{"title":"Daitoku Shoyu","description":"\u003cp\u003eIn Japan, there are officially 1,200 companies specialising in soy sauce. However, more than 90% do not manufacture it and simply bottle it under their own brand.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eUntil the 1950s, soy sauce was still a luxury product. There were nearly 10,000 manufacturers in Japan, spread across all the Prefectures of the Archipelago, and primarily active within their local terroir. The finest sauces all came from very long and very complex fermentation processes.\u003c\/p\u003e\n\u003cp\u003eThe current market demands low, aggressive prices, pushing the majority of manufacturers to produce soy sauces at lower cost, all resulting from short fermentation processes. This competition is undermining many artisan producers, forcing them to abandon long fermentation methods.\u003c\/p\u003e\n\u003cp\u003eThe large manufacturers dominating sales in supermarkets, restaurant chains, etc., use aluminium vats and chemical yeasts, which have the effect of considerably accelerating fermentation to the detriment of flavour, aroma, and texture.\u003c\/p\u003e\n\u003cp\u003eThe finest manufacturers, master craftsmen, such as Daitoku Shoyu, all work with open vats made from cedar wood — \"sugi\" — housed in protected rooms in order to preserve the bacteria on the surfaces and in the ambient air. These bacteria allow the fermentation of the soy must to follow the seasons:\u003c\/p\u003e\n\u003cp\u003e- In winter, the must or \"moromi\" lies dormant\u003c\/p\u003e\n\u003cp\u003e- In spring, the moromi awakens and becomes active\u003c\/p\u003e\n\u003cp\u003e- In summer, under the effect of the heat, the moromi is very active\u003c\/p\u003e\n\u003cp\u003e- In autumn, the moromi cools down\u003c\/p\u003e","products":[{"product_id":"sauce-soja-bio-tokiarubeshi","title":"Organic soy sauce Tokiarubeshi*","description":"\u003cp\u003eAt Daitoku Shoyu, they do not speed up the brewing process by adding cultured microorganisms or applying heat.\u003cbr\u003eThey preserve, and will never change, the traditional method of production and natural brewing, which allows microorganisms that settle in the brew to help create a soy sauce shaped by the seasons.\u003cbr\u003eThis reflects their belief that true soy sauce is created by microorganisms nurtured by their region’s climate, working at their own pace.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/EU_Organic.png?v=1790175612\" alt=\"\" width=\"261\" height=\"174\"\u003e\u003c\/p\u003e\n\u003cdiv id=\"product-description-short-3049\" itemscope=\"\" itemprop=\"description\" class=\"tvproduct-page-decs\"\u003e\n\u003cp\u003e*\u003cspan\u003e \u003c\/span\u003eorganically produced product, distribution certified by FR-BIO-01\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DAITOKU SHOYU","offers":[{"title":"300 ml net","offer_id":54111427428685,"sku":"NISDSH5","price":8.63,"currency_code":"EUR","in_stock":true},{"title":"500 ml net","offer_id":54111427461453,"sku":"NISDSH5B","price":12.56,"currency_code":"EUR","in_stock":true},{"title":"900 ml net","offer_id":54111427494221,"sku":"NISDSH5C","price":19.62,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/DSH5B-s.webp?v=1782141858"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/de45d21aa376797107b71bccbcd907b9.jpg?v=1788873331","url":"https:\/\/kureanskincare.com\/en\/collections\/daitoku-shoyu.oembed","provider":"Nishikidori","version":"1.0","type":"link"}