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* Use the raw material before disaster (from soya)

Sun 生(なま) natural BREW soy sauce (1 L) * natural farming soybeans, domestic wheat use and natural brewing

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$ 8.87 (¥ 909)
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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 the domestic soybean use. It is the natural farming!
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 natural farming 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.

Flavor out because of domestic soybean

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.

Seasoning is safe and should 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

★ see review here as well.
↓ ↓ ↓


■ product description
Capacity 1 Liter
Raw materials Aomori Prefecture, Tokiwa village soybeans, wheat, Saitama Prefecture, salt
Shelf life expiration date 1 Year at room temperature
Manufacturers Yuge-soy sauce
Shipping methods At room temperature (with possible and refrigerated products)
Notes Keep at room temperature, away from direct sunlight
■ product features
■ are again brewed soy sauce had fermented and matured under the brewing method and use of domestic production and natural farming beans, Saitama Prefecture, wheat, salt, very time-consuming commitment.
■ pure Bank not to heat treatment for the enzyme works and help to soften the proteins, such as meat. May white mildew-like thing for enzymes, lactic acid bacteria and yeast is alive, but since this is a yeast fungus is harmless. Remove and enjoy.
■ and stopper tightly after opening without additives like preservatives, so, as soon as possible enjoy and store in the refrigerator.

Latest Product Reviews (64) Translating... Translate Product Reviews

Posted by るか***, 2014/04/13 05:02:09
前に購入して使用していた物が無くなった為 再度購入。 コクがあって美味しいので、お気に入りのお醤油です。
違いは、分かります!
Posted by me***********, 2014/03/10 15:03:03
商品が届き、家族で市販の大量生産品と、この天然醸造醤油を小皿に入れて味比べをしようとしましたが…。色がすでに違います。もちろん味は言うまでもなく、深いです。また購入したいと思います。
醤油って凄い!
Posted by 09******, 2014/03/04 11:42:48
この味でこの値段、大満足です。 旨味、甘味を穏やかな酸味がしっかりまとめて膨よかな味と香りに仕上がっています。
無添加・天然醸造醤油で、一番おいしい!
Posted by HE************, 2014/02/16 12:56:05
冷奴やソバがき等、そのまま料理の仕上げに使う「かけ醤油」に絶品!!! 材料を厳選している醤油は味が淡白すぎる印象だったのが、この醤油で一変しました♪ もちろん、加熱調理や醤油麹の仕込み等にも使えます。 同じ銘柄の『丸大豆 天然醤油』は、火入れしてあるバージョン。 煮物や麺つゆ等のコクを出すには、火入れ済みの方が定番な味に仕上がるかもしれません。 が、私は「雑味がなくて、オールマイティーに使える」便利さで、これ1本を愛用してます。
始めてかいました
Posted by みみ***, 2014/02/10 01:10:00
使いやすい醤油です。終わったらリピするとおまいます。
Posted by pu*********, 2014/01/18 10:16:13
何年も丸○醤油を使いながら良さそうな醤油を見つけると注文しています。2種お試しセットが品切れでどうしようかななんて思いましたがこれまで家族で好みの違いはあっても不味い醤油は無かったのでだしの素(1リットル)と共にお願いしました。こだわってつくられたただけあってかおりも美味しいです。
好みは色々あると思うけど
Posted by 茶色***, 2014/01/15 15:08:12
甘すぎず 塩がたちすぎることもなく とてもバランスの良いおいしい素直なお醤油だと思っています。だからそのままはもちろん、料理にも使いやすいです。地味なことかもしれないけどそれってとっても大切かと。私の場合は、近所の自然食品店やスーパー、ネットなどで気になるお醤油は一通り試して結局これに落ち着きました。大手や有名なメーカー以外にもお醤油のメーカーは沢山あって、地方ごとにその土地の味にあったお醤油があると思うので、どれが一番!ということでは無いと思いますし、刺身醤油な他のものも手元においたりしてますがそれはオプションで、私のなかではこのお醤油が風味・味にも満足出来、かつ安心も出来ちゃう、切らさない定番のお醤油です。
贈答用に
Posted by しー****, 2013/12/26 12:40:55
自然食品にこだわっている人への贈答用に最適な商品だと思います。
生醤油
Posted by to*********, 2013/11/22 03:03:06
生醤油楽しみにしてました。やっと家のしょうゆ使い終わったので、こちらを開封。生醤油は他のメーカーの買った事がないので比較できないのですが濃い口で癖もなく美味しいです。原料産地が気になりますが…。震災前原料使用。放射性物質検査してるとの事で購入。今後、震災後原料になった時はどうなるのか気になります。大豆はセシウムの吸収がすごいので・・・。
美味しいです
Posted by ひら****, 2013/11/20 03:55:36
とても美味しいお醤油です。 サイズ的に冷蔵庫に入れられて、よいです。 お刺身にもあいますし、ドレッシングなどに使っても美味しいです

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