Yamaroku - "Tsuru Bisiho" Barrel Aged 4yr Soy Sauce 18oz. Set of 3 【ヤマロク醤油】

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B07ZCW4XK5
Yamaroku - "Tsuru Bisiho" Barrel Aged 4yr Soy Sauce 18oz.
Set of 3
Package information: bottle
Product weight: 18 oz. x 3
Deep richness and mellowness.
A mellow taste and aroma that spreads in your mouth.
"Tsurusho" is a confident work of Yamaroku soy sauce that pursues "deep richness and mellowness" to the utmost limit.
This soy sauce made using the "re-preparation method" is made by returning the raw soy sauce, which has been completed after a aging period of about 2 years, to the barrel again without making it into a product, and adding the raw materials (other than salt) again for about 2 years. Prepare twice.
Grow slowly with the power of nature by adding twice as many ingredients and years. By using the salt content of fresh soy sauce instead of salt, we brought out the deep richness, aroma, and mellowness that has never been seen before.
Japanese food has been registered as a UNESCO Intangible Cultural Heritage. The basic seasoning that is the basis of Japanese food is
Fermented seasonings such as "soy sauce," "miso," "vinegar," "mirin," and "liquor." These enhance the taste of the ingredients and make the seasonal ingredients even more delicious.
Until the Edo period, all of these fermented seasonings were brewed in "wooden tubs." By the way, all fermented seasonings are made by him by the "power of microorganisms" such as lactic acid bacteria and yeast. It is not made by humans, but by microorganisms. Therefore, the job of humans (brewers) is to help them create a comfortable or comfortable environment. In other words, if you can create the most comfortable environment for them, you can make the most delicious food. That's why I've been using wooden tubs for a long time because there is an environment where many microorganisms can live, and I borrow the power of nature. The basis of deliciousness is the blessings of nature created by microorganisms in Akuma. That's why you can't use a plastic container. It must be a "wooden tub". However, with the times, the number of wooden tubs brewed has decreased. costly. In other words, it doesn't pay. That is the number one reason. As a result, the production of soy sauce and miso by natural brewing using wooden tubs is now "less than 1% of the total". He said that there was only one company left, leaving behind a cooper who also manufactures wooden tubs for brewing. At this rate, traditional Japanese culture will disappear. I have to do something about it. Therefore, in 2009, I decided to borrow as much as possible and issue nine "new tubs" to the cooper. It took a lot of preparedness, but there is no end to it. At that time, the word from the cooper was powerful. The cooper said: "It was the first time after the war that a new tub was ordered from a soy sauce shop."
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