Shoyu - double-brewed
Don't be fooled by the name. Just because this is a double-brewed soy sauce doesn't mean that the flavors are concentrated or saltier. In fact, this shoyu is...
Don't be fooled by the name. Just because this is a double-brewed soy sauce doesn't mean that the flavors are concentrated or saltier. In fact, this shoyu is softer in flavor than most soy sauces. It also has a velvety soft texture. I love to use a splash of this in braises and soups! It would also make beautifully soft dipping sauces too.
Double-fermented shoyu is made by adding brewed shoyu instead of salt water at second fermentation. This creates a shoyu with complex flavors and the salt flavor is curbed by previous fermentation and aging of the shoyu added at secondary fermentation.
that one first brews a regular shoyu. Then, one brews a second, regular shoyu, but instead of adding salt water, one adds the first shoyu instead. Therefore the salt flavor is already curbed by fermentation and aging.
Yugeta Shoyu Brewery's family motto is 'we must treat each customer with honesty' and this philosophy permeates all of the processes they use to make each product. They start with ground water at the base of the Chichibu Mountain Chain, soy beans grown organically in Aomori, wheat grown organically in Saitama, air-dried sea salt. Their shoyu is fermented and aged for a year in open pine wood vats, some of which have been used to make shoyu since the late 1800's, that are teaming with 300+ bacterium needed to make rich, complex shoyu. Yugeta-san says his staff's role is only to stir the brew occasionally and that the lion's share of the work is done by the microorganisms. This slow brewing and aging process means they never need to add alcohol or chemical seasonings to preserve or enhance the taste.
From Sakado City, Saitama, Japan
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