The cellar master ensures that the condition of the unrefined soy sauce remains optimal and makes the necessary adjustments.
The temperature of the warehouse where the barrels are stored is not controlled by humans, allowing the aging and fermentation process to occur naturally.
The soybeans used are carefully selected, as is the wheat produced exclusively in Saitama.
This pure brewed soy sauce, halved in salt content, provides full and rich flavors.
Our perfect combination : although this reduced-salt soy sauce is especially recommended for "dipping" for dishes such as Yum Cha, it is perfectly suited for slightly spicy dishes.
This low-salt soy sauce is perfect for tofu, boiled vegetables, grilled or sautéed meats, rice or sautéed noodles...
NISFUE8
Data sheet
Origin
Saitama, Japan
Weight
1 L net
150 ml net
Packaging
Glass bottle
Ingredients
water, soy, wheat, 8% salt, sugar cane alcohol
Storage
protected from light and heat
refrigerate after opening
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 69 kcal (293 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 7,5g, of which sugars 1,1g ; dietary fiber 1,5g; protein 9,1g ; salt 9,31g.
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.
