Maru Daizu Soy Sauce aged in Kioke vats
Ref : NISTHI003
€7.85
Tax Included
Did you know that Chiba Prefecture has been home to a remarkable soy sauce factory since 1880, housing more than 110 solid cedar barrels (some dating back to the Ansei era), one of the largest collections in eastern Japan? For over 140 years, Taihei has been producing high-quality soy sauce using a traditional fermentation method in wooden barrels.
Founded in 1880 in Chiba Prefecture, Taihei manufactures high-quality soy sauces. Based in Sōsa, Chiba Prefecture (formerly Yōkaichiba), its artisans continue to uphold traditional expertise. Cellars contain 117 solid cedar barrels, among the few still in existence in Japan, each measuring 2.7 meters in diameter and height.
Fermentation method is natural. Each barrel produces around 10,000 bottles of soy sauce. Aging process lasts at least one year, using microorganisms that have populated the cellars for generations. Their brewing method produces an exceptionally smooth soy sauce with a perfect balance of taste, aroma, and color.
This soy sauce is made from the highest quality soybeans, wheat, and salt. Ingredients are carefully prepared before fermentation process begins. In the koji room, artisans maintain optimal humidity and temperature to cultivate essential microorganisms. Indigenous microorganisms that have evolved with the brewery create their unique flavor.
Taihei soy sauce, made with dedication for over 140 years, represents the essence of traditional Japanese soy sauce. This special sauce captures the authentic flavors of Japan's culinary heritage. This sauce is made without chemical seasonings or food additives. Like a fine wine, this soy sauce offers a rich palette of aromas and flavors.
Maturation of soy sauce in these wooden barrels gives it a more intense and rounded flavor. Aromas and flavors evoke woody accents, notes of cocoa and chicory, and cereals. Saltiness is balanced, umami is deep, and there is a lot of freshness.
Like any quality sauce, it reduces smell of fish and game, enhances sweet flavors, amplifies umami of fish and meat, and when cooked with ingredients containing sugar, produces an aroma and color that stimulate the appetite.
This sauce can accompany all types of dishes, meat, fish, pasta, salad dressings, desserts... Surprisingly, it also goes well with chocolate and vanilla.
NISTHI003
Data sheet
- Origin
- Chiba, Japan
- Capacity
- 360 ml net
1800 ml - Packaging
- PET bottle
- Ingredients
- soybeans, wheat, salt
- Storage
- Store away from light and heat, in the refrigerator after opening
- Allergenic(s)
- soybeans, wheat,
Founded in 1880 (Meiji 13) in Sōsa, Chiba Prefecture (formerly Yōkaichiba), Taihei has been producing high-quality soy sauce for over 140 years. Its wooden barrels are the foundation of all its business activities.
The company is renowned in Japan for its traditional expertise. All of its soy sauces are made in 117 solid cedar barrels called Kioke, each measuring 2.7 meters in diameter and 3 meters in height (among the largest collections in eastern Japan, some dating back to the Ansei era). Only 1% of Japanese soy sauce is still made in kioke. The maturation of soy sauce in these wooden barrels creates a richer and more intense flavor.
At the Taihei soy sauce brewery, all production is based on natural fermentation and a one-year aging process using microorganisms that have populated the facilities for generations. Each barrel produces approximately 10,000 bottles of soy sauce. Their production method results in an exceptionally smooth soy sauce with a perfect balance of taste, aroma, and color.
The raw materials and koji production are rigorously selected. Their soy sauce is made from the highest quality soybeans, wheat, and salt. The ingredients are carefully prepared before the fermentation process begins. In the koji room, they maintain optimal humidity and temperature to cultivate the essential microorganisms.
The indigenous microorganisms that have evolved with their brewery create our unique flavor. The artisans stir the moromi regularly to maximize microbial activity. To extract the soy sauce, the matured moromi is placed in cloths, stacked in layers to be pressed naturally. The raw soy sauce is heated to sterilize it and develop its aroma and color. The sediment is removed by filtration, except for Heizaemon's unfiltered grand cru soy sauce.
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Did you know that Chiba Prefecture has been home to a remarkable soy sauce factory since 1880, housing more than 110 solid cedar barrels (some dating back to the Ansei era), one of the largest collections in eastern Japan? For over 140 years, Taihei has been producing high-quality soy sauce using a traditional fermentation method in wooden barrels.
Founded in 1880 in Chiba Prefecture, Taihei manufactures high-quality soy sauces. Based in Sōsa, Chiba Prefecture (formerly Yōkaichiba), its artisans continue to uphold traditional expertise. Cellars contain 117 solid cedar barrels, among the few still in existence in Japan, each measuring 2.7 meters in diameter and height.
Fermentation method is natural. Each barrel produces around 10,000 bottles of soy sauce. Aging process lasts at least one year, using microorganisms that have populated the cellars for generations. Their brewing method produces an exceptionally smooth soy sauce with a perfect balance of taste, aroma, and color.
This soy sauce is made from the highest quality soybeans, wheat, and salt. Ingredients are carefully prepared before fermentation process begins. In the koji room, artisans maintain optimal humidity and temperature to cultivate essential microorganisms. Indigenous microorganisms that have evolved with the brewery create their unique flavor.
Taihei soy sauce, made with dedication for over 140 years, represents the essence of traditional Japanese soy sauce. This special sauce captures the authentic flavors of Japan's culinary heritage. This sauce is made without chemical seasonings or food additives. Like a fine wine, this soy sauce offers a rich palette of aromas and flavors.
Maturation of soy sauce in these wooden barrels gives it a more intense and rounded flavor. Aromas and flavors evoke woody accents, notes of cocoa and chicory, and cereals. Saltiness is balanced, umami is deep, and there is a lot of freshness.
Like any quality sauce, it reduces smell of fish and game, enhances sweet flavors, amplifies umami of fish and meat, and when cooked with ingredients containing sugar, produces an aroma and color that stimulate the appetite.
This sauce can accompany all types of dishes, meat, fish, pasta, salad dressings, desserts... Surprisingly, it also goes well with chocolate and vanilla.
Maru Daizu Soy Sauce aged in Kioke vats
€7.85
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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