Rich in Umami 30% higher than our other products
Itsukaichi, the town of soy sauce
Kondo brewing Co., Ltd. , that has made soy sauce for a century is located at the entrance of the Akigawa Valley on Itsukaichikaido St.. It seems to be suitable for a soy sauce brewing here, thanks to rich nature such as clear stream Akigawa, foot of a mountain of Tama that is full of green, clear air and good water.
The Kikkogo soy sauce of whole grain of soybeans is made by the climate which this nature and craftsman weave. We have continued making soy sauce with unique body and an elegant aroma. Adopting a new sense while having a high regard for old traditions, we are pioneer of making the additive-free soy sauce in this industry.
The carefully selected soybeans and the wheat as a malt are soaked in natural salt water. It takes a long time to be fermented and matured by blessings of nature.
A clear color, rich aroma, and the deep flavor is truly Japanese taste. We keep the skill of soy sauce brewing for generations and a good point of handmade, we make it one by one with our whole heart. It is soy sauce of nice and simple flavor cultivated by a tradition, of course without any preservatives and food colorings.
Gorobe soy sauce is made from domestic soybeans and wheat, brewed and matured for one year in Honjozo style (the traditional Japanese brewing process, enzymes naturally break down soybean proteins), rich in Umami 30% higher than our other products. Please enjoy it with sashimi or tofu. The name 'Gorobe' derives from the names of our founder.
GOROBE Soy Sauce
Soybean, Wheat, Salt
Duration of quality retention:
At a refrigerator after opening, avoid direct sunlight and high temperature
If you know any place for eating these, please give some photos and comments to us.
GOROBE is fermented and aged over a year in nature's blessings using soybean and wheat.
If you know any place for purchasing these, please give some photos and comments to us.
Experience or Factory tour
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Enjoy your trip in Japan and WASHOKU CLIP WORLD !