Unique production methode - low salt
It is said in Japan that the origin of soy sauce was the liquid found and extracted from fermentation barrels during the process of making Kinzanji miso.
Kinzanji miso is a traditional food made from soybeans, barley, rice, sugar, salt, and certain vegetables such as eggplant, gourd, ginger, and Japanese grass shiso (perilla ).
“Tamaru†means to collect or form a puddle, so the liquid that comes out of Kinzanji miso is called “tamariâ€. It is a thick liquid with an excellent flavor of plant extract. The Japanese started using tamari liquid, then tried to recreate soy sauce more effectively without vegetables.
This brewery is the only soy sauce maker who continues to make soy sauce from Kinzanji tamari which is 3% by weight of Kinzanji miso.
It is a rare product, low in salt, dark in color, with a thick texture and deep flavor.
This soy sauce called Kuyou Murasaki received the Grand Gold Medal at Monde Selection for 10 consecutive years from 2006.
Typically, black soy sauce contains 17-18% salt. This sauce only contains 13% because it is made from the accumulated liquid of Kinzanji miso. It concentrates the umami from the ingredients of the Kinzanji miso vegetables.
