Forerunner of organic soy sauce

Yamahisa Brewery (Shodoshima, Kagawa Prefecture)

Shodoshima, an island in Kagawa Prefecture, is famous for producing soy sauce. Even to this day, 21 breweries continue to operate, but a well?known brewery amongst them all, is Yamahisa Brewery. There is an abundance of opportunities to expand in the natural foods industry, and this brewery took advantage of it. Yamahisa is the pioneer in creating soy sauce entirely out of organic raw materials.

Using organic raw materials to make soy sauce

Yamahisa Brewery is focused on making koji?naturally occurring mold?to be the base, while pursuing the consistent, authentic taste of soy sauce. Undoubtedly, raw materials such as whole soybeans and wheat are domestic. Yamahisa does not use any products that use pesticides or chemical fertilizers, and will only purchase raw materials if they are Japanese Agricultural Standard (JAS) certified.

“I am a producer in soy sauce?making, but a consumer in other people’s idea,” said Katsutaro Uematsu, owner of Yamahisa. The brewery is pursuing to create safe and authentic soy sauce for families to eat: “We believe that this will not change in the future.”

Collection of 154 barrels

As you step into the main warehouse of Yamahisa, you will see the large wooden barrels densely, yet neatly arranged. There are a total of 154 barrels in the warehouse: “Unlike making miso, it is not necessary to move the barrels. So that is why they are densely packed.”

With these wooden barrels, it will take time for the soy sauce to mature. In modern soy sauce productions, it takes 4 to 6 months. But at Yamahisa, they produce soy sauce through natural brewing, so it is not unusual to take two years for fermentation and maturation.

In regards to natural brewing methods, craftsmen with over 50 years of experience and skill do not regret the debilitating work. One of the senior brewers offered advice to Uematsu?san on brewing soy sauce, “As time goes by, you will learn to become familiar with salt. The corners of salt [in soy sauce] will disappear. The soy sauce will not only have the right amount of saltiness, but it will be rich in umami (savory).”

The matured moromi?main fermenting mash?is wrapped inside a fine mesh cloth, and is pressed for refinement.

Add koji to steamed soybeans and roasted wheat, and wait until it reaches to a certain consistency. When you add salt and water to the koji, it will become moromi.

Pioneer of making soy sauce with organic raw materials

Yamahisa is the first brewery in Japan to make soy sauce using organic raw materials. The soybeans that were being steamed came from Kanazawa, Ishikawa Prefecture. Production volume of domestically?produced organic soybeans and wheat is very limited. It’s so small, that the number of producers can be counted with fingers.

Yamahisa is the first brewery in Japan to make soy sauce using organic raw materials. The soybeans that were being steamed came from Kanazawa, Ishikawa Prefecture. Production volume of domestically?produced organic soybeans and wheat is very limited. It’s so small, that the number of producers can be counted with fingers.

Soybeans are steamed in these machines.

The limited access to soybeans and wheat is the same for salt. Yamahisa Brewery only uses sun?dried salt. Unprocessed soybeans contain oils that give the soy sauce a strong red color. The sun?dried salt offers a subtle sweetness that creates a flavor unique to Yamahisa.

Employees work tenaciously at the brewery.

Organic JAS?certified, domestic, unprocessed soybean soy sauce

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Organic soy sauce

Organic JAS?certified, domestically?produced soybean, wheat and salt (sun?dried), aged for over 2 summers. Using the 400 year?old brewing method, soy sauce is fermented in the traditional cedar barrel,

Price: \476 + tax / Ingredients: organic soybeans (domestically?produced), organic wheat (domestically?produced), salt

商品の購入

Shodoshima’s long?established brewery with 150 barrels

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Beans

Domestically?produced soybean, wheat and salt in re?fermented soy sauce, aged in a cedar barrel. Because soy sauce has been re?fermented, the rich taste is heavily emphasized. It’s a fantastic soy sauce to use in your next meal!

Price: \476 + tax / Ingredients: soybeans (domestically?produced), wheat (domestically?produced), salt

商品の購入

この蔵元への直接のお問い合わせ

Yamahisa Brewery

243 Yasudako, Shodoshima-cho, Shodoshima-gun, Kagawa Prefecture 〒761-4411
TEL:0879-82-0442  FAX:0879-82-5177
http://yama-hisa.co.jp/

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