This special soy sauce is made from five carefully selected ingredients: Kyushu-grown soybeans and wheat, sun-dried salt, local well water and cedar barrels for fermentation. This traditional and natural fermentation process takes over a year and requires constant attention to preserve the consistency of the taste.
The result is a smooth, thick soy sauce that is ideal for sashimi and marinated foods, but can also be used as a secret ingredient in simmered dishes, or simply poured over cooked rice to further enhance its characteristics.
About Aso Soy Sauce Brewery
Founded in 1864 at the foot of the Kuju mountain range, home to Kyushu’s highest peak, Mount Nakadake, Aso Soy Sauce Brewery makes its soy sauce and miso from naturally filtered, mineral-rich groundwater from past volcanic activity. The ingredients are selected from all over the island and the brewing is still done by hand: no metal or plastic utensils here! The miso is brewed by hand and the original taste is maintained through expertise. Aware of changing tastes and culinary trends, the company intends to protect the miso and soy sauce tradition for which Kyushu is famous while launching new products from time to time.
