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Koikuchi Marudaizu Naogen Soy Sauce was traditionally made with whole soy beans, in keeping with the soy sauce typical of Kanazawa, which recipe goes back to the 15th century. Halfway between koikuchi and usukuchi, Kanazawa soy sauce is naturally slightly sweet and has a powerful umami flavour, which is why it is known as the “umakuchi”, the delicious soy sauce. To produce this exceptional Koikuchi Marudaizu Naogen Soy Sauce, Naogen Shoyu only uses four local ingredients : whole soybeans, wheat, sea salt and pure water from Mount Haku. Soy sauce is then fermented 1 year in cedar barrels.
Flavour : An authentic taste, rich in umami that is long and round in the mouth. Compared to sake or wine, this soy sauce is close to genchu, a strong sake or a full-bodied wine.
Use : This powerful umami soy sauce goes perfectly well with sashimi and sushi, as well as with tofu or red meat such as grilled steak with a bit of wasabi.
Allergens: gluten, soya