused by Aspergillus oryzae at an early stage, After that, it is decomposed by yeast and lactic acid bacteria to advance maturation. Moromi should be mixed so that the top and bottom are turned upside down, There is a possibility that the main fermentation proceeds due to the action of yeast bacteria and the mash may overflow from the tub. We do padding while checking the mash.

Squeezing

We spread the moromi mat after finishing to the cloth little by little, I will lay it down in many layers and squeeze it carefully for 3 days. What you can do is "raw soy sauce" Yeast is still alive at this stage, it has sediment (impurities), and its fragrance is weak. Working to add heat as "burning" increases the aroma and also sterilizes at the same time. Since it affects the scent and taste by temperature setting and heating time, you can gradually lower the temperature once raised, Leave it as it is and adjust it by natural cooling.

Craftsman's intuition

While a skilled craftman checks the state of fermentation with taste and aroma, Komio Matsumoto, president, has conducted scientific analysis. Surprisingly the sense of craftsman and the scientific analysis fits perfectly. The feeling of a human being who senses a subtle fermentation change is wonderful. Even if it is said to be a one-year brewing, warehouses are normal temperature, sometimes squeezing in 400 days depending on the temperature at that time. There is something that veteran craftsmen can not tolerate at that timing.
松本醤油商店
 【Product Details】 Raw materials: soy, wheat, salt Notes: We recommend storing in a refrigerator after opening. Contents: 1 liter pack Shelf life: 1 year from the date of manufacture