Koikuchi marudaizu soy sauce was traditionally made with whole soybeans, 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 flavor, which is why it is known as the “umakuchi”, the delicious soy sauce. To produce this exceptional 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.
