The modest and humble brewer?that is why he is still here

Shokin Soy Sauce Brewery (Shodoshima, Kagawa Prefecture)

There are 120 kioke barrels at this brewery. Both soybeans and wheat are domestically produced, and this brewery’s production batch is published on the homepage. However, there isn’t a fine speck about this brewery that boasts, “I am unique,” despite garnering a large amount of fans. But that’s why it may be.

120 kioke barrels in soy sauce village

A small island in Kagawa Prefecture called Shodoshima is famous for the origin of soy sauce. Amongst the 21 soy sauce breweries that were built, Shokin Soy Sauce was one of them. Within Shokin, there are three smaller warehouses called Yamayoshi, Nishi, and To, all of which are encircled by trees. Distributed amongst these warehouses, there are 120 kioke.

The air changes just with one step. Ah, it smells nice.

Inside the brewery, you will be welcomed with kioke that has been used for decades. The scent drifts to the top as you climb the stairs. The whole surrounding is enveloped in a pleasant smell.

Microorganisms live inside the pillars, beams, and ceilings. We support the taste of Shokin Soy Sauce.

If it is not told, then it may not notice…

This photograph is quite amazing.

What is so amazing about this photo? It is the unusual beauty of the edge of the floor and the kioke barrel. In regular intervals, the moromi, or the main fermenting mash, must be mixed, and during this mixing, fermenting will happen. The reason for its cleanliness is because Yasuto Fujii?san always wipes down the surfaces.

Yasuto Fujii?san is the fourth generation to run this brewery.

Just because they use kioke, doesn’t necessarily mean it’s good

“A while back, my father would take me to Osaka to deliver our soy sauce. When I would remove the canopy of the truck bed, an incomparable aroma wafted all around, and that memory has left a deep impression on me,” Fujii?san said. Since that time, he is thorough when he cleans the brewery.”

When the kioke barrels become empty, Fujii?san would thoroughly wash and clean the barrel before preparing the next batch. Looking at Fujii?san’s attitude toward achieving the exceptional aroma, I realize that management is important rather than becoming the tastiest soy sauce brewery by using the kioke barrel.

When the timing of brewing is different, the color of the moromi will also be different.

What kind of soy sauce do you aim for?

I feel like soy sauce nowadays are too rich.

What do you mean by that?

During my father’s time, there was a customer from a major company who tried our soy sauce.He said, “This is the most delicious, cheapest soy sauce I’ve had.” It seems like he meant every word he said.

Ah yes, this was during the era of mass production.

In regards to the whole soy sauce industry, the quality has steadily increased. Umami [savory taste] also increased, the aroma has improved, and the taste of soy sauce is refined again.


Nowadays, the use of umami is particularly popular. But it is important to have balance between salt and umami flavors.

I see.

When the soy sauce is too thick, or the umami is too strong, people who love to cook would try to avoid using it.

Thick and rich soy sauce is delicious for sashimi, but it would be very difficult to use for cooking…

After thinking about it, I would like people to use it. It would be good to have a balance between a salty taste and an umami taste. I’m trying to pay attention to these new flavors.

While covering this story, the amount of nitrogen (indicator to measure umami) in Shokin’s soy sauce exceeds 1.5%, considerably high from the standard amount.

This report was published on Shokin Soy Sauce’s website. → 仕込情報

The domestically produced soybeans and wheat were made in the 120 kioke barrels. Since the brewery has chosen good quality ingredients in the harvest this year, raw materials from multiple varieties are being used. More information on Shokin’s soy sauce can be found on their website.

Extracting the dashi flavor

One of Shokin Soy Sauce Brewery’s most popular products is the “Happo dashi.” In order to extract the dashi (Japanese soup stock made from fish and kelp), you would first boil it. In the photo above, the konbu (kelp) and katsuobushi (small pieces of sliced dried bonito) was just boiled, and is now being sun dried.

If you say, “Wow, that’s amazing!” Fujii?san will say, “No, no, it’s normal.”

I will still have the attitude that “I’m not good enough”

Because we are writing this, we must stay true to our word. If we use the word “commitment”, then we are committed to everything. However, Fujii?san cannot afford to take the statement, “I am good”, even if it is attached to anything.

“The major company’s skill is amazing.”“So?and?so’s soy sauce was delicious.”“Compared to others, this soy sauce is still missing something…”

Although Fujii?san still thinks he isn’t good enough, Shokin Soy Sauce Brewery’s soy sauce is simple. You may notice that fans will say, “If it’s not Shokin soy sauce, then it won’t be good!”

Shodoshima’s soy sauce

Soy sauce for Japanese-style cuisines


Naturally brewed, light raw soy sauce

A light soy sauce stocked in kioke barrels is rare. Since the taste and color of this soy sauce is prepared in the dark, it would be best to use this soy sauce sparingly.

Price: \381 + tax / Ingredients: soybeans, wheat, salt


Taste the three breweries of Shodoshima

Shodoshima’s soy sauce (5 bottle set)

・ Shokin Soy Sauce Brewery: naturally brewed light soy sauce
・ Shokin Soy Sauce Brewery: naturally brewed light soy sauce
・ Yamaseto Soy Sauce: organic soy sauce (rich flavor), (re-fermented soy sauce)

Price: \2189 + tax / Ingredients: soybeans, wheat, salt



Shokin Soy sauce

Masaki Aza 230, Shodoshima?machi, Shodo-gun, Kagawa prefecture. 〒761-4426
TEL:0879-82-0625  FAX:0879-82-5388