Light Soy Sauce (Igeta Usukuchi 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 light soy sauce has a soft aroma and plenty of taste due to its long maturation. Especially good for finishing or seasoning.

TIDBIT: Only 20% of shoyu produced in Japan today is made traditionally using the whole soybeans.

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