Traditional Dark Soy Sauce (Cedar Barrel Pure Brew)
Traditional Dark Soy Sauce (Cedar Barrel Pure Brew)
Traditional Dark Soy Sauce (Cedar Barrel Pure Brew)

Traditional Dark Soy Sauce (Cedar Barrel Pure Brew)

Now$15.00 $16.35 w/GST
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Recommended by Official Nagano prefecture

 Traditional Dark Soy sauce brew with 5 senses

Traditional Award-winning soy sauce made from carefully selected ingredients aged in cedar barrel made in 1869.

It adds a deep flavor to sashimi, sushi, grilled fish, tofu, and many other dishes.

A well-balanced soy sauce with "saltiness", "sweetness", and "umami"

It is recommended for those who don't like salty soy sauce.

This dark soy sauce allows you to enjoy the true flavor of soy sauce.
Non-fat processed soybeans with a strong flavor are used to enhance the umami and a hint of sweetness.

No.1 Soy Sauce in Japan

This soy sauce won the Minister of Agriculture, Forestry and Fisheries Award, the highest award at the National Soy Sauce Competition, out of more than 300 entries from all over Japan.

The best soy sauce match with Sashimi and Sushi

As this Traditional Dark Soy Sauce is not too salty, it enhances the umami flavor of what you eat with.

First of all, the aroma is different the moment you open it.
Once you use this soy sauce pairing with Sashimi and Sushi, you will never go back to other soy sauces!

You can also enjoyed it with any cooked seafood, to bring out the umami flavor!

Check out recommended Seafood

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Control by numbers and brew with 5 senses

In the stillness of the brewery, you can hear the sound of the growing moromi (mash of unmatured soy sauce).

The soy sauce brewing process is based on the importance of "brewing with all 5 senses": eyes (seeing), ears (hearing), nose (smelling), mouth (tasting), and hands (touching).

They keep a detailed record of numerical analysis and brew with all 5 senses.

 Moromi that is fermentation and maturation stages in soy sauce production is controlled using a stir stick, and any scattered moromi is wiped up each time.

Pure white walls and ceiling

(Image from Shokunin Shoyu)

It is easy to put into words that it is kept clean, but normally, splashes from the stirring of the various ingredients of soy sauce would adhere to the walls, but this is not the case at all.

Once a month, on a cleaning day, the ceiling, which must be at least 3 meters high, is also kept completely white all over.

The inside of the tubs are also wiped down every time.

The wiping process takes longer than the stirring.
They have been doing this for a long time and it has become a matter of course.

50 years of records are kept


(Image from Shokunin Shoyu)

They manage each process numerically, from the preparation stage as well as when shipping out products.

50 years of records are kept.
The staff members are so nervous without the numbers that numerical control has become a part of their DNA.
 

Commitment to raw materials and attachment to Local

They put the value on the term "local production for local consumption" which means "to eat locally grown food locally.
Their commitment is to provide you with handmade soy sauce made from carefully selected local ingredients with the utmost care.

About Marui Shoyu

                   

They started making soy sauce in 1947.
Although miso production is popular in Nagano Prefecture, the founder preferred doing something new that others never done, and said that if everyone else was making miso, he would make soy sauce.
That's how their soy sauce production started.

 The brewery is surrounded by the Shiga Kogen Plateau and the Kitashin Gogaku mountains, and is surrounded by lush nature with the Chikuma River flowing gently through it.
Since its establishment, they have been supported by customers in the area, providing soy sauce, miso, and other seasonings for daily use.
They are committed to foster happiness through food with their customers by producing products.

Nagano Prefecture Collaboration

The prefecture boasts the fourth largest land in Japan, and its vast forests nurture clean water and air.

Taking advantage of its bleeding topography, agriculture thrives in the prefecture, with fruit cultivation in particular being highly marketable and producing a large amount and ranking first in the prefecture in terms of output.

- Prefecture with the full of attraction -


What attractive about Nagano prefecture is the variety of ways you can enjoy your trip, from visiting famous historical sites such as Zenkoji Temple and Matsumoto Castle, to relaxing in a hot spring with a great atmosphere, to enjoying the great outdoors, including the Northern Alps.

- Transportation from Tokyo to Nagano prefecture -
The fastest way to get from Tokyo to Nagano is by Shinkansen. It takes only 1 hour and 30 minutes from Tokyo Station to Nagano Station.

The cheapest way to get to Nagano from Tokyo is by highway bus.

All Products from Nagano Prefecture

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