Premium heizaemon premium soy sauce 720 ml
Ref : NISTHI005
€27.50
Tax Included
This soy sauce is produced in limited quantities.
This premium soy sauce is made exclusively from Japan raw materials. The soy is coming from Yamagata, cultivated under contract. Wheat is grown and strictly selected at Hokkaido, Japan's northernmost island. The marine salt is harvested in the crystal clear waters of Nagasaki.
Pure water, clean, essential to the fermentation process, comes from Chiba. The production is natural, without the use of alcohol to accelerate fermentation or any additive or conservative.
This "Grand Cru" soy sauce is elaborated according to the Heizaemon process. The soy sauce is fermented in wooden drums for about a year, under natural conditions, without temperature control.
The crude cedar barrels for Heizaemon production occupy the most favorable position in the brewery. Each barrel is used exclusively for the production of Heizaemon. The unique microorganisms present in these barrels create distinctive flavors. Moromi, fermented soy, is usually filtered after pressure to get soy sauce.
This is not the case for soybean sauce Heizaemon subject to a natural draining. Only soy sauce flowing naturally is collected. No pressure is applied. The Moromi is wrapped in a fabric and stacked in layers, which allows it to drip naturally.
Unfiltered Heizaemon Premium Soy Sauce is a raw soy sauce, "shoyu kiking", the purest form of raw soy sauce. Unique sterilization and refining techniques preserve authentic flavor. It is bottled in glass to preserve the delicate aromatic profile and is guaranteed without chemical seasonings or food additives. Contains only soybeans, wheat, salt and water.
The limited annual output guarantees quality and exclusivity.
For the supply of the internal market, the preparation begins in November, then the soybean sauce Heizaemon is withdrawn from the wooden drums in November of the following year.
Its production follows the four seasons:
• The brewing begins during the cold seasonal-winter season.
• Spring fermentation continues as temperatures progressively increase.
• The ripening is summer: the mixture matures during the hottest months.
• Completion after one year, in November, the rich flavor is fully developed.
Made with dedication for more than 140 years, Heizaemon represents the very essence of traditional Japanese soy sauce. This special sauce captures the authentic flavors of the Japanese culinary heritage. This sauce is distinguished by its almost velvety consistency, its powerful tannic notes, wooded, almost cocoa.
It has a blackish color, a thick and sticky texture, and a slightly sweeteer taste and is deemed to be more tasty. It is a connoisseurs sauce, recommended for sashimis, udons, broths, low-bodied reduced sauces, simmered dishes.
It is mainly used to add color and thicken sauces in braised and sautéed dishes it is more commonly used as a marinade or frosting than as soaking sauce, because it is much more viscous than ordinary soy sauce.
NISTHI005
Data sheet
- Size
- Chiba, Japan
- Weight
- 0.850 kg net
- Packaging
- opaque glass bottle
- Ingredients
- soybean, wheat, salt, aspergillus oryzae
- Storage
- in the refrigerator after opening
- Allergenic(s)
- Soybean 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.
Related Products
This soy sauce is produced in limited quantities.
This premium soy sauce is made exclusively from Japan raw materials. The soy is coming from Yamagata, cultivated under contract. Wheat is grown and strictly selected at Hokkaido, Japan's northernmost island. The marine salt is harvested in the crystal clear waters of Nagasaki.
Pure water, clean, essential to the fermentation process, comes from Chiba. The production is natural, without the use of alcohol to accelerate fermentation or any additive or conservative.
This "Grand Cru" soy sauce is elaborated according to the Heizaemon process. The soy sauce is fermented in wooden drums for about a year, under natural conditions, without temperature control.
The crude cedar barrels for Heizaemon production occupy the most favorable position in the brewery. Each barrel is used exclusively for the production of Heizaemon. The unique microorganisms present in these barrels create distinctive flavors. Moromi, fermented soy, is usually filtered after pressure to get soy sauce.
This is not the case for soybean sauce Heizaemon subject to a natural draining. Only soy sauce flowing naturally is collected. No pressure is applied. The Moromi is wrapped in a fabric and stacked in layers, which allows it to drip naturally.
Unfiltered Heizaemon Premium Soy Sauce is a raw soy sauce, "shoyu kiking", the purest form of raw soy sauce. Unique sterilization and refining techniques preserve authentic flavor. It is bottled in glass to preserve the delicate aromatic profile and is guaranteed without chemical seasonings or food additives. Contains only soybeans, wheat, salt and water.
The limited annual output guarantees quality and exclusivity.
For the supply of the internal market, the preparation begins in November, then the soybean sauce Heizaemon is withdrawn from the wooden drums in November of the following year.
Its production follows the four seasons:
• The brewing begins during the cold seasonal-winter season.
• Spring fermentation continues as temperatures progressively increase.
• The ripening is summer: the mixture matures during the hottest months.
• Completion after one year, in November, the rich flavor is fully developed.
Made with dedication for more than 140 years, Heizaemon represents the very essence of traditional Japanese soy sauce. This special sauce captures the authentic flavors of the Japanese culinary heritage. This sauce is distinguished by its almost velvety consistency, its powerful tannic notes, wooded, almost cocoa.
It has a blackish color, a thick and sticky texture, and a slightly sweeteer taste and is deemed to be more tasty. It is a connoisseurs sauce, recommended for sashimis, udons, broths, low-bodied reduced sauces, simmered dishes.
It is mainly used to add color and thicken sauces in braised and sautéed dishes it is more commonly used as a marinade or frosting than as soaking sauce, because it is much more viscous than ordinary soy sauce.
Premium heizaemon premium soy sauce 720 ml
€27.50
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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