$14.95GST-free
Size
200mlShimousa is made by Chiba Shoyu (ちば醤油) in Chiba Prefecture, and takes its name from the old province the brewery has worked in for generations. It ferments in kioke — old cedar barrels whose staves hold the resident yeasts and bacteria that give the sauce its character. Very little Japanese soy sauce is still made this way; almost all of it now ferments in stainless steel.
This is a tokusen (specially selected) grade koikuchi soy sauce, brewed slowly from Japanese whole soybeans and Japanese wheat, with no defatted soy meal and no added amino acid seasoning. It is the everyday bottle for people who have stopped buying everyday soy sauce.
Why Choose It?
How To Use It:
The One Rule:
Do not keep the bottle beside the stove. Heat and light are what turn good soy sauce dark and flat, and no bottle can protect it from that.
Key Ingredients:
Japanese whole soybeans, Japanese wheat, salt.
Storage:
Cool, dark place. Refrigerate after opening.
Allergen:
Contains soy and wheat.
The bottle that makes an ordinary weeknight dish taste considered. Order now.
「下総」由千叶县的ちば醤油酿造，名字取自这家酒造世代扎根的旧国名。酱醪在杉木老桶（木桶）中发酵，桶板里住着常驻的酵母与菌群，这瓶酱油的性格就是它们给的。今天日本仍用这种方式酿造的酱油已经极少，绝大多数都改用不锈钢罐了。
这是一瓶特選等级的浓口酱油，以日本产整粒大豆与日本产小麦慢慢酿成，不用脱脂大豆，也不添加氨基酸调味液。它是给「已经不想再买普通酱油的人」的那瓶日常酱油。
为什么选择它？
建议用法：
唯一的诀窍：
别把瓶子搁在炉子边。让好酱油变黑、变闷的就是热和光，再好的瓶子也挡不住。
主要原料：
日本产整粒大豆、日本产小麦、食盐。
保存方式：
置于阴凉避光处；开封后请冷藏。
过敏原提示：
含大豆、小麦。
让家常一碟菜，吃起来像有人用过心。立即订购。