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Kinbue soy sauce
Ref : NISFUE4
€23.55
Tax Included
Koikuchi soy sauce uses honjozo production method, whereby roasted wheat and steamed soybeans (in a 1:1 ratio in the case of Koikuchi Shoyu) ferment for at least six months before being pasteurized and filtered, then aged or bottled and sold.
The longer the fermentation, the more the proteins are broken down, which further accentuates its dark brown color and complex flavors. In the case of Koikuchi Shoyu, a longer fermentation period is used to produce its dark color and bring out its strong flavor and rich aroma.
Characterized by a more dominant flavor and more aromatic aroma, koikuchi sauce stands out for its equally moderate saltiness and strong umami flavor, refreshing acidity and uncanny ability to be both sweet and subtly slightly bitter.
Used as a condiment, koikuchi soy sauce plays a more important role in influencing the overall taste and presentation of the foods it accompanies.
Fermentation and aging are done in Japanese « sugi » cedar wood barrels for at least 2 years. The palate is rich, intense, with tannic accents and slightly woody, with small touches of cocoa.
koikuchi kinbue soy sauce is a handcrafted soy sauce made using traditional methods that have been in use for over 200 years, with a focus on slow, natural fermentation over two long years.
It's a brewed soy sauce, slowly fermented and aged in a large Sugioke (open cedar vat). This sauce's rich aroma and golden hiss take you back to the good old days.
It's made from selected whole soybeans from Aomori, wheat from Saitama and solar salt from Mexico. No additives are added during the brewing process.
Its rich aroma makes it ideal for sashimi or sushi, tofu and fresh tofu, or as a seasoning for stewed or grilled meats, fish or vegetables.
This koikuchi soy sauce is also recommended for simmered or Teriyaki dishes requiring a fuller-bodied flavor. It's also ideal for marinades and stir-fries
Our perfect combination : Kinbue soy sauce, used for hot meals, will reveal its rich and deep aromas. We recommend it for red meats, fish, vegetables, sauces.
NISFUE4
Data sheet
Origin
Saitama, Japan
Weight
1.8 L net
Bonus
20 L available on request
Packaging
Glass bottle
Ingredients
soy beans, wheat, salt
Storage
protected from light and heat
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 66 kcal (281 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 7,9g, of which sugars 0,4g ; protein 8,7g ; salt 15,37g.
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.
Koikuchi soy sauce uses honjozo production method, whereby roasted wheat and steamed soybeans (in a 1:1 ratio in the case of Koikuchi Shoyu) ferment for at least six months before being pasteurized and filtered, then aged or bottled and sold.
The longer the fermentation, the more the proteins are broken down, which further accentuates its dark brown color and complex flavors. In the case of Koikuchi Shoyu, a longer fermentation period is used to produce its dark color and bring out its strong flavor and rich aroma.
Characterized by a more dominant flavor and more aromatic aroma, koikuchi sauce stands out for its equally moderate saltiness and strong umami flavor, refreshing acidity and uncanny ability to be both sweet and subtly slightly bitter.
Used as a condiment, koikuchi soy sauce plays a more important role in influencing the overall taste and presentation of the foods it accompanies.
