JINZAEMON

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Use this soy sauce as a dipping sauce for sushi and sashimi, and its mellow flavor, developed through fermentation, will greatly enhance the deliciousness of the ingredients. As it is a highly aromatic soy sauce, you can also enjoy its rich fragrance when heated. It is also recommended for seasoning teppanyaki, steak, grilled vegetables, and other dishes.

This rich soy sauce is crafted using Tango-grown soybeans, domestic wheat, and Akō sea salt, following the traditional natural brewing method passed down since the founding master, Jinzaburō. We make koji from whole soybeans steamed without pressure and roasted wheat, then add brine before aging it slowly in wooden barrels for three years. By avoiding all additives and dedicating time and effort to fermentation, the soy sauce develops its inherently mellow flavor and aroma. (Product sizes include 200ml, 100ml, and commercial sizes.)

＜Awards＞
Winner of the Grand Prize in the “Traditional Japanese Seasonings Category” at the 2025 Seasoning Championship.

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