★ soy sauce our popular 2 try set! * Some local shipping excluded

Sun & Bank & ◎ Sun's great 2 book set (each 360 ml) natural farming soybeans and domestic wheat use

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$ 8.28 (¥ 1,028)
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Sun soy sauce


Soy sauce selling carries a load pail on its shoulder in old days,
I go around the downtown and measure it, and sell it
I was

One push of the manager & staff!


This soy sauce in the case of around 700 yen (※ 1.8L per 1L). .
Slightly high"! ? でしょうか, (^^;

But is the truth good for 700 yen? It is the price that というお is advantageous.
Well, domestic soybean use. In addition it is natural agricultural methods!
In addition, the traditional nature brewing to take trouble and time.

I chose the natural material and I entrusted it naturally and only made it, but,
When the present soy sauce industry has it; to soy sauce of the quality of the Japanese highest grade
It has become. Should grieve whether should be pleased; or ... (wry smile)

Such a natural soy sauce all again,
It be the times spending! !

 (by たいよう manager)


I use domestic natural agricultural methods soybean and wheat.
The traditional taste that let you brew nature with a tree barrel from Meiji relaxedly





"Yuge many soy sauce" fourth generation president, Yuge many Yoichi
I am born in excellent production center of the wheat, Saitama

There are many udon, special products using the wheat including the barley miso in Saitama known as a production center of the wheat for a long time. The soy sauce made from a soybean and wheat, salt is one. "The Yuge many soy sauce" of Sakado-shi is warehousemans of the one of the signboard products "sun soy sauce" of the sun food which wrestled in an organic soy sauce structure quickly while following traditional brewing.

Hot profit to be given simply because it is a domestic soybean

When it "is our motto that must be delicious because is the seasoning which should be the thing which is put in a mouth in peace because the soy sauce is food"; for the fourth generation Yuge many Yoichi (37) of President. It was natural I used the soybean entirely, and to make soy sauce, but what I made from a soybean after having squeezed oil after the war became mainstream in old days. With the Yuge many soy sauce, I brought back Marudai bean soy sauce for traditional plump taste 20 years ago. It is the brewing of the soy sauce which did domestic organic soybean and wheat to raw materials afterwards that I am particular with a better thing, and arrived.

The seasoning is delicious by security
There must be

"The domestic soybean has the soy sauce that the taste has thicker a lot of protein than a foreign product". The crops of the organic farming are strong in vitality, and the fermentation is good, and it becomes delicious soy sauce because I am brought up well. I acquired organic JAS authorization in 2001, but after all, as for what was serious, am secured raw materials. I consult several producers and have you cultivate it now at the contract farm of the Aomori Shirokami foot of a mountain. In addition, I made the unrefined sake storehouse for organic soy sauce so that an organic product and other products were not mixed in a process of production.



With the tree of cedar barrel which I succeeded from the Meiji era,
I ferment for one year without regretting trouble and brew it

The vats of a cedar used after the Meiji era form a line in the unrefined sake storehouse. I mixed wheat, the seed malt which the unrefined sake went for the soybeans which I steamed and pulled it and broke, and an Aspergillus oryzae added salt water in the place that spread. In the traditional cold training, I take it every year in - March, the following day in November, and I make unrefined sake, and fermentation lets you mature with this tree pail for one year. 速醸法 soy sauce to make in 4-6 months while thermoregulating it is mainstream, but continues protecting the nature brewing that I entrusted to a temperature change of nature now here.

In addition, it is necessary to add a yeast fungus or a lactic acid bacterium when I teach you it by a tank of the stainless steel, but the microbe of 300 kinds settles down in a tree pail and is matured fermentation by the work. By this microbe, the flavor that it is complicated, and a fragrance is high in is completed.




An expert craftsman draws taste

The hand of a person helping with the function of sensitive microbe is important. Care mixing unrefined sake with is indispensable while looking at the fermentation state. The structure that the unrefined sake storehouse fitted a cedar pail of 2m with height, the diameter under a floor to be easy to work. I stir unrefined sake with the stick of the tree so that fermentation advances well and send air increasing microbes moderately.
From material to the manufacturing method
, the soy sauce which valued power of nature is a reliable and delicious gem.




In response to the demand of the visitor,
There was a little type of the soy sauce of our pride!
("the getting out sun pure soy "&" sun bare" for each 360 ml)

A taste of genuine soy sauce
I want you to try it willingly!


At this opportunity, please taste once.
It becomes advantageous with 1,000 yen with two sets.
Besides
, it is free shipping!


However, I'm sorry! 
※The one of Chugoku, Shikoku separately postage 300 yen,
Kyushu, Okinawa, the Hokkaido 500 yen
Please bear it; m(_ _)m)






★Look at the review of the visitor.
(m(_ _)m where thank you in various places where I sent a review to)
 ↓ ↓ ↓
●The sun, pure soy

●素 of the getting out sun



★I can bundle it with the other normal temperature products, refrigeration product. (in the case of a refrigeration product and bundling, approve cool delivery service charges 210 yen separately because it becomes the addition.)


■Capacity: ●Bare 360 ml of the getting out sun, 360 ml of pure soy ,● sun
■Raw materials: See below
■The expiration date: It is one year at normal temperature
■A delivery method: At normal temperature (possible the bundling with the refrigeration product)
■A manufacturer: Yuge many soy sauce

※It is not a treasure. By the simple packing
Because it is sending it, approve it.
It is unsuitable for a present.

■Sun pure soy
Capacity 360 milliliters
Raw materials Soybeans from Aomori Tokiwa-mura, wheat from Saitama, sun-dried salt
The expiration date It is one year 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
■Product good point
■With the circle soybean of domestic natural agricultural methods, wheat from Saitama, sun-dried salt, fermentation is this re-training brewing soy sauce of the feelings that let you mature in very time-consuming brewing.
■An enzyme acts and, for the pure pure soy which I do not heat-treat, softens protein such as the meat. Because an enzyme, a lactic acid bacterium, a yeast fungus live, a white mold-formed thing may appear, but is harmless because this is a yeast fungus. I remove it, and, please have it.
■Because you are additive-free, I seal the preservatives tightly after opening a letter, and I save it in a refrigerator, and, please have it as soon as possible.


■素 of the getting out sun
Capacity 360 milliliters
Raw materials Soy sauce (soybeans from Aomori Tokiwa-mura, wheat from Saitama, sun-dried salt), unrefined sugar, sweet sake, dried bonito, yeast extract, shiitake, kombu
The expiration date It is one year 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
■Product good point
■Bare です of the full-scale soup stock which kept the taste of the bonito alive with the discerning book brewing soy sauce and sweet sake which let I could write time with the circle soybean of domestic natural agricultural methods, wheat from Saitama, sun-dried salt and mature fermentation.
■Please use a side, udon, a dish cooked at the table, boiled fish, the tempura for every dish at home.
■Synthetic preservatives, the chemical seasoning are additive-free entirely.










■Apology of the postage addition

In addition, I am very sorry,
・The one of Chugoku, Shikoku the postage +300 yen,

・The Kyushu, Okinawa, Hokkaido is +500 yen

となります.
※Because I add the additional postage mentioned above after an order,
Approve it.





※Of "the tool bare", "the soy sauce" of の raw materials uses earthquake disaster Maehara charges. Raw materials are included in vice-raw materials (shiitake, dried bonito) after an earthquake disaster, but judge it that we do not have to worry about the radioactive contamination because they limit a production center to Kyushu, Shikoku, Okayama product, the Philippines (dried bonito).

★I can bundle it with the other normal temperature products, refrigeration product. (in the case of a refrigeration product and bundling, approve cool delivery service charges 210 yen separately because it becomes the addition.)



※When it is written in the brand name, "it includes the postage" in the case of the shipment to the foreign countries, approve it because it costs delivery charges separately.

Latest Product Reviews (18) Translating... Translate Product Reviews

Posted by キー***, 2015/04/12 01:58:24
試してみようと購入してみましたが、充分なお味でした。
Posted by らむ****, 2015/02/22 03:42:49
だしの素の方を使ってみました。自然な素材で作られた旨味があり、 とてもおいしいです。
醤油だけ
Posted by ki******, 2014/11/08 09:53:09
まだ、醤油だけしか詮を開けていません。 開けたばかりの醤油は、一般の濃い口醤油より、さっぱりした味でした。 塩味より、甘味や旨みが感じられると思いました。 また、若干酸味も感じられました。 生醤油なので、暫くしたら、味が変わるかもしれません。 また、加熱したり、料理によって印象が変わるかもしれません。

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