昔ながらの木桶で仕込む 無添加・国産丸大豆醤油

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森田醤油

Morita Shouyu

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MORITA SHOYU

HAdditive-free domestically produced whole soybean soy sauce,
made in traditional wooden barrels

Wanting one’s own children to continue enjoying additive-free domestically produced whole soybean soy sauce made in wooden barrels

Morita Shoyu is a small soy sauce maker, located on the banks of the Hii River, which runs through the Chugoku Mountains in the south east area of Shimane Prefecture, between Tottori and Hiroshima Prefectures. Morita Shoyu brews additive-free domestically produced whole soybean soy sauce in rare wooden barrels using a traditional method. It uses carefully selected domestic ingredients, and conducts the whole process in-house, from the koji production to maturation. Inherent in this steadfastness is the strong desire to have “one’s own children continue to enjoy the soy sauce”.

It is said that Morita Shoyu was founded in 1903, however it actually has a longer history. Many years ago, the whole town was destroyed in a fire, and the brewery and records were lost. The only known history dates back to 1903, so that is the year it is said to have been founded.

The present owner, Ikufumi Morita, is the 4th generation owner, counting from 1903. He prepares the additive-free soy sauce in winter, and makes it with domestic ingredients, in keeping with the principle of creating a product which is “safe to eat, even if eaten one’s whole life”.

Considering the future of food from a small brewery in Okuizumo
Making soy sauce, ponzu, and miso, the essentials of Japanese cuisine

“Is there a reason for preparing the soy sauce in winter?” asks the Captain. “If the temperature rises above 10°C, the lactobacilli and yeast become too active, and it over-ferments. Winter is the best season for preparation because the temperature is below 10°C, which is good for lactic fermentation, and airborne bacteria levels are at their lowest,” says Kohei, the 24-year-old 5th generation apprentice and son of the owner.

In the Okuizumo area, it is very cold in the winter and very hot in the summer, and there is a big difference between day and night temperatures. Blessed with water and a good climate, its natural environment is perfect for brewing soy sauce.

In the brewery, Morita Shoyu has dozens of wooden barrels that are rare in Japan. One wooden barrel is 150 years old. When they hear of a brewery closing, they go and take over the wooden barrels. “There is only one barrel maker remaining in Japan. Perhaps the day will come when we make the barrels ourselves,” says Kohei. From the time he was in junior high school, his ambition was “to make additive-free food products”, and so he studied at Tokyo University of Agriculture. He is a talented person who worked for a food company after graduating, before returning to the brewery to learn from his father.

Morita Shoyu is run by a father and son who keep the traditional ways of the brewery, and think about the future of the next generation. The soy sauce, which is packed with the flavors of the natural environment, is mellow and aromatic. It has a rich taste which brings out the flavors of the cuisine many times over.

{ Access }

  • ●Access to Morita Shoyu: Approximately 10 minutes on foot from Izumo
    Minari Station, JR Kisuki Line

  • ●278 Minari, Okuizumo, Nita-gun, Shimane Prefecture

  • [ more information ] Exhibitor List : ORGANIC EXPO 2016 <<View the site>>

San’in Good Thing Diary

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MORITA SHOYU