The soybeans used in Maruhide Soy Sauce’s signature product, “Shizenichi Soy Sauce,” are selected round soybeans rich in nutrients. It is brewed with locally grown wheat from Saga Prefecture, natural sea salt, and natural yeast.

Only whole soybeans are used to make soy sauce. Most soy sauce is made from non-fat soybeans, which are less expensive and easier to process, but whole soybeans provide a robust richness, a variety of tastes, and a fine sweetness.

Local whole grains from Saga Prefecture are kettle roasted and ground in the factory. In addition, most Japanese soy sauce is made with commercially available yeast, and some manufacturers add hydrolyzed soybean starch, flavoring, and other chemically synthesized ingredients to make it look like an industrial product. Marushu Soy Sauce, on the other hand, still adheres to a brewing method that has been proven over many years of experience, relying on the intuition of its craftsmen. Moromi is prepared entirely by hand and matures slowly over a number of years. This long process gives Shizenichi Shoyu its unique deep, mellow, and full-flavored flavor. After fermentation is complete, the moromi is packed in cloth bags and the soy sauce is gently strained.

The freshly squeezed soy sauce, before being fired, has a fruity taste reminiscent of wine. It is only available for a limited time every October, when the brewery opens its warehouse to the public. Shizenichi Soy Sauce, which is fire-roasted, has a deep brown color. Its taste is a perfect harmony of sweetness and caramel-like aroma. In addition to soy sauce, Marushu Soy Sauce also produces a variety of miso and other products using new ingredients. For example, a gluten-free miso made with quinoa. These innovative products are the brainchild of Kensuke Hideshima, the sixth generation of Maruhide Soy Sauce chef, who has skillfully applied his expertise in making “Maruhide Ten Grain Miso,” which is made with minor grains and has a pleasant texture.