Shizen Ichi is a naturally brewed artisanal soy sauce aged for 2 years, crafted in a 120-year-old brewery in Saga Prefecture. This soy sauce is a sensory revelation, offering over 300 distinct aromas—from the floral elegance of rose and hyacinth, the fruitiness of apples and peaches, to the rich depth of whiskey and refined sake. Amazake is blended in the moromi (fermentation mash) for a smooth, natural sweetness, complementing the deep umami.
This soy sauce is not something that can be replicated by machines. The traditional process relies on the expertise of experienced Koji Masters. These craftsmen oversee the steaming of soybeans, the roasting of wheat, and the fermentation environment with the precision that only comes from years of experience. Another factor that plays a key role in the one-of-a-kind taste is the innumerable microorganisms that have accumulated on the ceilings and walls of the brewery for over a century. Some soy sauce makers force fermentation to speed up the process, but the Shizen Ichi Koji Masters don’t believe in forcing anything. They meticulously nurture each batch like their child and patiently watch nature do its magic.
