Ohitachi Soy Sauce 100 ml

A fresh, unpasteurized soy sauce from Tsuchiura in Ibaraki, made from nothing but Ibaraki soybeans, wheat and salt, and aged for about a year in wooden barrels.

The brewhouse dates back to the early Meiji era, over 150 years ago. Back when Tokyo was still Edo, Tsuchiura was one of the three big soy sauce regions around it, helped by good soybeans and wheat from the nearby Mount Tsukuba area. Shibanuma Shoyu Jozo has been brewing here since 1688, and Ohitachi won the Minister of Agriculture, Forestry and Fisheries Award in 2011.

Apart from the brewing salt, nothing is added, so the shoyu goes into the bottle freshly pressed: soft in color, clean in taste, with a gentle aroma that brings out the flavor of whatever it touches.

Use it raw, where you can taste it: drizzled over chilled tofu, sashimi, or hot rice with a raw egg.

Product details

• Dark soy sauce, naturally brewed, unpasteurized, made with non-GMO soybeans
• Net volume: 100 ml
• Ingredients: Soybeans, wheat, salt
• Refrigerate after opening
• Origin: Tsuchiura, Ibaraki Prefecture, Japan

Recommended for

• Chilled tofu, sashimi and rice with a raw egg
• Finishing dishes at the table
• A gift for soy sauce lovers, comes in a cherry blossom box