Shinko Noir 20cl – Sauce Soja du Château Coutet

The starred chefs of Brussels are already fans!

Made with the ancestral Japanese recipe: 50% soy berries and 50% roasted wheat. Fermented for 18 months in casks. The deliberate choice of filtering this black soy sauce, as an alternative to pasteurization, enables the full preservation of its taste and smell characteristics. It is a perfect illustration of the UMAMI flavor.

Artisanal black Shinko soy sauce, made in the Grand Saint-Emilion region in strict accordance with Japanese traditions. The result of a collaboration between Toshiro Shinko, founder of Yuasa Soy Sauce in Japan’s Wakayama province, and Adrien David Beaulieu of Château Coutet Grand Cru in Saint-Emilion, along with social anthropologist Madina Querre, this alliance transcends cultural and culinary boundaries.
The deliberate choice of filtering this black soy sauce, as an alternative to pasteurization, enables the full preservation of its taste and smell characteristics. It is a perfect illustration of the UMAMI flavor.