[Treasured soy sauce] Hama Shoyu Brewery, a 100-year-old brewery used by three-star chefs

"Evolution of not changing"

Long-term aged traditional brewed soy sauce that has inherited the traditions and techniques since the company was founded in 1897.

All of the ingredients are domestically produced, and the dark soy sauce is additive-free and naturally brewed in cedar barrels. It is slowly matured with great care, resulting in a unique flavor and gentleness.

Hama Shoyu's products are highly praised by culinary professionals, and are used in famous three-star Michelin restaurants, renowned traditional Japanese restaurants, and even in the dining areas of Japanese airlines.

This is a soy sauce that you should definitely try.

About Hama Shoyu Brewery

The company was founded in 1897. Its brewery is located next to Tatsue-ji Temple, the 19th temple on the Shikoku Pilgrimage, where the legend of Kukai remains, and it has built up a tradition. It makes soy sauce using a natural fermentation method handed down from generation to generation, fermented in cedar barrels. This traditional method is more time-consuming than you might imagine, and cannot be mass-produced. Even as times change, the company is committed to long-term fermentation and traditional brewing, and its mission is to always pursue the taste of "honmamon."

The secret to its deliciousness

What Hama Shoyu values ​​most in its manufacturing is the ingredients. We only use the finest domestically produced salt, soybeans, and wheat, which are the raw materials for soy sauce.

"salt"

More and more health-conscious people are becoming concerned about their salt intake, but salt is like a "guardian deity" that protects soy sauce (cedar barrels) from various bacteria. It is an essential ingredient that acts as a guardian for enzymes and yeast.

"soy"

They use carefully selected pesticide-free soybeans from Western Japan, such as Shimane, and Akita. When I visited the site, I noticed that they take great care in their weeding, such as by hand. The soy sauce is characterized by its sweetness and thin skin. By using these ingredients, they can always provide high-quality soy sauce with peace of mind.

"wheat"

We use wheat from Mima City in the northwest of Tokushima. Wheat suited to Tokushima's climate is grown in the relatively cool lands of the western part of the prefecture. If the wheat is not of high quality, the flavor will be lost when the roasted koji mold is added. This makes us keenly aware of the importance of wheat in koji making. The better the quality of the wheat used, the more rich the flavor and aroma will be after several years.

Product Details

【raw materials】

Soybeans (domestic), wheat (domestic), salt

[Contents]

360ml

【expiration date】

Separately stated on product label

[Storage method]

Store at room temperature away from direct sunlight.