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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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$ 8.12 (¥ 909)
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Product Information

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 (72)

Posted by 茶色*** , 2016/07/23 03:25:05
Posted by Oj***** , 2015/06/20 13:56:37
もう何年も前から醤油はこれしか使っていません。 美味しいです。
Posted by Oj***** , 2015/01/27 12:27:06
最近使う醤油はこればっかりです。 他の醤油は使えなくなってしまいました。

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