Highlight: Hamadaya, 200-year old Japanese Shoyu Maker
Soy sauce is essential in every day cooking, especially Japanese cooking. We firmly believe that a good Shoyu can elevate and complement the natural flavours of ingredients.
That's why we were thrilled to be the first in Singapore* to carry Shoyu made by Hamadaya, a premium soy sauce maker based in Kumamoto, Kyushu.
With the same strict brewing standards and time-tested techniques passed through 7 generations over 200 years, Hamadaya dedicates itself to only one product and does it best.
Water from Kumamoto
Other than quality soy beans and Koji, an important part of Shoyu-making lies in the water they use.
With over 1000 natural springs, Kumamoto is one of Japan's few "water cities".
© Hamada Shoyu Co Ltd
Hamadaya gets their water from around Mount Aso, which is an excellent source of natural, mineral-rich groundwater as it is influenced by the natural environment of Aso. Considered nature's gift to Kyushu, the natural groundwater has been greatly nourished by the hands of time.
Without Mount Aso, Kumamoto's soy sauce manufacturing would not have achieved its flourishing reputation today.
Cultural Properties of Japan
© SMG Business Services Sdn Bhd
Hamadaya's soy sauce warehouses (9 of them!) are declared cultural properties of Japan and are recognized as a cultural landscape of Kumamoto.
The Process
Quality Shoyu is a masterful work of art made with superb quality Koji, combined with the expertise of experienced brewmasters.
Soybeans are first steamed in stone chambers, then mixed with aromatically roasted wheat before being sprinkled with soy sauce Koji mold for propagation.
© Hamada Shoyu Co Ltd
The traditional process takes about 3 days and is fully accomplished by hand under the expertise of brewmasters.
The rice malt is then mixed with saltwater to produce an unrefined soy sauce mash. This soy sauce mash is then aged for at least 180 days.
© Hamada Shoyu Co Ltd
The Moromi (the fermented and matured soy sauce mash) is then wrapped in cloth that's easy for squeezing and pressing. This prolonged squeezing and pressing yields a beautiful, clear soy sauce.
The filtered soy sauce is made to sit for another 4 days, before more heating and filtering to stop enzymatic activity.
The stability of the end product is tested to ensure optimal colour, aroma and taste!
*At the time of posting.
