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Soy sauce like Beaujolais Nouveau. The soybeans and wheat harvested in that year are bottled as they are without adjusting the ingredients, so you can enjoy the change in flavor from year to year.

〜1,000

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Local fruitfulness

郷土の実り

Vendor

株式会社ホクショク

Liquor license

YES

Soy sauce like Beaujolais Nouveau. The soybeans and wheat harvested in that year are bottled as they are without adjusting the ingredients, so you can enjoy the change in flavor from year to year.

〜1,000

Followers

Locally Made

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About the brand

Soy sauce like Beaujolais Nouveau. The soybeans and wheat harvested in that year are bottled as they are without adjusting the ingredients, so you can enjoy the change in flavor from year to year.

We try to create a simple taste with as little extra things as possible.

We support the dining table by creating products that can be used for a long time.

Learn more about this brand

Why are we doing?

What are we doing?

Commitment to the product

Who are supporting us?

Why are we doing?

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The main ingredients of soy sauce are "soybeans" and "wheat". In Niigata Prefecture, wheat was once grown in the same way as soybeans, but after the war, wheat planting decreased, and in 1998, wheat produced in Niigata Prefecture disappeared, and soy sauce, which is a Niigata raw material, could not be made even if you wanted to. In the meantime, I heard a rumor that a farmer in Ochiya City, Niigata Prefecture, was starting to plant a variety of wheat of the "Yukichikara" variety (the yield does not drop even if it is exposed to snow for a long time) and making bread. This was the start of the concept of soy sauce "local fruit" born in Niigata. After that, we asked farmers to increase the yield, and we formed a community with flour mills, bakeries, and other wheat vendors in Niigata Prefecture to increase the wheat planting area in Niigata Prefecture, and finally we were able to divide Niigata Prefecture soybeans and Niigata Prefecture wheat, and we were able to manufacture soy sauce local fruits born in Niigata.

Since it is a soy sauce from Niigata, the quality of soybeans and wheat varies every year, and the ripening speed of soy sauce changes depending on the temperature in summer, and the disadvantage of soy sauce, which cannot be maintained at a stable quality every year unless the ingredients are adjusted with salt water, etc., is changed into added value, and the concept is soy sauce that you can enjoy the change like Beaujolais Nouveau.

Since its release, it has been used by many people in Niigata Prefecture, and we have supported the dining table with a high repeat rate.

What are we doing?

The number of "abandoned farmlands" is increasing nationwide, and the same is true for Niigata Prefecture. However, by increasing the amount of local fruit sales, wheat can be planted on abandoned farmland, which can contribute to the income of farmers. In order to enliven agriculture in Niigata Prefecture, it is necessary to harvest the local fruit.

Commitment to the product

Six Specialties of Local Harvest

(1) Commitment to raw materials

The raw materials for local harvesting are soybeans from Niigata Prefecture (variety: Enrei soybeans), wheat from Niigata Prefecture (varieties: Yukichikara), and domestic salt. We procure raw materials from farmers who can see each other's faces as much as possible.

The raw materials are more than "soybeans, wheat, and salt".

(2) No component adjustment

It is a soy sauce base seasoning. Therefore, it is common sense to homogenize the taste and ingredients such as umami. However, the local fruit does not dare to adjust the ingredients. It is a soy sauce like Beaujolais Nouveau that allows you to enjoy the flavor of soybeans and wheat from the year it was harvested with soy sauce as it is.

(3) Natural brewing

In the past, soy sauce could only be brewed during the cold season, but today it can be brewed all year round. That's because it is now possible to artificially control the temperature of the maturation tank. However, the local harvest is not artificially controlled by temperature, and everything is left to the temperature of the earth.

That's what natural brewing is all about.

(4) Do not use preservatives

Soy sauce has a strong salt content, but it can become moldy. We soy sauce manufacturers are afraid of that, so we add preservatives such as alcohol and ship soy sauce. The fruits of the local crop chose not to use preservatives.

(5) Umami and gentle sweetness

The local fruit does not use any sweeteners such as sugar, but it has a gentle and sweet flavor. I think this is not because we are adding anything, but because the microorganisms are having fun brewing it. The flavor that you can't get out even if you want to put it out seems to be a trade secret of microorganisms.

We hope to know the secret someday.

(6) In case of shortage of raw materials (extra edition)

If the harvest of soybeans and wheat produced in Niigata Prefecture is low due to unseasonable weather, etc., it is not possible to manufacture local fruits.

In that case, we apologize for the inconvenience caused by the product not being able to be shipped.

There's nothing we can do about it.

Let's pray to the sky together.

Who are supporting us?

It is used by men and women of all generations who are concerned about their health.

It is not available at general supermarkets and mass retailers.

We sometimes receive phone calls from customers who have purchased the product directly from the soy sauce factory saying that they are "impressed" with the taste. Among them, an elderly man enthusiastically commented, "It tastes like nostalgic soy sauce from the old days!" and I am glad that I made a local fruit.

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