Shizenichi is a traditional Japanese soy sauce made by Maruhide Soy Sauce, a brewery founded in 1901. The company has continued to uphold the traditional Japanese method of natural fermentation and aging since its establishment. Rather than relying on a short production cycle, this soy sauce is carefully matured over approximately two years, allowing its ingredients to develop a deep, complex flavor.
Maruhide uses Shirogane wheat grown in Saga Prefecture’s Chikushi Plain, together with whole soybeans that have not been genetically modified. These carefully selected ingredients form the foundation of the soy sauce’s distinctive character.
Although soy sauce can generally be produced in about three months, Shizenichi takes approximately two years from the initial preparation of the koji, or fermentation culture, through fermentation and aging until the finished product reaches the table. This long, unhurried process allows the natural ingredients and microorganisms in the fermenting mash to work together.
During the extended aging process, more than 300 types of aromatic compounds develop, creating a deep flavor and fragrance. These complex aromas help bring out the natural qualities of the ingredients used in cooking.
Another distinctive feature of Shizenichi is the addition of amazake, a traditional sweet drink made from rice. This special method gives the soy sauce a mellow character and a subtle sweetness without relying solely on the natural sweetness of the soybeans and wheat.
Shizenichi is a traditional soy sauce made with care and integrity, preserving the living microorganisms within naturally fermented moromi, the mash from which soy sauce is produced.
Its balanced depth and gentle sweetness make it suitable for a wide range of Japanese dishes. It can be used in simmered dishes, grilled foods, and dressed vegetables, helping to enhance the natural flavors of the ingredients.
With its long fermentation period, carefully selected ingredients, and traditional craftsmanship, Shizenichi offers an opportunity to experience the depth of flavor that can be achieved through natural soy sauce brewing.