Producing Soy Sauce Made with Natural Brewing
Founded in 1912, Igeta Shoyu has committed to producing soy sauce using their natural brewing method for over a century. Their soy sauce is made mainly with local ingredients, and they are particularly proud of using local spring water sourced from Hamayama Yusuigun, one of the best 100 water sources in the Heisei Era, as recognized by the Japanese Ministry of the Environment. Their extensive soy sauce items include gluten-free soy sauce with yuzu citrus, ponzu, soy sauce for “tamago kake gohan” (steamed rice topped with freshly-cracked raw egg and soy sauce), and soy sauce blended with dashi broth taken from the local delicacy, shijimi shellfish.
High Standard of Quality Control, Safety, and Sustainability
In addition to their dedication to using local ingredients and natural brewing methods, they are serious about maintaining quality. In 2000, they obtained ISO 9001 certification, the international standard that specifies requirements for a quality management system. This assures that they demonstrate the ability to consistently provide products and services that meet customer and regulatory requirements. By bringing sustainably-harvested and safely-processed food to their customers, they aim to contribute to a rich food culture. To achieve this mission, they created a line that uses no artificial flavorings or additives. Igeta Shoyu’s soy sauces have been awarded several times for their taste and quality and are acclaimed by customers nationwide.
Igeta Shoyu’s home is located just a few miles away from the world-famous Izumo Taisha (ancient Shinto deity shrine) in Izumo City. The city is surrounded by abundant nature and provides quality ingredients including pristine spring water that they use for their soy sauce brewing.