Soy Sauce - Hatsusibori, Fueki

Kioke Hatushibori (Wooden Barrel - First Pressing) soy sauce barrels are used for well over 100 years. And only once! can a first pressing be done in a freshly made wooden barrel. The sauce is slightly lighter and thinner, with a green, youthful quality, a bouquet and flavor derived from the fresh wood. It clings to the ingredients and enhances their flavor without imparting the typical soy sauce taste. A natural glutamate! And if one can speak of terroir in a soy sauce, then this is a prime example. Brewed with a local green soybean variety that contains approximately 25% sugar and therefore has a natural sweetness. Kinbue has been brewing this soy sauce as a top regional product since 2017! The company was founded in 1789 and has been brewing natural soy sauce in wooden barrels ever since. For several years, the manufactory has been actively involved in the `100 Years Project`, which helps to keep the tradition of handcrafted, traditional wooden barrels alive.