Soy sauce Hatsusibori Shoyu, Fueki

Kioke Hatushibori (wooden barrel - first pressing) - soy sauce barrels have been used for well over 100 years. And only once! can you do a first pressing in a freshly made wooden barrel. The sauce is a little lighter and thinner and has something green, young, a bouquet and taste that comes from the fresh wood. It clings to the ingredients and emphasizes their taste without you noticing the typical soy sauce taste. A natural glutamate! And if you can talk about terroir in 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 factory was founded in 1789 and has been brewing natural soy sauce in wooden barrels ever since. For several years now, the manufactory has been actively involved in the `100 Years Project`, which helps keep the tradition of handcrafted, traditional wooden barrels alive.