Product DNA
Usukuchi is a typical light soy sauce is light in color and has a salty image. Although it is a light soy sauce, it is an item that you can taste the soy sauce firmly and clearly. It is an ideal soy sauce to bring out the flavor of the ingredients such as for simmered dishes, grilled dishes, and soups.
“’Saishikomi (rebrewed)’ soy sauce is an extraordinarily luxurious soy sauce that requires more than twice as much raw materials and time as regular soy sauce. It contains a lot of natural amino acids and has an amazingly rich and deep taste, as well as a beautifully clear, long-lasting finish. For everyday use, for various food scenes, this soy sauce has the power to bring out the full taste of all dishes and cannot be replaced by any other seasoning.
Finally, Kajita Shoten’s traditional barley miso is made from barley grown here in Ehime prefecture and domestic soybeans. The sweetness is due to the high proportion of barley koji, and the natural sweetness of wheat spreads along with the gentle smell of koji. The proportion of soy beans is high in the mild miso, and you can feel the deep solid taste of the soy beans.
About Kajita Shoten
As of today, soy sauce warehouses which carry out all processes in soy sauce making from the purchase of raw materials to the production at its own company, has become less and less in Japan. Kajita Shoten is one of those very few soy sauce warehouses.
Kajita Shoten sell products that are 100% in-house brewed. They do not add any yeast or enzyme additives, they only brew with nature, naturally. Up to now, and from here on, together with the climate of Ozu, they will continue to aim for “more naturally tasting, more delicious” products, and will continue to produce body-friendly soy sauce and miso.
At Kajita Shoten, they strive to provide exquisite taste which is healthy and delicious not only to the body but also to the mind. They produce soy sauce and miso with a strong feeling that “I want to make old-fashioned, authentic soy sauce and miso”. Producing true, authentic soy sauce and miso is their mission.
Kajita Shoten conducts thorough management of its soy sauce such as listing the preparation date of each “oke (barrel)”, constantly checks the raw materials and production areas (producers). They not only add “delicious”, “relief”, and “safe” feelings but also their “energy”, and the “passion” of their raw material producers they purchase from and strive to produce products which offer “joy” and ‘happiness” to their customers.
