Katakami Koikuchi Shoyu 300ml

Katakami Koikuchi Shoyu

Most shoyu produced in Japan is Koikuchi, it's the dark soy sauce that most Japanese recipes call for.

Katakami koikuchi has a delicious briny caramel character with moreish umami and refreshing acidity. Medium to full flavour intensity.

For Katakami Koikuchi, whole soybeans from Nara Prefecture are naturally brewed and aged for more than 2 years in Yoshino cedar wood barrels, that have been carefully tended to for 100 years.

A very clean pure umami rich soy with great depth of flavour that still let's your main ingredient shine through. Also makes a great Teriyaki.

About Katakami Shoyu

Katakami are an artisan shoyu producer founded in Gose, Nara prefecture in 1931 at a time when more and more soy sauce companies were changing to commercial methods of brewing in large stainless tanks using chemical processes. The Katakami family went against the grain and installed enormous hand coopered tanks to slowly ferment their shoyu the traditional way.

Whole soybeans and wheat are firstly steamed and inoculated with koji spores and left in the koji mura for a period of 3 days. The beans are then transferred into large wooden vats along with pristine mountain water and magnesium rich sea salt.

Over the months and years the shoyu develops rich and complex flavours and an almost sweet aroma. We asked Katakami san why use wooden barrels? He said that the natural yeasts and microbes that have developed in the wood over the decades give the shoyu a flavour that can’t be replicated in a factory. In fact every traditional shoyu brewery will have its own unique taste due the different natural yeasts.