Soy Sauce - Hatsusibori, Fueki

Kioke Hatushibori (Wooden Barrel- First Pressing) Soy sauce barrels have been used for well over 100 years. And only once! you can make a first pressing in the freshly made wooden barrel. The sauce is a little lighter and thinner and has a green, youthful, bouquet and taste that comes from the fresh wood. It clings to the ingredients and emphasizes their flavor without the typical soy sauce flavor being noticeable. A natural glutamate! And if you can speak of terroir with a soy sauce, then this is a prime example. Brewed with a local green soybean variety that contains around 25% sugar and therefore has a natural sweetness. Kinbue has been brewing this soy sauce as a regional top product since 2017! The manufactory was founded in 1789 and has been brewing natural soy sauce in wooden barrels ever since. For several years, the manufactory has been active in the `100 years project`, which helps to keep the tradition of handcrafted, traditional wooden barrels alive.