Naturally fermented soy sauce bakumatsu - 125 ml - Muroji

Historically, the ancestors of these producers were vassals of the Asakura clan, a famous Busho (Japanese military commander) family during the Sengoku (Warring States) period of Japanese history. After the destruction of the Asakura clan, the ancestors started koji, liquor, miso and soy sauce production. Since then, they have been producing soy sauce in Fukui, Japan, for over 440 years.

Naturally fermented soy sauce bakumatsu is made according to the traditional method from local raw materials. Ingredients include whole soybeans, wheat, salt and rice produced in Fukui Prefecture, as well as local water.

It is fermented naturally for about a year through a special process, without the addition of artificial additives. Over 300 different types of amino acids and other components are naturally produced by the action of the koji mould during a long fermentation process of Moromi, a mixture of unrefined and bacteria-free raw materials. This traditional and wholesome soy sauce is a naturally fermented soy sauce characterised by its intense koku (savoury) flavour and mild soy aroma, which cannot be produced by artificial seasonings.

We hope you will enjoy the original taste and flavour derived from these raw materials. Naturally fermented soy sauce is not suitable for mass production because it requires a lot of effort and time.

It is said, therefore, that soy sauce such as this is hardly produced anymore and accounts for less than 1% of Japan's total annual soy sauce production.

Made in Japan.