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Yuasa soy sauce

Yuasa soy sauce Tanba black soybean use Ki-ippon beans 720 ml [marushin 28872]

Yuasa soy sauce Tanba black soybean use Ki-ippon beans 720 ml [marushin 28872]
  • Yuasa soy sauce Tanba black soybean use Ki-ippon beans 720 ml [marushin 28872]
  • Yuasa soy sauce Tanba black soybean use Ki-ippon beans 720 ml [marushin 28872]
  • Yuasa soy sauce Tanba black soybean use Ki-ippon beans 720 ml [marushin 28872]
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Yuasa soy sauce

Yuasa has said soy birthplace of Japan.
Also, find the fluid builds up in the manufacturing process of kinzanji miso miso barrel soy sauce is a beginning and said that it had caught up.
Round product is the originator of the soy sauce " Navagraha purple' Is the only distillery that reproduces.
  "In Japan, make the sauce in the world ' round product is dedicated to designing products according to Yuasa soy products was introduced. 『 Ki-ippon black beans"Soy sauce Yuasa, stuck to the manufacturing process, raw materials and taste an assortment. Come on, please slowly.

All raw materials are use to.
Do not use genetically modified soybean and soybean processing.
Do not use synthetic preservatives, fragrances, etc.



At Monde Selection in the prestigious world food fair, which translated into world food Olympics


2005 Monde Selection gold medal award

And...

Monde Selection2006 highest prize

Monde Selection2007 Best award

Monde Selection2008 top award

Also this year...

Monde Selection2009 MAX award


That Saint 1 it is Lee's premium MO 1 star beer has won awards.
Reputation of the same rank.



In 2005, 2006, 2007, 2008, 2009
Monde Selection
Five-year continuous top prize!
Navagraha purple』 『Ki-ippon black beans
Monde Selection high gold award
 

Miyu asami soy sauce.
Tanba black soybean 100% Cedar cask "Ki-ippon beans'
2005 / 05 / 05 new dotch cooking show special material!


Sauce

The origins of soy sauceKinzanji misoTo and

 Kishu Yuasa is famous as the birthplace of soy sauce, but its origin was a Kamakura period (1254) to go back. Was the founder of the Temple in Kishu yura emerging JI "light Yuan Ming Qiang houshi (hoto, ennmei and)" is brought back from China (Southern Song dynasty) at kinzanji Temple kinzanji miso (miso Sutra Temple). Kinzanji miso made from vegetables and soybeans in the emerging temple at that time, actively brewing as a health food, eventually Yuasa surrounding mountains reached the village.

 Kinzanji misoWill blot excess moisture due to osmotic pressure of salt from the gourd is used when brewing, and the Eggplant and other vegetables. Originally will cause mildew and rot and then abandoned. However, try this soup as seasoning quite delicious with. In thought can be "new" or seasonings if you build in going in there from the beginning using this juice, over reforms to improve, eventually became the soy sauce. <Yuasa soy and Miyu asami soy sauce


Kishu Yuasa is the birthplace of soy sauce

 The soy sauce originated in the Kishu Yuasa...

 There was man laments lost recently, a taste of the real soy sauce.

 Name of the guy's pre-owned Toshiro (shinnkotoshio).


 See more delicious sauce will do! 」

 From the bottom of my heart I thought very strongly in.

 Unique to Japan's soy sauce originated in ancient times the fusion of techniques and new materials

 And Japan's desire to create the world's largest soy sauce

 Launched the Yuasa soy sauce company. And some 33 years.


 Local manufacturers are, of course, soy is called delicious in all over the country

 Order, and many dozens of types of soy sauce taste.

 Bringing companies that beg the laboratory and analyzed the data.


 Knowledge of brewing well were collecting old books on soy sauce brewing, regardless

 To see more delicious soy sauce"with learned how to brew your own desire.


 Sticking to the beans, salt, stick to water.

 And Cedar barrel naturally brewed. 

 Now development... but I do some not so.

 But good luck to the guy worked hard.

 The prototype, that dozens of times. And was able to finally satisfactory sauce.

 "We can do it! We can do it! 」

 Soy sauce made from its desire that the Ki-ippon with black bean sauce


 This in Japan, man, to create the world's largest soy sauce is from Manager Ueno first grade friends.

 I think that led this taste of soy sauce not serious, the change from the old...


どっちの料理ショー特選素材

Has featured in various magazines and media outlets.



Soy-free was born through an encounter with the world's oldest Cookbook Qi min Yao Shu (0/580), the persistence of Ki-ippon. And straightforward means have not been adulterated. Material mineral water of the finest beans from the farms of the Tanba sasayama, goto Nada natural salt, Yuasa... country specially selected from the 1400 year old recipe, Yuasa's traditional skills, Cedar cask * traditional manufacturing methods over time, finishing. Taste in dense preparation in the bitterly cold winter, spring slowly ripen in Cedar barrels of natural aromatic soy sauce. Relish is squeezed from the barrel remains unmodified nothing but natural black bean flavor and sweetness and mellow taste. Color extends burst in your mouth wine color and scent. Sauce sashimi and chilled tofu, boiled, pickled, etc. Please use as a sauce. 2006 Mondo-Selection best Gold Award 2005, Mondo-Selection Prize "new dotch cooking show", has been featured several times. 5/2005 5, broadcasting "new dotch cooking show ' in specially selected materials chosen as" ground-breaking masterpiece combines tradition with a passion even defeats the concept. And astonishing flavor crystals sticking people work with full-bodied, "and introduced. Salt:17.5% BREW Cedar cask ingredients: species of Tanba black soybean, wheat, salt domestic feedstock use. Do not use preservatives and colouring. Does not use genetically modified ingredients. Soybean processing is not used. * Steamed beans and traditional methods typically are groomed, but Thai manufacturing, Cook beans slowly over time difference is. And that whole nutritional uses water as the soup of black beans with anthocyanins, isoflavones, lecithin, saponins, etc.. Preparation in the bitterly cold winter, aged more than one year in natural Cedar barrels, squeezed a completed Bank moved in large wooden barrels, be aged several months to settle out impurities. Besides soy sauce and juice.

2008 in toyako Summit even with known and was used as a condiment for rice.

Latest Product Reviews (8)

黒豆湯浅醤油
Posted by ma****** , 2014/12/21 07:20:40
上品な味わいの醤油です。 その分インパクトが少ない。濁り醤の醤油の方が自分の好みに合う。
Posted by mi******** , 2010/12/12 02:17:54
醤油は使うほどに違いがわかる。 生で掛けるのはもちろんのこと、煮炊きで使うとコクの違いがわかる。
他の醤油はちょっと…
Posted by su********** , 2010/08/05 06:18:29
数年前に出会ってから、ずっとこの醤油を使っています。 人により感覚がさまざまですから、値段が張ると思う人もいると思いますが、私は味相応だと思います。 先日、醤油を切らしてしまい、スーパーで購入しましたが、やはり合いませんでした。。。

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