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Japanese Soy Sauce

Japanese Soy Sauce

和歌山湯淺町譽為日本醬油的發源地，從江戶時代後期開始發展，2006年被認定為重要傳統的建造物群保存地區。
湯淺手造醬油之所以有名，最重要的是完全使用傳統發酵，大豆先經過蒸熟，小麥則是先煎炒再研磨，將兩者混合後放在麴室內發酵4天，接著才加鹽、鹽水，讓所有味道混合，等到麴菌發展到適當時機時，才放入1層高的木桶醬槽中，發酵1年半，經過1年半釀造，以布包裹濾汁，再以鍋子加熱殺菌、裝瓶。
沒有添加物的湯淺手造醬油，開瓶時洋溢著鹹香的豆味醬香，色濃。用手指沾一點點品嘗，不刺口，鹹香回甘，感覺只要在餐桌或廚房裡備上一瓶，點點滴滴都充滿了人生韻味。 
用來搭配豆腐、魚生，沾食均合適。

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HK$88.00
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