Soy Sauce (Shoyu)


Soy sauce is a Japanese traditional condiment. It has been used for various Japanese foods such as Sashimi, Sushi and Udon noodle soups. Soy sauce products produced in the Kyushu area tend to be sweeter than those in other regions in Japan.

See our typical soy sauce products

The Ingredients of Soy Sauce

The main ingredients of soy sauce are soybeans, wheat and salt.

Soybeans (defatted)

Wheat

Salt Storage Room

Storage silos for soybeans and wheat

Soy Sauce Manufacturing Process

(1) Cooking Ingredients
Soybeans are steamed. Wheat is roasted and crushed. They are mixed and used for koji (malt) making. Salt is dissolved in water.

Continuous soybean cooking machine

Wheat roasting machine

(2) Making Koji
Koji mold (Aspergillus oryzae or Aspergillus sojae) is added to the mixed soybeans and wheat, and then incubated for three days to make koji. The word “koji” means soybeans and wheat with their surface covered with koji mold. It contains various enzymes that greatly contribute to the following moromi fermentation and maturation process.

Koji making machine

(3) Making Moromi
Koji is mixed with salt water. This mixture is called “Moromi”.
Moromi is then transferred to a fermentation tank.

Soy sauce fermentation tanks

(4) Fermentation and Maturation
Moromi is slowly fermented and matured for a period of six months. Koji enzymes, yeast and lactic acid bacteria act in this process and create various tastes and flavors.

Soy sauce moromi during fermentation
(5) Filtration
After fermentation and maturation, moromi is wrapped one by one with cloths and they are stacked into many layers. Then they are slowly compressed and the moromi is filtered through the cloths. In this way, raw soy sauce liquid called “Kiage” is obtained from the moromi.

Preparation for soy sauce filtration
compression and filtration of moromi

Filtration of soy sauce moromi
(6) Heat treatment and Refining
Raw soy sauce is heat-treated for sterilization and then refined. The color, aroma and flavor of soy sauce are further enhanced during this process.

 

(7) Inspection and Bottling
After the inspection, soy sauce is filled into glass or plastic bottles.

soy sauce filling

Soy Sauce bottling machine
completed soy sauce

Finished soy sauce

Soy Sauce Making Process

how to make soy sauce pc

Our Typical Soy Sauce Products

Koikuchi Soy Sauce (Dark-colored soy sauce)

Bara Honjozo Amakuchi Soy Sauce

This is a type of dark-color honjozo (regular fermented) soy sauce whose mellow and sweet flavor goes well with dishes in Kyushu. This soy sauce is suitable for cooking many dishes including stewed dishes and stir-fried dished, and for using as soup stock and as a dipping sauce. This soy sauce is certified as high-grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 500ml, 1L, 1.5L
Best Before Period One year and Six months
Container Plastic Bottle

Bara Honjozo Amakuchi Soy Sauce

Special Grade Bara Koikuchi Soy Sauce

This soy sauce is characterized by its flavorful aroma and deep-rich umami taste. The mellow and sweet taste of the dark-color honjozo (regular fermented) soy sauce is popular among many customers for a long period. This soy sauce is certified as a special grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 1L, 1.5L
Best Before Period One year and Six months
Container Plastic Bottle

Special Grade Bara Koikuchi Soy Sauce

Honjozo Sakura Koikuchi Soy Sauce

This is a type of dark-color honjozo (regular fermented) soy sauce with deep flavor produced by our traditional fermentation techniques. The mild taste soy sauce makes good use of the original taste of ingredients. This soy sauce is certified as a high-grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 1L, 1.5L
Best Before Period One year and Six months
Container Plastic Bottle

Honjozo Sakura Koikuchi Soy Sauce

Saga Soy Sauce

This high-quality soy sauce is elaborately brewed by the traditional method, using unprocessed soybeans and wheat grown and harvested in fertile farmlands located in Saga. The soy sauce produced using unprocessed soybeans has mellow aroma and flavors. This soy sauce is certified as a special grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 500ml
Best Before Period Two years
Container Glass Bottle

Saga Soy Sauce

Sweet and Mild Taste Soy Sauce from the Soy Sauce Brewery

This is a type of honjozo (regular fermented) sweet soy sauce whose mellow flavor goes well with stewed dishes in Kyushu.

Net Volume 730ml
Best Before Period One year and Six months
Container Plastic Bottle

Sweet and Mild Taste Soy Sauce from the Soy Sauce Brewery

Usukuchi Soy Sauce (Light-colored soy sauce)

Sakura Usukuchi Soy Sauce

This light-color soy sauce is really good for cooking soup and stew dishes. When you want to make good use of original color and taste of ingredients such as seafood and vegetables, this soy sauce is highly recommended. This soy sauce is certified as high-grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 1L, 1.5L
Best Before Period One year
Container Plastic Bottle

Sakura Usukuchi Soy Sauce

Honjozo Bara Usukuchi Soy Sauce

This is a type of light-color honjozo (regular fermented) soy sauce with deep flavor produced by our traditional fermentation techniques. This soy sauce is certified as a high-grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 1L
Best Before Period One year
Container Plastic Bottle

Honjozo Bara Usukuchi Soy Sauce

Saishikomi Soy Sauce (Twice-fermented soy sauce)

Sashimi Soy Sauce

This honjozo (regular fermented) soy sauce has rich flavor and excellent aroma that are derived from its twice-fermentation step. It brings out delicious flavor of sashimi / fresh fish. You can use this soy sauce as both dipping and putting sauce. This soy sauce is certified as special grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 80ml, 360ml, 1L
Best Before Period One year and Six months
Container Plastic Bottle

Sashimi Soy Sauce

Special Grade Sashimi Soy Sauce, Honjozo

This honjozo (regular fermented) soy sauce features sweet and savory tastes that are derived from its twice-fermentation step. It brings out delicious flavor of sashimi / fresh fish. This soy sauce is certified as special grade soy sauce under JAS (Japanese Agricultural Standard).

Net Volume 150ml
Best Before Period Two years
Container Glass Bottle

Special Grade Sashimi Soy Sauce, Honjozo