Brewed for 3 and a half years, limited to only 200 bottles
A book that changes the "view of soy sauce"
Kadocho Soy Sauce "Pari"
Regular selling price
- Soy sauce that can only be purchased online by By Emotion
- Limited to 200 bottles, one with a deep taste that has been brewed for three and a half years
- Sashimi, etc. Also active as a secret ingredient
Did you know that Wakayama is the birthplace of soy sauce, which is indispensable to the table, in Japan? "Kadocho", which was founded here in the Edo period and exhibited at the 19th century Paris Exposition, produced soy sauce limited to 200 bottles.
Lick "Kadocho Soy Sauce Pari". Unlike the usual soy sauce, it doesn't feel strange and salty. The raw materials used are soybeans, wheat, salt, and water, and no chemical seasonings, coloring agents, preservatives, or alcohol are added. So it has a deep taste.
It brings out the characteristics of the ingredients and goes well with simple meals such as sashimi and omelet rice. This is a book that changes the "view of soy sauce" that I have held so far.
It was during the Kamakura period that soy sauce, which is indispensable for eating habits, began to be made in Japan. The Zen priest who went to Song brought back to Japan the manufacturing method of Kinzanji miso (Kinzanji miso).
It is said that the first drop in Japan was born in Yuasa-cho, Arida-gun, Wakayama Prefecture, because water of good quality was obtained from this miso through trial and error. (By the way, it is said that the manufacturing method of Choshi and Shodoshima, which are famous for producing soy sauce, was also introduced from here in Yuasa.)
In Yuasa, the birthplace of soy sauce in Japan, "Kadocho" continues to make soy sauce by hand, which has not changed since the Edo period. The angle length is 1841 (Tenpo 12 ) Founded in the year. After World War II, the number of soy sauce breweries that remained in more than 20 houses gradually decreased due to the wave of mass production and efficiency improvement, and now it is the brewery that has been handmade since the Edo period. Only the length.
Kakucho that has continued since the Edo period
Made by the brewery of the birthplace of soy sauce, 200 Book-limited soy sauce
That Kakucho created this time with a 720ml bottle. 200 The ultimate soy sauce limited to this book, the name is "Kadocho Soy Sauce Pari". Kadocho soy sauce It was exhibited at the 5th Paris Expo in 1900, but "Pari" reproduces the bottle design at that time. .. The contents are selected from the finest line of soy sauce with a long square.
The raw materials for Kadocho soy sauce are soybeans from Okayama, wheat from Gifu, sun-dried salt from Australia, and water from the Yamada River that flows near the town of Yuasa. The process of making soy sauce has not changed since the company was founded.
The process is roughly divided into six. First is the processing of raw materials. After washing the soybeans, let them absorb water and steam them in a short time. Wheat is roasted and cracked. Kadocho soy sauce is so-called "dark soy sauce", but general dark soy sauce is made from soybean 5: wheat 5, while Kadocho is made from soybean 6: wheat 4.
Next is "include". Steamed soybeans and roasted and crushed wheat are mixed with seed aspergillus, placed in a koji room, and the aspergillus is propagated over 4 days. During the breeding period, temperature and humidity are controlled, and stirring work is performed several times.
"Incorporation" to propagate Jiuqu
The third process is "preparation". When the aspergillus grows over 4 days, it is mixed with salt and water and stored in a tub (fermentation container) of Yoshino cedar. Kadocho soy sauce is brewed only in winter, which is called cold brewing. This is because when the temperature is low, there are few germs in the water, and it is easy to control the temperature in order to propagate the aspergillus.
"Putting" at the time of preparation
Next is fermentation. From here, there is a big difference between "Paris" and regular products. Jiuqu = moromi mash prepared by mixing with salt water is a regular product. 1 Year~ 1 After fermenting for a year and a half, "Pari" was carefully selected. Carefully aged in Yoshino cedar Otaru for over three and a half years Let me. The taste, aroma, and color of soy sauce are created by the decomposition action of the jiuqu.
After fermentation, the regular product is taken out of the tub, squeezed, and then heat sterilized by "burning". On the other hand, "Pari" is neither squeezed nor heat sterilized. Jiuqu decomposes raw materials during fermentation It takes more than twice as long as the regular product, and only the supernatant is scooped up and bottled in this brewed dark soy sauce. Is "Pari".
Pumping up raw soy sauce
By the way, "Kuratsuki Yeast" is indispensable for the fermentation process. Kuratsuki yeast is the yeast peculiar to Kadochō's brewery that lives on the ceiling, beams, and floor. Previously, when a part of the roof of the warehouse was damaged, I repaired everything from the beam of that part, but it seems that the tub under it did not ferment well. I have to.
The design of "Kadocho Soy Sauce Pari" made in this way is 1884 The oldest soy sauce bottle and label made in the year (before the Paris Expo) are reproduced as much as possible. The manufacturing method and the design are also the same. The history of Kadochō is fully reflected in this soy sauce.
Bottles from 1884 stored in Kakucho
This "Kadocho Soy Sauce Pari", Kadochō Not sold at stores or sites. Of course, you can't buy it at retail stores .. Every time an order is placed, the owner manually bottles it. .. Please try "Kadocho Soy Sauce Pari", the ultimate dish made by Kadocho, which is used by well-known restaurants.
* We also have a "Muddy Soy Takumi" (300ml x 2 bottles, 4,200 yen including tax) that has been aged in a wooden tub for 3 years. Please enjoy it together.
Makoto Kano, the 6th generation owner of Kakucho
|Product name||Kakucho Soy Sauce Pari|
|Manufacturer|| Kakucho |
|Raw material name||Whole soybean (Okayama prefecture), Wheat (Gifu prefecture) (Produced), salt (Australian sun-dried salt) * No chemical seasoning, coloring agent, preservative, alcohol added|
|Preservation method||Store in a refrigerator after opening If you can, you can enjoy it within the expiration date|
|Expiration date|| One year from the date of manufacture |
It will be about one year
|Shipping schedule||We will ship within 10 days after ordering.|
|Shipping fee (tax included)|| Nationwide (excluding Hokkaido / Okinawa): 1,000 yen |
Hokkaido / Okinawa: 1,500 yen
- This product is sold by SoGoo Co., Ltd. and shipped by Kadochō Co., Ltd.
- We cannot accept any cancellations or changes (additions / changes) after ordering. Please be sure to check the contents of your order before completing your order.
- We make every effort to ensure the quality of the product, but if the product is damaged due to an accident during delivery or if it is different from the product you applied for, we apologize for the inconvenience. However, please contact us within 5 days after the item arrives. In this case, we will bear the return shipping fee.
- We try to send items that are as close as possible to the color and texture of the product photo, but we cancel after ordering, such as returns, exchanges, changes, etc. because these are different from the image. We cannot accept it. Please note that.
- This product is subject to the reduced tax rate.