Yamato Shoyu Koji (ヤマト醤油味噌 醤油糀)

The story behind it

Ono, the port district of Kanazawa, has been a shoyu (soy sauce) brewing town since the Edo period. Soybeans and wheat arrived by the old Kitamae shipping route, and spring water flows down from Mount Hakusan. The damp sea air of this town has long supported the work of koji (the fermentation culture Aspergillus oryzae).

Yamato Shoyu Miso, founded in 1911, brews under the motto "one koji dish with every meal" and works to keep fermented food culture alive. This shoyu koji is a fermented seasoning made by combining the brewery's own honjozo shoyu with rice koji made from Japanese-grown rice. The deep sweetness produced by koji enzymes melts into the body of the shoyu.

Try a teaspoon over rice with a raw egg. There is a fullness and a lingering sweetness that plain shoyu cannot reach. Once you have tasted it, ordinary shoyu feels thin.