Dark Soy Sauce (Igeta Koikuchi Shoyu)

Inoue Honten make their soy sauces by hand using traditional methods. They use the whole soybean, unlike most shoyu produced today, which uses the soybean meal left over from oil production.

The mixture of soybeans, wheat and koji are mixed by hand twice a day in a natural environment and fermented by nature over two summers. Hand stirring ensures consistent fermentation. The soy sauces are naturally brewed with no additives or preservatives, only whole soybeans, wheat, water, salt and koji.

This dark soy sauce has been aged for 3 years and has a deep colour and a rich aroma. A small amount of salt is used in production but due to the three year maturation there is plenty of flavour. Especially good for dipping, seasoning and finishing.

Titbit: Only 20% of shoyu produced in Japan today is made the traditional way using whole soybeans.

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