Yamaki Jozo Tokubetsu Saibai Soy Sauce has a medium body, well-integrated salinity, pleasant touch of sweetness and complementing umami flavor. The finish is long and lingering.
Service Equipment
The right selection of sake and tea service equipment not only brings a theatrical touch to the dining experience, but also unveils the true nature of the iconic Japanese beverages depicting a keenness for excellence.
YAMAKI JOZO
TOKUBETSU SAIBAI AUTHENTIC SOY SAUCE
| 産地 | KAMIKAWA, SAITAMA, JAPAN |
| 内容量 | 1lt |
Yamaki Jozo Tokubetsu Saibai Authentic soy sauce is made of 100% Japanese sustainable ingredients cultivated with respect for the environment, without pesticides, chemical fertilizers or herbicides, in order to preserve the traditional Japanese taste and support the organic and sustainable agriculture of the country.
Based at the bottom of a local mountain in their province, Yamaki Jozo built a pipe from the top of the mountain to their factory to ensure a supply of pristine, natural spring water called Kamiizumi-sui or God Spring Water. The water is combined with whole Japan-grown soy beans and wheat, plus sea salt and koji to create the moromi (translating to “the mash”), which Yamaki Jozo says is the soul of their shoyu. Slow naturally occurring fermentation and moromi aging for an average of one and a half years in 100-years old cedar barrels results in amazingly balanced soy sauce.
Yamaki Jozo—a soy sauce brewery located in Kamikawa region, Saitama Prefecture—has been producing traditional Japanese shoyu for almost 120 years. Based at the bottom of a local mountain in their province, Yamaki Jozo built a pipe from the top of the mountain to their factory to ensure a supply of pristine, natural spring water called Kamiizumi-sui or God Spring Water. The water is combined with whole Japan-grown soy beans and wheat, plus sea salt and koji to create the moromi (translating to "the mash"), which Yamaki Jozo says is the soul of their shoyu. Slow naturally occurring fermentation and moromi aging for an average of one and a half years in 100-years old cedar barrels results in amazingly balanced soy sauce.
- テイスティングノート
- CULINARY USE
- ストレージ
Yamaki Jozo Tokubetsu Saibai sauce complements any dish it touches, from sushi to stews, marinades and soups. It makes an excellent base for salad dressing, sauces and stocks.
Keep refrigerated once open.