Квадратная бутылка для суши премиум-класса темный соевый соус в японском
- Категория: Soy Sauce >>>
- Поставщик: Kinryo,Co.,LTD.
Поделиться:
Описание и отзывы
Трекер стоимости
| Месяц | Минимальная цена | Макс. стоимость |
|---|---|---|
| Sep-16-2025 | 0.48 $* | 0.83 $* |
| Aug-16-2025 | 0.19 $* | 0.58 $* |
| Jul-16-2025 | 0.96 $* | 0.70 $* |
| Jun-16-2025 | 0.28 $* | 0.2 $* |
| May-16-2025 | 0.16 $* | 0.18 $* |
| Apr-16-2025 | 0.14 $* | 0.26 $* |
| Mar-16-2025 | 0.28 $* | 0.32 $* |
| Feb-16-2025 | 0.80 $* | 0.36 $* |
| Jan-16-2025 | 0.91 $* | 0.11 $* |
Характеристики
Products Description
It is a premium quality dark soy sauce made by aging and fermenting for 2 to 3 years in cedar vats that have been used since the 19th century, placed in the brewery where yeast has inhabited.
Product name | Premium Quality Shodoshima Soy Sauce 250ml |
Brand Name | Kinryo |
Internal Capacity | 250ml |
Container | Bottle |
Classification | Dark mouth |
Sell by | 2 years from the date of manufacture |
Specific Allergy Display | Including soybeans and wheat |
Place of origin | Japan |
The 99% of soy sauce that is being made now is mass-produced, and only about 1% of that is made over a long period of time like Kinryo.
Using whole soybeans from Kyushu named Fukuyutaka, and wheat from Kagawa Pref. called Sanuki no yume, the soy sauce carefully made over time is very mellow and delicious.
It is a very popular product which has tastefulness in light flavor that spreads in the mouth as a result of long-term fermentation.
Please try it directly on tofu, sushi, sashimi or mix it with wasabi and mustard for grilled beef.
Please taste the difference of ours with mass produced ones.
Please taste the difference of ours with mass produced ones.
Product Category
Company Profile
Kinryo Shoyu started operations in 1880 on Shodoshima Island, which is located in the Seto Inland Sea National Park.
The founder is Yoshizo, the 11th head of the Fuji family. The first was a medica doctor who immigrated to Shodoshima in the 16th century.Shodoshima. which is close to the production areas of salt, soybeans, and wheat and is blessed with shipping services, has been widely known as one of Japan's leading soy sauce production areas.
Kinryo has continued to make the high-quality soy sauce prepared in vats made of superb Yoshino cedar using domestic materials while observing the manufacturing method since the establishment.
Sumiko Fujii, the current president, has a qualification as a dietitian and is always aware of the importance of food. In addition to producing soy sauce, she started to grow olives which is another local speciality in 2000 together with the former president who is her father and the present chairman of the company named Yasuhis Fujii.
As a result, Kinryo's extra virgin olive oil won a number of awards at home and abroad.Shodoshima is the only place in Japan that has succeeded in growing olives for the first time.
Various challenges such as packaging and bottles in different sizes and shapes that meet consumer needs and collaboration products of soy sauce and olive oil are gaining popularity.
Our Advantages
Although 99% of soy sauce is mass-produced over 3 to 4 months, our company's soy sauce is brewed naturally by allowing it to mature and ferment over 2 to 3 years in a cedar vat in a storehouse that is a registered cultural property.
