Premium Ohitachi soy sauce - unpasteurized - 500 ml

Description

Premium Ohitachi Soy Sauce is a high-quality, unpasteurized Japanese soy sauce from the Shibanuma brand. This pure soy sauce is made from carefully selected soybeans, wheat, and salt, and is given ample time to ferment using traditional methods. The aging process takes place in old wooden barrels, where natural microorganisms contribute to the sauce’s characteristic aroma, flavor, and depth.

Thanks to its extended fermentation process—lasting over a year—Ohitachi develops a rich, complex flavor that clearly sets it apart from standard soy sauces. It is a refined seasoning for those who view soy sauce not merely as a salty condiment, but as a full-fledged ingredient with its own distinct character.

Flavor Profile

Ohitachi has a deep, rounded, and lingering flavor with a distinct umami. The sauce is aromatic, full-bodied, and complex, with a delicate balance between saltiness and savory depth. Thanks to traditional aging in wooden barrels, this soy sauce has a richer and more nuanced flavor than many everyday varieties.

This soy sauce is particularly well-suited for connoisseurs looking for an elegant, authentic Japanese soy sauce with great depth and a refined finish.

Application 

Although Ohitachi can be used in a variety of dishes, its quality is best appreciated when the sauce is not heated. Therefore, it is best used as a finishing touch or as a dipping sauce.

It pairs perfectly with sushi and sashimi, especially with richer varieties of fish such as red fish. It’s also delicious with gyoza, rice dishes, noodles, salad dressings, or as a refined seasoning for steamed vegetables. You can also mix the sauce with mirin, for example, to create an elegant dressing or marinade.

Because it has such a rich, savory flavor, Ohitachi can also be used as a substitute for salt in dishes where you want to add extra depth and umami.

Producer

Shibanuma Soy Sauce is a traditional Japanese manufacturer based in Tsuchiura, in Ibaraki Prefecture. The family-owned business was founded in 1688 and has been making soy sauce for over 320 years, spanning eighteen generations.

The producer is known for its traditional methods, in which old wooden barrels and natural fermentation play a key role. These barrels, some of which have been in use for centuries, contribute to the unique character of Shibanuma’s soy sauces. Through the combination of local ingredients, craftsmanship, and a long history, Shibanuma has built a strong reputation within the Japanese soy sauce tradition.

Ohitachi is one of their special soy sauces and was awarded a prize by the Japanese Ministry of Agriculture, Forestry and Fisheries in 2012.