Koikuchi Marudaizu soy sauce was traditionally made with whole soybeans,
in keeping with the soy sauce typical of Kanazawa,
which recipe goes back to the 15th century.
Halfway between Kikuchi and Usukuchi, Kanazawa soy sauce is
naturally slightly sweet and has a robust umami flavour.
It is known as the “makuuchi,”
the delicious soy sauce. Naogen Shoyu only uses four local ingredients: whole soybeans, wheat, sea salt, and pure water from Mount Haku to produce this exceptional soy sauce, which is then fermented for one year in cedar barrels. 
 
[Naogen Shoyu]
In the small town of Oono, Kanazawa has been well known as one of Japan's premiere centres of Shoyu production since 1615. Oono Town meets the Sea, an inlet that of Japan. Its perfect climate and high-quality water create an excellent flavour for shoyu.
 
Naogen was established in 1825 in Kanazawa. The company closely follows the footsteps of Ibei Naoeya, its precursor and inventor of the historical soy sauce “Oono Shoyu, invented in the town of the same name, Oono. This soy sauce was the first produced in the area thanks to fabrication methods imported from Kishu, Wakayama, during the 15th century. Slightly adjusted and modernised over time, these traditional methods remain the basis of soy sauce and soy sauce-based products produced by Naogen.
Junichiro Naoe, CEO, is the eighth generation of his family-run business. He continues his family’s golden legacy with unerring pride by continuing to innovate products of undiminished quality using the finest Japanese-sourced ingredients.
[Ingredients]
SOYBEAN, Wheat, Salt
 
[Quantity]
120ml
 
Product of Japan
 
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