Muroji Bakumatsu Soy Sauce – Premium Japanese Soy Sauce

Manufacturer：Muroji Soy Sauce

Product capacity: 500ml or 1000ml

Introduction:

Our Bakumatsu Soy Sauce is crafted using a traditional, natural fermentation process that takes a full year to complete. While most soy sauces in Japan are mass-produced through faster, modern methods, our naturally brewed soy sauce follows an age-old technique that delivers a rich flavor and a distinctive aroma.

Key Features:

・All-Natural Ingredients: Made exclusively with high-quality, locally sourced ingredients from Fukui Prefecture. The soybeans, wheat, rice, natural salt, and pure underground water from Mt. Hakusan are free from impurities like iron and bacteria.
・Traditional Brewing Process: We use no artificial enzymes or additives. The soy sauce undergoes a slow, natural fermentation process over a period of one year, ensuring a deeper, more complex flavor.
・Rich in Amino Acids: This soy sauce is packed with over 300 types of amino acids, offering a potent flavor, with a notable presence of glutamic acid and ester fragrances.
・Uncompromising Quality: 100% unmodified soy sauce—no added water or seasoning, preserving its pure, full-bodied taste.
・Tamari-Like Flavor: This soy sauce is similar to tamari, with a deep, smooth richness and a well-rounded, mellow flavor profile.
・Time-Honored Craftsmanship: Made using a traditional Edo-era method and modern equipment for consistent, controlled brewing to maintain the highest quality.

Allergy info