SHOKIN SHOYU – NATURAL BREWING USUKUCHI

Japanese Light Soy Sauce | Naturally Brewed in Traditional Wooden Barrels

Light in colour. Deep in umami. A different expression of Japanese soy sauce craftsmanship.

Produced by Shokin Shoyu on Shodoshima Island in Kagawa Prefecture, Japan, this naturally brewed Usukuchi Shoyu (light soy sauce) is crafted using domestically grown Japanese soybeans, Japanese wheat and salt.

Unlike conventional dark soy sauce, Usukuchi is prized for its lighter colour and its ability to preserve the natural appearance of ingredients without compromising on savoury depth.

Shokin's approach is rooted in traditional Japanese fermentation. Its soy sauce is brewed in large cedar wooden barrels, where the moromi (fermenting mash) is allowed to develop naturally over time.

An especially distinctive feature of Shokin's brewing philosophy is that its Koikuchi and Usukuchi soy sauces are not necessarily brewed as entirely separate products. Instead, the brewery uses the same batch of fermenting moromi and separates the lighter-coloured Usukuchi from the darker Koikuchi through the pressing and finishing process.

This gives the light soy sauce an unusual combination of characteristics: a delicate appearance, substantial umami and a well-rounded savoury profile.

The product is also sold as Nama Shoyu, meaning it is unpasteurised, retaining the character of raw, naturally brewed soy sauce.

Designed for dishes where the colour and natural flavour of ingredients deserve to take centre stage, Shokin Usukuchi is an essential ingredient for Japanese cuisine and contemporary culinary applications.

A lighter colour does not mean less character. It means a different way of expressing umami.

WHAT MAKES SHOKIN USUKUCHI DISTINCTIVE?

01. Traditional Wooden-Barrel Brewing – Kioke Shikomi

Shokin Shoyu continues to use traditional cedar wooden barrels, known as Kioke, for its soy sauce fermentation.

The brewery maintains more than 120 wooden barrels, allowing its soy sauce to develop through traditional fermentation rather than relying solely on modern industrial processing.

These barrels create a natural environment in which microorganisms contribute to the development of aroma, flavour and complexity.

Shokin believes in carefully managing the brewing environment and responding to the small changes that occur during fermentation, rather than leaving the entire process to chance.

02. Light Colour, Remarkable Umami

Usukuchi Shoyu is a traditional Japanese light-coloured soy sauce.

Its purpose is not simply to add saltiness. It is designed to season food while preserving the natural colours of vegetables, seafood, broths and other ingredients.

Shokin's Usukuchi is particularly interesting because its umami remains substantial despite its lighter appearance.

The brewery reports a total nitrogen content exceeding 1.5% for its light soy sauce, an indicator of its rich amino-acid content and savoury depth.

03. A Different Approach to Brewing Koikuchi and Usukuchi

One of Shokin's distinctive brewing practices is its approach to producing light and dark soy sauce.

Rather than brewing the two styles entirely separately, the brewery uses the same moromi mash and separates the lighter-coloured portion from the darker portion during pressing and finishing.

The Usukuchi is obtained from the lighter-coloured portion of the fermented mash.

This approach helps preserve the natural umami of the fermentation while producing a soy sauce with a lighter colour.

04. Naturally Brewed and Unpasteurised – Nama Shoyu

This particular product is a Nama Shoyu, meaning it is not pasteurised.

The soy sauce is naturally fermented and matured in wooden barrels before being pressed and bottled without the usual heat-treatment process.

This makes it a distinctive choice for chefs and culinary enthusiasts interested in traditionally brewed, unpasteurised Japanese soy sauce.

05. Japanese Ingredients

Shokin places importance on the provenance of its raw materials.

The brewery uses domestically produced Japanese soybeans and wheat, together with salt, to create its naturally brewed soy sauce.

The combination of traditional ingredients, wooden-barrel fermentation and careful brewing management defines the character of Shokin's products.

TASTING PROFILE

• Appearance: Light amber to pale brown, characteristic of Usukuchi Shoyu.

• Aroma: Gentle, mild and naturally fermented.

• Taste: Savoury, balanced and rich in umami.

• Saltiness: Pronounced and well-integrated.

• Body: Light in appearance, with substantial savoury depth.

• Finish: Clean, balanced and delicate, allowing the natural flavours of ingredients to remain prominent.

An important distinction: Usukuchi is generally saltier than Koikuchi soy sauce. Its lighter colour should not be mistaken for lower sodium or salt content.

HOW TO USE SHOKIN USUKUCHI

Usukuchi is particularly valuable in Japanese cuisine, where preserving the natural colour and appearance of ingredients is as important as seasoning them.

Traditional Japanese Cuisine

• Japanese udon and soba broths.

• Clear dashi-based soups and Osuimono.

• Chawanmushi (Japanese steamed egg custard).

• Takikomi Gohan (seasoned rice).

• Nimono (Japanese simmered dishes).

• Dashimaki Tamago (Japanese rolled omelette).

• Tofu preparations.

• Japanese vegetable dishes and pickles.

Seafood & Delicate Ingredients

• White fish and seafood preparations.

• Scallops and shellfish.

• Steamed fish.

• Seafood broths.

• Light marinades for delicate proteins.

• Finishing seasoning for grilled seafood.

Contemporary Culinary Applications

• Clear vegetable consommés.

• Light pasta sauces.

• Risotto and grain preparations.

• Delicate salad dressings.

• Vegetable reductions.

• Light-coloured sauces and emulsions.

• Seasoning for roasted vegetables.

For Professional Chefs

Shokin Usukuchi is especially useful when a chef wants to introduce savoury depth without significantly darkening a preparation.

It allows the natural colours of premium vegetables, seafood, stocks and broths to remain visually prominent while providing the seasoning and umami expected from a traditionally brewed Japanese soy sauce.

PRODUCT SPECIFICATIONS

• Product: Natural Brewing Usukuchi Nama Shoyu

• Brand: Shokin Shoyu

• Producer: Shokin Shoyu Co., Ltd.

• Origin: Shodoshima Island, Kagawa Prefecture, Japan

• Brewery founded: January 1920

• Category: Japanese Soy Sauce

• Style: Usukuchi Shoyu (Light Soy Sauce)

• Brewing method: Traditional natural fermentation

• Fermentation vessels: Cedar wooden barrels (Kioke)

• Production approach: Lighter-coloured portion of naturally fermented moromi

• Product type: Nama Shoyu (Unpasteurised)

• Ingredients: Japanese soybeans, Japanese wheat and salt

• Shelf life: 18 months

• Available sizes listed by manufacturer: 500ml and 1,000ml

• Allergens: Soybeans and wheat

• Dietary classification: Vegetarian-friendly by listed ingredients; confirm suitability against your applicable certification and handling requirements.

NUTRITIONAL INFORMATION

Per 100ml:

• Energy: 76 kcal

• Protein: 9.0g

• Fat: 0g

• Carbohydrates: 9.9g

• Salt equivalent: 17.0g

THE BREWERY BEHIND THE BOTTLE

Shokin Shoyu – Shodoshima, Japan

Established in January 1920, Shokin Shoyu is a traditional Japanese soy sauce brewery located on Shodoshima Island in Kagawa Prefecture.

The brewery was founded by Matsukichi Fujii, who began producing and selling soy sauce after receiving official authorisation in 1920.

In December 1953, his eldest son, Shoshichi Fujii, established Shokin Shoyu Co., Ltd., formalising the family business.

Over the years, the brewery has remained committed to traditional wooden-barrel fermentation, preserving a style of soy sauce production that requires patience, attention and a deep understanding of fermentation.

Today, Shokin maintains more than 120 cedar wooden barrels in which its soy sauce is naturally fermented and matured.

In 2002, the brewery also took over the facilities of neighbouring Yamayoshi Shoyu following its closure, continuing the legacy of traditional brewing in the region.

Shokin's philosophy is centred on what it describes as cultivating a delicate and understated flavour. Rather than pursuing aggressive flavours, the brewery focuses on the subtle balance of aroma, umami and saltiness.

Its approach reflects the heritage of Shodoshima, one of Japan's historic soy sauce-producing regions.

EXCLUSIVELY IMPORTED INTO INDIA BY SPICEDLORE

SpicedLore, by Tropical Trading Co, is the exclusive importer of Shokin Shoyu in India.

Through direct relationships with traditional Japanese producers, SpicedLore brings exceptional, naturally fermented and carefully crafted Japanese condiments to India's culinary community.

Our focus is on preserving the stories, provenance and craftsmanship behind ingredients that deserve a place in exceptional kitchens.

SpicedLore – Time • Craft • Culture.

Discover the art of traditional Japanese fermentation with Shokin Shoyu.