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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。


free shipping fee on order

HK$88.00
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