Kinbue Organic Koikuchi Soy Sauce
Ref : NISFUE18
€21.10
Tax Included
Koikuchi soy sauce is produced using honjozo method, whereby roasted wheat and steamed soybeans (in a 1:1 ratio in the case of Koikuchi Shoyu) are fermented for at least six months before being pasteurized and filtered, then aged or bottled and sold.
The longer the fermentation, the more the proteins are broken down, further enhancing its dark brown color and complex flavors. In the case of Koikuchi Shoyu, a longer fermentation period is used to produce its dark color and bring out its strong flavor and rich aroma.
Characterized by a more dominant flavor and a more aromatic fragrance, koikuchi sauce stands out for its moderate saltiness and strong umami flavor, refreshing acidity, and unusual ability to be both sweet and subtly slightly bitter. Koikuchi soy sauce is used as a condiment and plays a more important role in influencing overall taste and presentation of foods it accompanies.
Organic Koikuchi Kimbue soy sauce is made exclusively from whole organic Japanese soybeans, organic Japanese wheat, and sun-dried salt. It is slowly fermented and aged in large cedar barrels. Its traditional natural brewing process gives it a deep aroma and complex umami flavor, a light and mild taste with a refined fragrance. It is perfect for sashimi or boiled green vegetables and is also ideal for everyday cooking.
Since company was founded in 1789, Fueki Shoyu master craftsmen have been very attentive to raw materials and continue to preserve traditional brewing methods. This soy sauce is slowly fermented and matured for 1 to 2 years in large cedar barrels. Because this soy sauce is made with time and care, it develops a delicate aroma and a mellow flavor.
This soy sauce brewed in wooden barrels accounts for only 1% of Japan's total soy sauce production, making it extremely rare. In addition, domestically produced organic soybeans account for only 0.46% of national production, and domestically produced organic wheat accounts for only 0.08%, making these ingredients extremely rare. This organic soy sauce is made from meticulously selected ingredients and traditional brewing methods.
NISFUE18
Data sheet
- Origin
- Saitama, Japan
- Capacity
- 600 ml
- Weight
- 0.731 kg net
- Packaging
- glass bottle
- Ingredients
- soybeans, wheat, salt
- Storage
- Store away from light and heat
- Allergenic(s)
- soybeans, wheat
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Koikuchi soy sauce is produced using honjozo method, whereby roasted wheat and steamed soybeans (in a 1:1 ratio in the case of Koikuchi Shoyu) are fermented for at least six months before being pasteurized and filtered, then aged or bottled and sold.
The longer the fermentation, the more the proteins are broken down, further enhancing its dark brown color and complex flavors. In the case of Koikuchi Shoyu, a longer fermentation period is used to produce its dark color and bring out its strong flavor and rich aroma.
Characterized by a more dominant flavor and a more aromatic fragrance, koikuchi sauce stands out for its moderate saltiness and strong umami flavor, refreshing acidity, and unusual ability to be both sweet and subtly slightly bitter. Koikuchi soy sauce is used as a condiment and plays a more important role in influencing overall taste and presentation of foods it accompanies.
Organic Koikuchi Kimbue soy sauce is made exclusively from whole organic Japanese soybeans, organic Japanese wheat, and sun-dried salt. It is slowly fermented and aged in large cedar barrels. Its traditional natural brewing process gives it a deep aroma and complex umami flavor, a light and mild taste with a refined fragrance. It is perfect for sashimi or boiled green vegetables and is also ideal for everyday cooking.
Kinbue Organic Koikuchi Soy Sauce
€21.10
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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