湯浅醤油の歴史と想い。

Our History and Philosophy

Yuasa Town is the origin of Japanese soy sauce

Kishu, Yuasa is the birthplace of soy sauce in Japan. Its origins date back to the Kamakura period (around 1254), when the founder of the Zen temple Kokoku-ji in Yura, Kishu, named Hoto Enmyo Kokushi, brought back the manufacturing method of Kinzanji miso (Kokei-sanji miso) from Keizan-ji in China (Southern Song). At that time, Yuasa, which was flourishing, became active in brewing, partly due to its excellent water quality. During the brewing process, moisture from the vegetables collected on the surface of the solution are considered "tamari". It is said that this was refined into a seasoning, becoming the origin of the current soy sauce (Yuasa soy sauce), which spread throughout the country from here.

Philosophy

理念・代表メッセージ

Creating

Our belief passed down through generations is to "use quality ingredients and make them earnestly."

Preserving

We aim to pass on the traditions and techniques of Yuasa Town, the birthplace of soy sauce in Japan, as well as the sentiments of our predecessors.

Contributing

Through soy sauce production, we contribute to the development of the local community and provide awareness to the next generation, allowing them to take pride in their local area.

President’s Message

Our goal is to create the world's best soy sauce. Production of soy sauce was temporarily suspended around 1965, however in 2002, production was restarted and we established Yuasa Shoyu Co., Ltd. While based on the tradition of Yuasa, known as the birthplace of soy sauce, we have boldly innovated in ingredient selection and manufacturing processes, consistently producing original products with a concept that seemed impossible until now. Thanks to this, our soy sauce is not only loved by people in Japan but also by Michelin-starred chefs in Europe. In France, there are even local productions of soy sauce using used wine barrels from first-class chateaux. There are various culinary cultures converging in Japan. With an upsurge in Japanese cuisine around the world, particularly after "washoku" (traditional Japanese cuisine) was registered as a UNESCO Intangible Cultural Heritage in 2013, soy sauce, a key element of its flavor, is no longer just a local seasoning. In this era where tastes and cuisines diversify regardless of nationality, sticking only to "traditional flavors" won't impress nor inspire people living in this era. My mission is to continue creating soy sauce that makes people say, "This is undoubtedly the best!" while sharing the needs of this era with everyone and continuing to create soy sauce full of surprises and excitement that may seem impossible.
Yuasa Shoyu Co., Ltd.　President Toshio Shinko

Selected Ingredients

原料のこだわり

Mineral Salt

The salt from Goto Islands in Nagasaki has fine grains, a fluffy texture, and a hint of sweetness, making it exceptional. Salt is crucial in soy sauce production.

Domestic Maru Soybeans

We use delicious maru soybeans from Hokkaido, Kyushu, Aichi, Mie, and other regions. We do not use defatted soybeans or genetically modified soybeans.

Domestic Tanba Shu Black Soybeans

Although it’s several times more expensive than domestic soybeans, using black soybeans produces soy sauce with a rich sweetness and aroma.

Domestic Wheat

Domestic wheat is becoming increasingly rare. We use roasted and crushed wheat, inoculated with fungi, in our production process.

Pesticide-Free Yuzu

Wakayama Prefecture is known as the land of the best mandarins in Japan. We started commercializing products with precious yuzu juice.

Koji Mold

The fermentation starter is the koji mold. We cultivate koji mold on grains for three days to produce raw koji, which contains enzymes that break down grains into umami and sweetness. This leads to the completion of soy sauce. We use several types of koji mold at Yuasa Soy Sauce.

Brewed soy sauce

丁寧に時間をかけた醸造

Crafted with Care and Tradition

Soy sauce production begins in winter, and for a rich soy sauce, it undergoes natural brewing for 500-700 days in the warm climate of Wakayama. It is matured for a long time in a cedar barrel with a diameter of 2.3m, and it has been used for over 100 years (traditional brewing). By occasionally stirring the mixture, fresh air is introduced into the barrel, promoting fermentation. Long-term maturation in a wooden barrel produces a soy sauce with a soft and mellow mouthfeel and minimal saltiness. By incorporating craftsmanship and affection, it creates a soy sauce with excellent aroma, richness, and depth. Analyzing it confirms its high umami content, free from amino acids or flavoring agents. We aim to create the best-tasting product using good ingredients and simple methods.

How to make

古式製法での醤油の作り方

Traditional Method

In soy sauce production, soybeans are typically "steamed," but at our company, we "boil" them. Domestic soybeans are boiled slowly in a large pot for about four hours. The white foam (protein from soybeans) that appears during boiling is removed, and the soy sauce brewing water is made by mixing salt from Goto Islands into the boiling liquid, a method known as the "traditional method." This method is based on the process of making soy sauce described in the world's oldest cookbook, "Essential Techniques for Commoners" (AD 580).

The boiled soybeans are mixed with roasted and crushed wheat, inoculated with koji mold, and are left to rest in a room for three days.
The soybeans boiled in the broth are mixed with salt from Goto Islands, combined with koji, and placed in cedar barrels for brewing. This state is called "moromi."
The moromi is stirred to introduce oxygen into the barrel and promote fermentation. Stirring is carried out for about 700 days to ensure thorough fermentation.

The moromi, matured entirely by hand, is then pressed. We let the soy sauce to naturally drain under its own weight, and then put thick boards on top of it. We then let it sit half a day to a full day without applying pressure.
Pressure is gradually applied over 3-4 days, allowing the soy sauce to be slowly and carefully extracted.
The raw soy sauce, without sediment, is put into barrels and left for about a month to allow the sediment to settle naturally.
The soy sauce is heated, and then cooled in a settling tank for about two weeks before being bottled and completed.

Company history

会社沿革

1881	Sumi Shinko establishes a shop specializing in Kinzanji miso. Later、 soy sauce production began and she named the shop "Shinko Shoten."
1965	Suspension of soy sauce production to focus on Kinzanji miso.
1982	Factory relocation to current location.
1985	Change of store name from "Shinko Shoten" to "Marushin Honke." Success in creating a light salt version of Kinzanji miso (4.8% salt content). Success in vacuum-packing Kinzanji miso with live Koji mold.
1990	Resumption of soy sauce production. Introduction of "Kuyou Murasaki" soy sauce.
1995	Establishment of Marushin Honke Co.、 Ltd. Opening of Shirahama Road Tanabe Store. Opening of Kuroshio Meiten-gai Store in Toretre Market
2002	Establishment of Yuasa Shoyu Co., Ltd.
2003	Release of black soybean soy sauce "Kiippon Kuro Mame." Release of "Curry Soy Sauce" for curry.
2004	Start of factory tours.
2005	"Kiippon Kuro Mame" becomes a selected ingredient on the TV program, “Dotchi no Ryori Show". Two soy sauces featured at the Monde Selection receive the Gold Award. Start of food education teaching soy sauce making to elementary school students.
2006	Two soy sauces win the Grand Gold Award at the Monde Selection.
2008	Recognition as a centennial company.
2009	Revival of the traditional vegetable, Yuasa eggplant, used in all Kinzanji miso.
2010	Release of "Gudagudasan Kinzanji Miso." The visit of three-starred chefs from Belgium to showcase their skills.
2012	Limited release of "Roshanin Soy Sauce."
2013	Renovation of the Soy Sauce Hall,Shoukan
2014	Opening of the Kura Cafe, which is a renovated warehouse. Opening of the Stirring Experience Corner. Launch of the Culture Class "Marushin Fermentation Club." Introduction of soy sauce craftsmanship on TBS Neptune's TV program, "Job Tune."
2015	Collaboration with the smoked food master、 Akasaka "Kun," to release "Smoked Soy Sauce." Introduction of Yuasa eggplant Kinzanji miso on NHK's TV program "Umai."
2016	Construction of the New Kuyou Warehouse. Installation of the largest wooden barrel in the Kinki region as part of the project to preserve for the next 100 years.
2017	Release of Halal soy sauce.
2018	Yuasa Shoyu Co., Ltd. is recognized as a Regional Future Leading Company. Start of soy sauce test production in Bordeaux, France.
2019	Introduction of "Yuzu Ume Tsuyu" on TBS's TV program "Sakagami・Sashihara no Tsuburenai Mise."
2020	Introduction of "Yuzu Ume Tsuyu" on TBS's TV program "Sakagami・Sashihara no Tsuburenai Mise." Launch of YouTube channel.
2021	Release of the world's first Cocoa Soy Sauce. Appearance on Fuji TV's TV program "Ishibashi、 Maki wo Kuberu."
2023	Awarded the Minister of Economy, Trade and Industry Prize at the 9th Monozukuri Japan Awards (Cocoa Soy Sauce). Full-scale soy sauce production begins in Bordeaux, France, and the restaurant "PAVILLION YUASA" opens.