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Delivery to a relay point free from 60€ of purchase in France, Belgium and Luxembourg. Free home delivery from 80€ of purchase in France.
Delivery to a relay point free from 60€ of purchase in France, Belgium and Luxembourg. Free home delivery from 80€ of purchase in France.
Yagisawa Shoten - Miraculous soy sauce 150ml

Yagisawa Shoten - Miraculous soy sauce 150ml

by YAGISAWA SHOTEN
€9,60
150.0ml | €64,00 / l
POIDS: 150.0ml
REF: CC750

€64,00/l

€9,60

Pickup available at Vitry

Usually ready in 2-4 days

Kiseki no Hishio

Miracle Soy Sauce is made from soy beans and wheat grown in Iwate Prefecture.
Thanks to a careful and progressive maturation process, it offers a deep and tasty taste.

The Miracle of Yagisawa Shoten

Before finding the “moromi” before the earthquake
On March 11, 2011, the town of Rikuzentakata in Iwate Prefecture, where the company was located, suffered catastrophic damage from the East Japan Earthquake. The "Yagisawa Shoten" soy sauce brewery, which had a history of more than 200 years, was also affected by this disaster. The soy sauce, brewed in cedar barrels used for 150 years, was prized for its "delicate aroma", but the tsunami swept away everything in the factory, leaving only the exterior walls. The following month, without laying anyone off and even welcoming the two planned new hires, they held an entrance ceremony into the company. This ceremony was covered by the media by chance, which helped to perpetuate the miracle of Yagisawa Shoten...

After the earthquake,
Coincidentally, the "moromi" that they took to the research laboratory of the Kamaishi Fisheries Technical Center in nearby Ishinomaki City for a study on microorganisms before the earthquake was found. laboratory was located right in front of the sea and had been affected up to the second floor by the tsunami. However, among the rubble, only one locker remained standing.
Yagisawa Shoten's "moromi" had miraculously survived.

The first drop of the “miraculous sauce” was extracted in November 2014, after 3 years and 8 months since the earthquake.

The strengths of the “miraculous sauce”

Made using the natural fermentation method, i.e. fermenting and aging the "moromi" without any automatic temperature increase, using only natural room temperature.
By going through two summers where the outside temperature increases, fermentation is stimulated, thus producing a soy sauce with a rich and mellow taste.
Although prolonged aging increases production costs, they deliberately extended the "stirring" period to extract the soy sauce in its best state, making full use of their five senses.

The "miracle sauce" is packaged in a reusable bottle, directly after extraction, without any subsequent addition, mixing, heating or filling.

Ingredients

Soy, wheat, salt.

Nutritional Values ​​per 100 g
  • ENERGY95 kcal
  • FATS0 g
  • INCLUDING SATURATED FATTY ACIDS0 g
  • CARBOHYDRATES11.1 g
  • INCLUDING SUGAR11 g
  • PROTEINS8.3 g
  • SALT15.7 g

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