Transparent, bread ... Covered common sense soy sauce one after another, a variety of Kyushu brewery

　In Kyushu, there are many breweries in Kyushu that protect traditional manufacturing methods and deliver soy sauce to homes in traditional community -based sales.They are also challenging new flavors that overturn common sense, as the consumption of soy sauce gradually decreases due to changes in dietary habits.Introducing the charm of a variety of Kyushu soy sauce, not just "sweet".

Yoshinaga brewing shops in Kagoshima City Even now, listening to the sale

　10 minutes on foot from JR Kagoshima Chuo Station (Kagoshima City).When I entered the Yoshinaga brewery, there were five large brown racks.The third -generation Hiroki Yoshinaga (43) takes the lid, scoops it up, and pours it into the container brought by the customer.It is a scene that has not changed since its founding in 1928.

　The number of people who buy soy sauce is decreasing, but some familiar customers still visit with a bottle of empty and plastic bottles.Even if you receive a 5 -go order, you will pour it as a custom -made custom of 7 goals.

　The reason for being particular about face -to -face sales is that we want to cherish the proximity with customers.Inside the store, conversations are constant, from soy sauce consultation to the chat that goes well with cooking.A housewife (50), who has been 25 years, laughs, "Her husband is soy sauce here since she was little. I only accept the taste here."

　There are about 3,000 customers who regularly visit home.Remote islands such as Yakushima are also available.We also respond to requests from restaurants that want them to be adjusted to the "taste of the store"."Certainly, it takes time, but still, because it's an era where everything can be easily obtained, I want to cherish the bonds with customers."The soy sauce that has been aged in a hassle is delivered directly without spare time.

Natural brewing in Itoshima in Kita Ii soy sauce, local production for local consumption

　Sprinkle the crushed wheat with the seeding and mix with the steamed soy soybeans.When I visited Kita I soy sauce (soy sauce), founded in 1897 (Meiji 30) in Itoshima City, Fukuoka Prefecture, an employee wearing a tabi and a bottle coat was in the middle of making Koji.Sweat shines in the 6th generation, Koji Yamagami (38).

　Kita -I soy sauce is a technique to shorten the brewing period, and it has become more and more distorted in about six months, and it takes a long time to make a signboard product with old -fashioned natural brewing that takes time fermentation and aging.Put the koji that is breeded by adding a seed lottery to soybeans and wheat in a cedar, which is about 2 meters depth with salt water.Fermented and aged over two and a half to four years to leave the four seasons.

　"Sugi Oke, which has been handed down for generations, has yeast that has been around for decades, and its function creates the depth, fragrance, and umami of different flavors from early brewing."

　Itoshima is rich in ingredients.Mr. Yamagami is particular about local raw materials, and has been participating in agricultural work such as sowing and harvesting soybeans and harvesting soybeans for a year ago.I have cherished the connection with Furusato."I've seen farmers working late while delivering soy sauce, and knowing them.

　Click here for the soy sauce made of Kita Ii soy sauce