Dark Japanese soy sauce - Igeta Koikuchi
Dark pure soy sauce - matured 2 years
This Igeta koikuchi, 100% authentic soy sauce, has matured for a little over 2 years. Made on the basis of Japan-sourced soy beans, wheat and salt. No other additives whatsoever besides natural yeast. This dark sauce has a full aroma. A little bit salty and with plenty of taste due to the long maturation. This dark-colour koikuchi is especially good for dipping and seasoning.
Inoue Honten, Igeta Soy Sauce Brewery located in Nara City was founded in 1864, they are 6th generation Soy Sauce producers. They have been making soy sauce, miso and other koji (malt) products in their atmospheric brick building built in the Taisho era (1912 ~ 1926).
They have strong focus on the quality of their ingredients and their production process.
They mostly use domestically produced ingredients such as soy beans and wheat. They don't add any chemical seasoning, no artificial colorant, no preservatives.
Moreover, it’s 100% made in-house. They don’t rush the production process. With the help of the natural yeast living in the time-honored building, they take the time let their product ferment and mature along the Japanese four seasons. This gives deeper and fuller taste characteristics.