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YUGETA-SHOUYU|NATURAL SOY SAUCE BREWING

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Brand

Safe to eat and delicious soy sauce

YUGETA-SHOUYU

  • 1923
  • Natural Soy Sauce Brewing
  • Youichi Yugeta
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History

he founder's curiosity grew from agriculture to brewing science.

If I were to ask you, "What is the typical taste of Japan? What would you say?

Sushi, tempura, sashimi, and other Japanese dishes are now very popular overseas as healthy food.

Soy sauce is an indispensable seasoning for Japanese cuisine.

About 800 years ago, miso was introduced to Japan from China.

The Japanese tried to make miso.

They found a pool of liquid on the surface of the miso.

When they licked it, they found it was delicious!

Then soy sauce began to be made.

The Japanese climate was ideal for making soy sauce because of the seasonal temperature changes and the microorganisms that live in the wooden vats.

The founder of Yugeta originally worked as a farmer in Saitama Prefecture.

He was interested in brewing science and wanted to start a soy sauce and miso brewery.

At that time, he was able to get equipment and a toji (master brewer) from a soy sauce brewery in Iruma-city.He founded Yugeta.

The brewery is now in its fourth generation, with a history of over 200 years.

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Characteristic

We have been making naturally brewed soy sauce for 200 years.

The general process for making soy sauce is as follows.

First, steam the soybeans.Crush the roasted wheat and add water.

Mix them with koji base and salt, and let it ferment.

Inexpensive products are often made from foreign raw materials that are abundant in quantity.

Their soy sauce is brewed in tanks, so it is ready in a short time.

They are then heat sterilized so that they can be stocked at room temperature.

They do not contain good bacteria such as yeast and lactic acid bacteria.

Yugeta uses carefully selected raw materials such as Japanese organic round soybeans, wheat, natural salt from sea water, and ground water from the Chichibu mountain range.

The soy sauce is naturally brewed in wooden vats made of cedar.They are aged for more than a year.

Several types of microorganisms live in the wooden vat and ferment naturally.

They naturally bring out the umami and alcohol components.

There is no need to go to the trouble of adding preservatives, colorants, or chemical seasonings.

The result is a rich, aromatic soy sauce that is alive with bacteria.

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For Customers

High quality ingredients are naturally brewed in wooden vats.

Our motto is [Soy sauce is food, so it has to be safe to eat, Soy sauce is a seasoning, so if it doesn't taste good, it's useless.]

We select the highest quality ingredients and make safe soy sauce without additives.

The soy sauce is aged in wooden vats for more than a year, which allows the fermentation process to progress and produce a rich, delicious soy sauce.

The yeast and lactic acid bacteria are still alive and fresh.

Please come and taste the real soy sauce.

Award

2001 JAS Organic Certification

2008-2010 Monde Selection

2012 iTQi 2-star award

2018 iTQi (International Taste Quality Institute) 3 stars for 7 consecutive years [Diamond Taste Award

2021 COREZO Foundation COREZO Award

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