Igeta koikuchi shōyu made in Nara

Inoue Honke has been brewing soy sauce in Nara since 1864, now in its sixth generation. What sets them apart is a commitment to doing everything in-house: from steaming whole domestically grown soybeans and roasting wheat over a wood fire, to fermentation, pressing, and bottling. No shortcuts, no additives, and no outside facilities. The wild yeasts that live in the old brewery walls are considered guests to be supported, not variables to be controlled. Their koikuchi is the result of two full years of natural fermentation, stirred by hand through the seasons. The website describes it as having a mellow depth with a clean, firm finish, a character that comes from time and restraint rather than from any additions. Ingredients: Japanese wheat, Japanese soybeans, salt.