MARUKIN Naturally Brewed Koikuchi Raw Soy Sauce “Kura’s Umami”

Marukin Brewery has the largest number of wooden barrels in Japan.
Our 306 cedar barrels, registered as National Tangible Cultural Properties, have been used to ferment soy sauce at natural temperatures.

Seasonal changes in temperature and microorganisms in the wood gently ferment the soy sauce for about one year.

The umami and aroma, carefully nurtured over time, should not be lost through pasteurization.
We freshly press the soy sauce and bottle it unheated.