Suehiro

Since 1879, Suehiro Shoyu in Tatsuno City has been an exemplar in producing usukuchi soy sauce. Usukuchi, lighter and slightly saltier than koikuchi, is a culinary staple for chefs desiring soy sauce flavor without the darker hue. Suehiro's traditional approach involves more wheat for natural sweetness and varied fermentation times influenced by seasonal temperatures. Despite industry changes, they uphold their brewing heritage, ensuring each batch's unique flavor from their wooden facility, a testament to their commitment to quality and tradition. For more information, visit The Japanese Pantry.