日本 岸保 纯手工 完全天然 初榨 顶级 酱油 无防腐剂无酒精 Kishibori Shoyu Premium Pure Artisan Soy Sauce (Unadulterated, No Preservatives) 24.3 fl oz / 720ml Pure artisan Japanese soy sauce. All natural barrel aged 1 year unadulterated and without preservatives

岸宝酱油是竹山公司生产的一种手工酱油，竹山公司位于濑户内海的竹岛小岛上，位于日本本州岛和四国之间。这种酱油是由优质的全大豆，小麦和晒干海盐制成的。它是最好的生吃酱油，当然也可以用于烹饪应用。

蒸大豆、烤小麦、盐、矿泉水和曲子在陈年的苹果酒桶里发酵一年。这些桶本身的味道很好，已经被使用了100多年。该地区温和的冬季(温度不低于50华氏度)促进了全年的活跃发酵。这种缓慢的发酵过程会产生大量的复杂有机酸。这些成分有助于鲜味和深度的味道。

与大量生产的主流酱油不同，这种酱油没有添加酒精或防腐剂，也没有掺入任何添加剂。过滤后的产品只经过巴氏消毒，然后装瓶。

武山公司是由武部义司于20世纪初创立的。该公司所在的Shodoshima面积为60平方英里。它是日本濑户内海700多个岛屿中的第二大岛屿。自14世纪以来，濑户内陆地区作为一个盐产区而繁荣起来，许多酱油酿造商在17世纪开始使用岛上的高品质海盐生产酱油。Shodoshima是日本第四大酱油产地，岛上有30多家啤酒厂。

Serving Suggestions: Sushi, sashimi or use anywhere you want to upgrade your soy sauce experience.

Kishibori Shoyu is an artisanal soy sauce manufactured by Takesan Company, located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. This soy sauce is made from high quality whole soybeans, wheat and sun dried sea salt. It is best enjoyed raw, but can also be used in cooking applications.

Steamed soybeans, toasted wheat, salt, mineral water and koji are left to ferment in old cider barrels for one year. The barrels themselves are very well seasoned and have been in use for over 100 years. The mild winters in the region (the temperature does not go below 50°F) encourage active fermentation throughout the year. This slow fermentation process results in the production of a very large number of complex organic acids. These components contribute to the umami and depth of flavors.

Unlike mass-produced, main-stream soy sauce, this shoyu is not treated with additional alcohol or preservatives, and is not adulterated by any additives. The filtered product is only pasteurized and then bottled.

Takesan Company was established in early 20th century by Yoshiji Takebe. Shodoshima, where the company is located, is a 60 square mile island. It is the second largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century the Seto Inland area has prospered as a salt producing region and many soy sauce brewers began production there in the 17th century using the island's high quality sea salt. Shodoshima today is the fourth largest soy sauce production region in Japan, with over 30 breweries on the island.