Types of Soy Sauce
List of Certificates
High-quality raw materials
This product is made from high-quality, non-genetically modified soybeans and wheat from Hokkaido.
Abundant sources of naturally occurring water
We use natural water from the Southern Alps, well-known mineral water in Japan.
Produced in a JAS-certified factory
Our products are produced in JAS-certified factories that meet the Ministry of Agriculture, Forestry, and Fisheries' standards, guaranteeing our customers' safety and security.
Long-time brewing with special care
By JAS standards, it is processed after more than 180 days of brewing and delivered to you.
The manufacturing process of Fujikatsu Soy Sauce
We will show you how Fujikatsu soy sauce is made, slowly and carefully.
Raw material processing
The washed soybeans are moistened and steamed under high pressure and short time processing steam. After the wheat is roasted, it is removed from the heat and placed in a silo.
The matured mash is wrapped in a cloth and squeezed under its weight. This is where the "raw soy sauce" is completed.
The mixture is mixed while spraying koji mold, and temperature and humidity are controlled. Once the koji mold has multiplied, the mixture is stirred to loosen it.
Fermentation of yeast, lactic acid bacteria, and malt stops as soon as it is heated to adjust the aroma and color.
When the koji is mixed with the brewing brine, a paste-like mash is produced. It is then left for about six months.
Productization and inspection
Once the soy sauce has passed the test, it is filled into containers. It then goes through an ingredient analysis test before reaching your hands.
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