Soy sauce Tennen Jyozo

Name: Soy sauce Tennen Jyozo
Brand: ARITAYA
SKU: NISAR4
Price: 19.50 EUR
Availability: InStock

Ref : NISAR4

€19.50

Tax Included

€27.08 / L

Tennen-Jyozo soy sauce is a naturally fermented soy sauce using a traditional method that is centuries old. The soybeans are strictly locally farmed.

Fermentation continues for at least 2 years in order to develop its characteristic fragrances.
This raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of the soy sauce.

As the old saying goes, "First koji (malt), second kai (punching) and third hiire (pasteurization)" , these three processes are considered the most important and difficult stages.

Thus, soy sauce is a product brewed pure by the process of fermentation such as wine and sake.

On the aroma side, this sauce expresses a nice sweetness, woody notes, humus, cocoa, chicory, dried nuts, coffee, ovomaltine.
The palate offers balanced salinity, a powerful umami accompanied by almost meaty and slightly smoky touches, a lot of length and a very elegant acidity.
Tennen-jyozo soy sauce confirms its condition as an all-purpose seasoning. It is characterized by its reddish and brilliant colored nuances, its rich and pleasant aroma, its taste both full-bodied and mellow.

Our perfect combination : it's a perfect sauce for sushi, grilled meats, stews, ramen broths ...

Recipe tips

Data sheet

Origin: Gunma, Japan
best before :: 31/08/2024
Weight: 70 ml net
720 ml net
Packaging: Glass bottle
Ingredients: 720
soy, wheat, salt, cane alcohol, aspergillus oryzae
Storage: refrigerate after opening
Allergenic(s): soya
wheat
Nutritional values: Per 100 g : energy 90 kcal (384 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 9,8g, of which sugars 0,2g ; protein 12,8g ; salt 17,029g.

ARITAYA

Annaka was once a thriving walled city, renowned trading town. The Aritaya Yuasa clan is known not only for its soy sauce production but also for the reputation of its members who have greatly contributed to the education, society and culture of Japan for three generations of the Ered Meiji, Taisho and Showa. Sauce cannot be made by human power alone. Soy sauce is dependent on the functioning of nature. It is the fruit of art created in nature. Material examined closely, microbial activity, Joshu's climate, slow flow of time, all of these things are must-have components of soy sauce. Aritaya family believe that the only thing they can do, during the fermentation of soy sauce, is to carefully monitor a well-balanced combination of these components while considering that they are not. that part of the soy sauce fermentation process. Raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of soy sauce.