High quality shoyu!!
KISHIBORI SHOYU, pure, artisan shoyu
From Takesan Company
Shoyu (soy sauce) is like olive oil in Spain. It is indispensable ingredient in the Japanese kitchen as olive oil is in Spanish cuisine. As olive oil is available in many qualities and flavors, so it is for shoyu.
There are, of course, numerous shoyu producers all across Japan. Among them, the best, unique shoyu are produced by small- and medium-size, family run breweries that continue to use only traditional materials and labor-intensive, artisan production processes.
Mutual Trading is pleased to introduce a pure, wonderfully flavored, artisan shoyu, KISHIBORI SHOYU, manufactured by Takesan Company located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku.
KISHIBORI SHOYU is made from good quality whole soybeans, wheat and sea salt. At Takesan Company steamed soybeans, toasted wheat, salt and mineral water are left to ferment in old cider barrels for one year. The barrels themselves are very well seasoned and have been in use for more than 100 years. The mild winters in the region (the temperature does not go below 50°F) encourage active fermentation throughout the year.
This slow fermentation process results in the production of a very large number of complex organic acids. These constituents contribute to the excellent taste characteristics of the shoyu. Unlike mass-produced, main-stream shoyu KISHIBORI SHOYU is not treated with additional alcohol or preservatives, and is not adulterated by any additives. The filtered shoyu is only pasteurized and then bottled.
Pour some KISHIBORI SHOYU in a small white saucer and observe the color, flavor and aroma of this wonderful shoyu. Your eye will note that it is crystal clear with a slightly reddish-tinged brown color. Lift the saucer and enjoy the fragrance - it is genuinely floral! Sip a little and roll it over your tongue. The flavor is round and rich and finishes with pleasant umami aftertaste.
Ingredients: water, whole soybeans, wheat, salt
Shelf life: 2 years; store in cool, dark and dry place; refrigerate an opened bottle and use within 2 months for the better flavor, aroma and nutrition
The Company: Takesan Company was established in early 20th century by Yoshiji Takebe. Shodoshima where the company is located is a 60 square mile island. It is a second largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century the Seto Inland area has prospered as salt producing region and many shoyu brewers began the production there in the 17th century using the island's high quality salt. Shodoshima today is the fourth largest shoyu production region in Japan with over 30 factories on the island.
Size: 12.1 FL. OZ. (360ml) and 24.3 FL. OZ. (720ml)