Trepot aged soy sauce (200ml) ★ Uses natural grown wheat and soybeans with pesticide -free pesticides ★ Brewed by natural koji mold that clings to the warehouse ★ Wood tub preparation and long -term brewing ♪
| Auction ends | 3 days |
| Bids | no |
| Current price | ¥1,394 $10 |
| Start price | ¥1,394 $10 |
| Buy-now | ¥1,394 $10 |
| Consumption tax | 0% included |
| Seller | tanechips +1416 |
| Condition | New |
| Start time | 2024-04-28T12:14:21+09:00 |
| End time | 2024-05-03T12:14:21+09:00 |
| Auto-prolongation | Turned off |
| Lot number | d1114645849 |
| Seller position | Osaka prefecture |
Soy sauce made from natural warehouses of koji mold and raw materials for naturally grown.
Traditional soy sauce, which is used in a wooden tub that has been handed down, is a deep dish unique to natural bacteria..
There is a lingering sourness, umami and depth, and there is a clear beauty like no other..
Production is Sakae Soyu Brewery in Kakegawa City, Shizuoka Prefecture, 7th year of Kansei..
Founded in 1795 (Kansei 7). It is a brewery located in Kakegawa City, Shizuoka Prefecture.
Among the mainstream brewing using purely cultured koji molds, we have been working on our own to collect koji mold, which is almost unpaced by other brewers, since 2011, pursuing more delicious soy sauce making and continuing to protect the old -fashioned method. Masu.
The unique deep soy sauce brewed by natural koji raw materials and natural koji molds living in the collected warehouse has a depth that cannot be experienced with other soy sauce..
Raw materials are only naturally grown wheat, naturally grown soybeans, and Ten Lake salt..
Use groundwater for water used for preparation.
■ Differences in aging time
The quality of soy sauce depends on the fermentation and aging time of moromi..
General soy sauce, which is mass -produced in large factories, is prepared using pure culture that progresses quickly and is completed in three months to six months..
However, the drops of the warehouse are naturally aged and aged for a year and a half..
The longer the aged period, the more the flavor and the fragrance will increase depending on the function of the bacteria..
In addition, you can remove the kado and have a good taste..
■ The commitment is different in bacteria
Bacteria that greatly affect fermentation.
Koji molds, which are called fermented starters, lactic acid bacteria that prepare places, and yeast that promotes flavor aging. Many brewers use pure cultured bacteria purchased from seed bacteria manufacturers so that they can be mass -produced stably..
In all processes of fermentation, the dizzle of the warehouse uses a natural koji mold seeded in the Sakae soy sauce warehouse..
In addition, all bacteria involved in fermentation also use the function of natural bacteria that live in the warehouse..
■ The commitment is that soybeans are round soybeans
Originally, soy sauce was originally made from steamed soybeans, but surprisingly, it is now different..
It is common to brew soy soybeans using soy scum, which is removed in advance the oil contained in soybeans..
There is an advantage that you can use defensive soybeans to reduce the production period and reduce raw material costs.. However, I use a chemical solvent called Normal Hexan when extracting oils and fats..
Maru soybeans are soybeans that are not defatured, as they are..
It is a word born from the appearance of defatted soybeans..
Of course I do not use defatifted soybeans.
It is made using the same round soybeans.
Moreover, soybeans use naturally grown soybeans with pesticide -free pesticides..
* If you wish or want to bundle with other products, please be sure to notify you before purchasing.
We will calculate the price and create a dedicated product (*^^*)
#Soy sauce #Souyu #Maru soybean #non -gene modification
#Wood tub aged #Long -term aging #Additive -free #less chemical seasoning
#Kuramoto #Kojiki #Traditional Productions #Non -chemicals
#Pesticide -free #Fertilizer #Natural farming #Natural cultivation
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