Naogen Koikuchi Marudaizu Soy Sauce 120ml

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Koikuchi Marudaizu soy sauce was traditionally made with whole soybeans, the soy sauce typical of Kanazawa, which recipe goes back to the 15th century. Halfway between koikuchi and usukuchi, Kanazawa soy sauce is naturally slightly sweet and has a powerful umami flavour, which is why it is known as the “umakuchi”, the delicious soy sauce. To produce this exceptional soy sauce, Naogen Shoyu only uses four local ingredients: whole soybeans, wheat, sea salt and pure water from Mount Haku. Soy sauce is then fermented for 1 whole year in cedar barrels.

Rich in umami, long and round. Compared to sake or wine, this soy sauce is close to genchu, a strong sake or a full-bodied wine. Goes perfectly well with sashimi and sushi, as well as with tofu or red meat such as grilled steak with a bit of wasabi.

Water (47%), SOY BEAN (18%), wheat (18%), salt (17%)