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mercari Food, Beverage & Liquor Food Seasonings / Cooking Ingredients / Oils
Japanese cross-border
木桶熟成醤油(200ml)★無肥料・無農薬の自然栽培大豆と天然菌の究極の醤油★
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1545円
(Tax included)
RM1545
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Seller Rating
99.8% Good(4469) Normal(2) Bad(5)
Condition
Brand new, unused
Shipping
Free shipping to Japan
Listed Time
2026-05-08 00:47:48
Updated Time
2026-05-08 00:47:48

木桶熟成醤油(200ml)★無肥料・無農薬の自然栽培大豆と天然菌の究極の醤油★

天然の蔵付き麹菌と自然栽培の原材料から造られたお醤油。



先祖代々伝わる木桶で仕込む伝統的な造りの醤油は、天然菌独特の深みある一品です。

生産は静岡県掛川市にある創業寛政七年の栄醤油醸造。

1795年(寛政7年)創業の蔵元です。



純粋培養された麹菌を使い醸造することが主流のなか、他の蔵元でほぼ行われていない麹菌の自家採取に2011年から独自に取り組み、より美味しい醤油づくりを追及・昔ながらの製法を守り続けています。



自然栽培原料と自家採取された蔵に住んでいる天然麹菌によって醸造された、独特の深みのある醤油は他の醤油では体験できない奥深さがあります。



原料は、自然栽培小麦と自然栽培大豆、天日湖塩だけです。

仕込みに使用する水は、地下水を使います。



■こだわりは、熟成時間の違い

醤油の質はモロミの発酵と熟成時間によって決まります。

大きな工場で大量生産されるような一般的な醤油は、早く発酵が進む純粋培養菌を使って仕込まれ、早いもので3ヶ月から半年で出来上がってしまいます。

しかし木桶醸造醤油は、約1年半の期間じっくり熟成して造ります。

熟成期間が長いと、菌の働きにより旨み成分と香りが増します。

さらにカドも取れ、味わいのよい仕上がりになります。



■こだわりは、菌が違う

醗酵のスターターといわれる麹菌、場を整える乳酸菌、そして風味熟成を促す酵母菌。蔵元の多くは安定的に大量生産できるように、純粋培養された菌を種菌メーカーから購入したものを使用しています。

醗酵の全工程において、木桶醸造醤油は製造元の蔵で採種した天然の麹菌を使用。

そのほか発酵に関わる菌も全て蔵に棲みつく自然の菌の働きを利用しています。



■こだわりは、大豆は丸大豆

醤油はもともと大豆を丸ごと蒸したものを原料にしていましたが、意外なことに現在では異なります。

脱脂大豆といって、大豆に含まれる油を予め取り除いた大豆カスを使って醸造するのが一般的になっています。

脱脂大豆を使うと製造期間を短縮したり原料コストを削減できたりするメリットがあります。

しかし、油脂を抽出する際にノルマルヘキサンという化学溶剤を使っています。

こちらの醤油は、大豆そのままの丸大豆を使用して造られます。





#醤油 #木桶熟成 #麹菌 #長期熟成

#無農薬 #無肥料 #自然農法 #自然栽培



種類...醤油
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