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KATAKAMI-SHOUYU|NATURAL SOY SAUCE BREWING

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Brand

We're a soy sauce maker in Nara, so we want to use soybeans from Nara Prefecture.

KATAKAMI-SHOUYU

  • 1931
  • Natural Soy Sauce Brewing
  • Hiroyuki Katakami
KATAKAMI-SHOUYU|NATURAL SOY SAUCE BREWING history image

History

Making soy sauce that meets the needs of the times

Before World War II, soy sauce was made from whole soybeans everywhere in Japan.

After the war, supplies were scarce, so soy oil was first extracted from whole soybeans, and then the leftover non-fat processed soybeans were used to make soy sauce.

This method shortened the fermentation time and allowed for mass production of soy sauce.

We also used to make soy sauce using a mixed soy sauce method, adding amino acids and sweeteners to the non-fat processed soybeans from abroad.

However, I had studied genuine brewing at university, so when I took over, I decided to start making soy sauce using domestic round soybeans.

Some other breweries were starting to genuine brew their own soy sauce, and the time was right.

We didn't get what we wanted right away, but it took a lot of trial and error, changing the mix of ingredients and the time of year.

We use the natural brewing method, preparing the soy sauce in vats only once a year.

At first, the soy sauce tasted different every year, but our customers kept buying it.

We are grateful for that.

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Characteristic

Naturally brewed soy sauce fermented in wooden vats

Organic soybeans grown in Japan are rare and precious.

Especially in Nara Prefecture, there are only a few farmers who grow soybeans.

Since we make our soy sauce in Nara, we try to use soybeans grown in Nara as much as possible.

Our soy sauce is naturally brewed in wooden vats made of cedar that have been used for nearly 100 years.

Our soy sauce is additive-free and non-adjustable.

The typical "naturally brewed soy sauce (koi kuchi)" has a vivid red color and a mild but gorgeous aroma.

It has a strong flavor but with a clean aftertaste that enhances the taste of the ingredients.

The next one, "naturally brewed soy sauce (awairo)," is a light-colored soy sauce.

It has a softer saltiness and a stronger flavor than ordinary light soy sauce.

We also make special brewed soy sauce using green soybeans, which are difficult to cultivate.

"Kasanejikomisyouyu" is a naturally brewed soy sauce that has been brewed twice with additional koji.

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For Customers

Soy Sauce Made with the Blessings of Nature

We are a small soy sauce brewery that has been operating for nearly 100 years in a quiet mountain village.

We use only high-quality ingredients such as round soybeans from Nara Prefecture, and brew our soy sauce naturally in large wooden vats made of cedar.

The wooden vats are made of natural materials and are the safest way to age soy sauce for more than a year.

This is how we make our additive-free, non-adjustable soy sauce, which we know will satisfy even the most discerning customers.

We hope you enjoy it.

Award

2021 COREZO Foundation COREZO Award

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