Sun Circle soy natural soy sauce (1.8 L) * special soybeans and domestic wheat use natural brewing

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Sun sauce


I used soy sauce sold bearers loading pails,
Around town, to sell something by
It was what

Store Manager & staff recommended!


This soy sauce per 1 L 700 yen (* 1.8 L only).
"A little expensive! "What, and (^ ^;

But it is really good at 700 yen or? It is rather good.
Because domestic soybean use. Natural brewing traditions take time and effort to it.

Choose natural materials made only, leave it to nature that is
The soy industry right now is in the soy sauce in Japan the finest quality
I was getting. Should rejoice, sad... (laughs)

This natural soy sauce that everyone is also
Use age.

( by wants Manager )


Using the domestic production and specially grown soybeans and wheat.
In wooden barrels from the Meiji era was naturally brewed and traditional taste






"Yuge-soy ' fourth President, yuge-Ocean one
Born in wheat country, Saitama

In Saitama Prefecture since ancient times known as the wheat producing regions, often with wheat, such as udon, wheat miso products. Soy sauce soy and wheat, salt built also one of them. Sakado-Shi "yuge-soy" is a traditional brewing methods, keeping of solar food, efforts to build organic soy sauce, one's Sun soy breweries.

Out because of domestic soybean
Flavor

Don't be well, should not be put in the mouth, with confidence from soy foods. seasoning from the motto of the company is the fourth President yuge-ocean's (37). Long ago, is using the whole soy and soy sauce to build was the norm, build from the squeezed postwar oil after soybean was mainstream. Yuge-soy seeking well-rounded taste old-fashioned, revived the soy sauce soy bean 20 years ago. After that, better than what involved and discover that domestic production of organic soybeans and wheat soy sauce brewed.

Safe condiments
Must be delicious

"It domestically produced soybeans can be compared to the foreign protein, rich flavor soy sauce. It becomes so firmly growing organic crops has a strong, delicious fermented soy sauce '. You get the organic JAS certified 0/2001, it was difficult and beam securing raw materials. Producers around the currently grown in contract farms in Aomori Prefecture, shirakami mountains at the foot of I have. Also mixing in the production process of organic products and for other products like organic soy sauce for soy sauce storehouse also made.



In wooden barrels of the Cedar from the Meiji era
Over one year, spared no effort of fermentation

VAT of mash warehouse are used from the Meiji era of Japanese cedar-lined. Mash is mixed with broke ground, steamed soybeans, wheat, yeast species, Aspergillus oryzae were bred in saltwater made. Old fashioned cold-brewed in the year 11--made mash next March, fermented and aged in wooden barrels over a year. While the climate control and is now 4-have continued in the naturally brewed soy sauce speed jyouji law building at 6 months is the mainstream, here is entrusted to natural temperature variation.

Also is made with stainless steel tanks, with addition of yeast and lactic acid bacteria, such as needed, but in wooden barrels 300 microorganisms, fermented, matured in their work. This Microbe, complex and aromatic flavor is ready.




Skilled craftsmen bring out flavor

Hands of microorganisms sensitive to help is important. Take care to mix mash fermentation, while is indispensable. Structure soy sauce storehouse mounted under the floor Cedar tub of 2 m height, diameter, and so easy to work. As fermentation progresses well, stir sticks for the mash, increasing the microbial air do send in moderation.
Soy sauce a material from manufacturing process until the forces of nature's peace of mind and a delicious gem.



Rakuten ranking our Sun soy ( "soy" Division ) to had won!
Gentlemen, thank you very much.

(With 3/25/2009)

12/3/2008 With

※The present "sun nature soy sauce" becomes the thing using raw materials (a Yamagata product special cultivation soybean and wheat from Saitama) after an earthquake disaster. I used the thing of "the natural agricultural methods product" about the soybean, but break reshuffling to a soybean of "the special cultivation" by lack of raw materials until now. The examination of radioactivity is conducted, and the radioactive material is the "less than 1 becquerel/kg" non-detection. ("the sun pure soy" limits it to a "natural agricultural methods product" soybean same as before and is going to continue producing it.)

★Look at the review of this place.
 ↓ ↓ ↓



■Explanation of the product
Capacity 1.8 liters
Raw materials Domestic special cultivation soybean, wheat from Saitama, sun-dried salt
The expiration date It is two years at normal temperature
Maker Yuge many soy sauce
Delivery method At normal temperature (possible the bundling with the refrigeration product)
Instructions I avoid direct rays of the sun, and, please save it at normal temperature
■Good point of the product
■With a circle soybean of the domestic special cultivation, wheat from Saitama, sun-dried salt, fermentation is this re-training brewing strong soy sauce of the feelings that let you mature in very time-consuming brewing.
■There is a clearness brightly, and, because of the nature brewing, it features the color that there is much soy sauce original taste.
■The synthetic additives such as a preservative, the chemical seasoning is additive-free entirely. I seal it tightly after opening a letter, and I save it in a refrigerator, and, please have it as soon as possible.




◆ In much receiving a prize careers, media announcement is considered to be it ◆
 

I perform sensory test of soy sauce exhibited by the origin of soy sauce brewing of the Secretary of Food Agency Prize ... whole country,
              It is a prize of No1 at a competitive show to evaluate taste and incense.
●It is the best prize in a Minister of Agriculture, Forestry and Fisheries Prize ... soy sauce competitive show.
                Five companies are chosen at one competitive show.
●It produces products with organic JAS certification ... existence machine raw materials and passes a severe standard              It is a system to be accepted only in the factory which I held.

1995 Minister of Agriculture, Forestry and Fisheries Prize Chairperson 1994 comment Prize Manager at association of 1993 Japan soy sauce Prize
 
Honorary Chairman 1992 competitive show Prize Secretary of 1989 food agency Prize  



In fact, there is much coverage such as many newspapers or TV, too.

The July 19 Sankei Shimbun

Nihon Keizai Shimbun January 17, 2007 

The March 3, 2006 Yomiuri Shimbun

Mainichi Shimbun March 13, 2007

On Friday, January 27, 2006, it is the Nikkei Shimbun

Nippon Television Oha!4 NEWS

NHK "broadcast cheerful おはよう Japan"

It is the trip of the stopover Japanese TV aimlessly

Latest Product Reviews (74) Translating... Translate Product Reviews

塩味薄目だけど、醤油の旨みを感じる
Posted by o0**********, 2014/09/02 13:41:18
普通の醤油よりは、塩分が低めなので、少々物足りない気がしてしまいますが、醤油の優しい甘みや旨みを感じます。 今回2回目の購入ですが、お醤油は、今後もこちらをリピートすると思います。
もう何年もこちらのお醤油です。
Posted by 美桜*, 2014/07/04 12:19:51
何年もこちらの醤油しか使っておりません。 コクがあり、お刺身にも美味しいですし、他の醤油は使えません。
昔を思い出すおいしい醤油です。
Posted by re***, 2014/05/03 02:58:29
アレルギーの息子のため国産小麦で作っているものをお医者さんから勧められ購入しました。今まではスーパーに売られている量販のものを使っていたのですが味が全然違います!この醤油だけをご飯に垂らした醤油かけご飯、何杯でもいけます。子供の頃食べていた醤油ってこういう醤油だった気がします。もう量販物は買えません。
昔ながらのお醤油の味
Posted by 池乃****, 2014/04/12 01:08:17
若干しょっぱいですが、昔のお醤油ってこんな感じでした。どんな料理にも使用できる親和性が良いですね。たまり醤油とは異なるさらっとした質感です。 納豆や冷や奴にも良いですし、私は刺身などにも合うと思っています。
いいぞ
Posted by co******, 2014/03/06 11:29:22
無くなりそうなのでリピートです。 この醤油が美味しいです。 味は人それぞれと思うので試してみては。 我が家の感想は「刺身はこの醤油で」が定番 市販と比べた結果です。
Posted by マル*******, 2014/02/07 02:00:41
安心な材料で、昔ながらの作り方で仕込んだ醤油なので おいしくないはずはありません。 手間と時間がかかっても地道に作ってくださって 消費者にはありがたいことです。 外で他の醤油を食べたとき、味の違いがよくわかります。
大変美味しいです
Posted by s_****, 2014/01/23 02:42:38
今までいろいろな醤油を使ってきましたが、これが一番好きです。 明るめの綺麗な色で、でもコクとうま味があり、煮物やうどん、野菜炒めにと、 毎日使っています。
味は良い
Posted by Ko*******, 2013/12/10 07:28:51
手打ち蕎麦の返し(たれ)用として購入しました。味も香りも良いようです。
Posted by 比奈**, 2013/11/28 11:36:38
良いと思います。たいようさんのお品は真面目に作ってくれているから。しかも安いし真面目なおしょうゆですよね^^
まず、最初に旨みが口に広がります
Posted by いぬ****, 2013/10/15 12:49:05
先週とどきましたが、1リットルを購入するはずだったのに、誤って1.8リットルを購入してしまい、保存用小分け密閉容器が入手するまで開栓を待っていました。 さて、まずは開栓直後の香りから。 どちらかと言えば「たまり」系の香りです。 色は香りのわりには、美しい綺麗な透明感ある褐色です。 お味について。 小皿にほんの少量をだして、人先指のさきっちょに「ほんの少し」だけつけ。舐めてみました。 まず驚いたのが、旨み調味料を使用していないにもかかわらず、口中に、さっと「旨み」が広がったことです。いわゆる「調味料・アミノ酸等」を使用していなsくて、この「旨み」は、素晴らしいですね。 ゆっくり味わうと、わずかな「酸味」があります。 後味に若干の「塩み」を感じますね 。 次に「絹ごし豆腐」にさらっとかけてみました。 やはり「香り」は少々強めです。 食べ終わった後、口腔内に「調味料」の味が残ることはありませんでした。 よかったああ。 今後、このままでは、かけ醤油としては使いにくいので、酒、鰹出し汁で割って煮きり醤油を作ってみたいと思います。 出し汁は、鰹のみ。サバやムロアジは嫌いなので一切使用しません。 鰹のみの濃厚出し汁です。 いい塩梅で味がなしんだら、それをベースに「ゆず」を買ってきて、自家製ポン酢「ゆず醤油」を作ってみたいと思います。

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