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