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Yuasa soy sauce (Rosanjin soy sauce) of limited 10,000 bottles was released on H24 3/23.

Yuasa soy sauce (Rosanjin soy sauce) of limited 10,000 bottles was released on H24 3/23.

Thank you for two places every day.

Go to eating blog ranking にほんブログ村 グルメブログ 関西食べ歩きへ Japan Blog Village Kansai Street />/>/>  

The other day

Try soy sauce named ROSANNJINN SYOUYU and

We were contacted.

This kind of article, please write like this, it is difficult because it is free without at all ~ Sweat

It is said that I put this kind of thing, but I hate it because it is perverse w

I like the taste of soy sauce… Lol

It is a difficult theme.

Now we introduce

But the camera does not work well < m (__) m >

大人しく一言美味しかった #関西グルメ食べ歩きブログ

“I would like to make soy sauce that I had not used for the convenience of the present.

Soy sauce made by the thought of two companies of “Rosanjin Club Limited Company” and “Yuasa soy Sauce Co., Ltd.”

In addition, the image of Kitaoji Rosanjin’s obsession with the old fashioned method is emphasized.

Except soybeans, wheat, rice and salt Nothing’s been added. The concept of soy sauce that Rosanjin is convinced

Development Was made

大人しく一言美味しかった #関西グルメ食べ歩きブログ

The raw material cost is more than five times the conventional soy sauce. It seems to be a very troublesome soy sauce.

A lot of feelings and feelings are packed in this 200ml!

大人しく一言美味しかった #関西グルメ食べ歩きブログ

大人しく一言美味しかった #関西グルメ食べ歩きブログ

Raw materials are soybean, wheat, rice, Salt

There is no strange thing in it. Very simple

How is the ability of the birthplace of soy sauce Wakayama!

大人しく一言美味しかった #関西グルメ食べ歩きブログ

I’d like to taste it.

It’s a simple material

Taste is great, sweetness first,

The flavor of soy sauce and its unique soy sauce will be followed later.

Is this fragrance, no additive or something?

I want to try grilled fish ^ ^

It’s going to fit anything.

What is the impression

Easy and-sorry

大人しく一言美味しかった #関西グルメ食べ歩きブログ

大人しく一言美味しかった #関西グルメ食べ歩きブログ

大人しく一言美味しかった #関西グルメ食べ歩きブログ

Rosanjin was active in a variety of fields ~

大人しく一言美味しかった #関西グルメ食べ歩きブログ

For more information, see ↑ President’s Blog


大人しく一言美味しかった #関西グルメ食べ歩きブログ

大人しく一言美味しかった #関西グルメ食べ歩きブログ

The serial number is engraved.

Because I had gotten one in my hand, it is 9999 books.

大人しく一言美味しかった #関西グルメ食べ歩きブログ

I’m weak to serial number or Limited

大人しく一言美味しかった #関西グルメ食べ歩きブログ

You can do it by phone or online.

Those who are particular about seasoning, who are sticking to additive-free

The quality of the soy sauce that takes the effort of five times the usual

It is also good to be able to use it in the seat of the house congratulation ^ ^

Hey publicity stinks? Lol

Because I just write, it’s not afie.

Yuasa Shoyu Co ., LTD. HP Http://

President’s Blog Http://

Buy a phone number 0120-345-193

Or, Http://

Rosanjin Club Http://

Also available on the Internet from

For reference: I was allowed to quote from the website below.

Safe and reliable food The product that the desire of production and the production was integrated was completed in the present age to attract attention to one another.
Soy sauce by the ancient brewing of Yuasa, the birthplace of soy sauce, which was planted in wheat, with no pesticide and no fertilizer in Hokkaido. When we count from the events that trigger, five years have passed.

It started with a single phone call.

“I want you to build the soy sauce of rosanjin.” 」

The first was the call from Rosanjin Club representative five years ago. “Rosanjin Club” has been deeply involved with the Kitaoji, a descendant of Rosanjin, and has been sending “kimono Rosanjin” to the World from Nishijin (Kyoto), which has woven the world of beauty of Rosanjin for over 40 years.

The representative, Yoshiro Matsuoka, not only inherited the Rosanjin kimono, but also continued to support the Kitaoji family in public and private affairs, and succeeded in pursuing the beauty of the kimono design by inheriting the Rosanjin’s intention to “the vessel is a food cutter.” In order to do various activities, I think that the gastronomic that Rosanjin pursued recently has faded, and once again going back to the essence of things, and to enlighten the mind to explore Japan culture, we established the “Rosanjin Club Limited Company” four years ago.

When we met, it is said that the Rosanjin did not hold it until the end, “soy sauce feed”. I want to produce the soy sauce of the rosanjin that I pursued by own hand. This project started from there.

Sticking to the best soy sauce

To build the best soy sauce, you need the best soybeans and wheat. Then, it flies to Hokkaido, and it encounters Ken Origasa of the Origasa farm which is grown with no pesticide and no fertilization grapevine. Mr. Origasa was a disciple of “miracle Apple”, and was impressed by the word “If you cannot understand the cycle of nature, it cannot be cultivated naturally”, and decided to tackle nature cultivation sincerely. Mr. Kimura gave me guidance from the soil making, and has been challenging agriculture by natural cultivation for nine years.

Mr. Origasa believes that “soybeans and wheat grow only with the nourishment in the Earth” and “return to the natural rich soil of the development age of Hokkaido”, without putting anything except the seed in the field, agricultural chemicals, of course, even without giving fertilizer.

Cultivation is very difficult, especially for the first time wheat was not able to harvest only 1/6 of the initial plan for Mr. Oriasa. If Mr. Kimura is the “Miracle Apple”, the soybean “Mai of the large sleeve” and wheat “Spring love” that the Oriasa farm raised are exactly what we call “miracle soybeans” and “Miracle Wheat”.

Making soy sauce unprecedented

It is said that the ratio of soybean and wheat is 5:5 in the case of a general soy sauce with the difference of how to make the soy sauce and the thin mouth soy sauce. It is not possible to cook really good if it is not a thin mouth before rosanjin. He said. This time, the production method of “light mouth soy sauce” which utilized the raw material was adopted, and the ratio of soybean and wheat was 4:6, and the rice of pesticide-less was added to extract a rich goodness like “tamari soy sauce” on that and it aged a little longer.

It is a soy sauce that does not see the example “by the method of manufacturing thin mouth soy sauce, aroma is mellow and the color is deep mouth soy sauce, taste is more than accumulation” that was completed.
It is not able to write in sentences because there are a lot of brewers of the brewery about the brewing method, but I want to tell the taste by the data.

The color degree is almost the same as the other company’s soy sauce. However, it shows the same hue as a thin mouth soy sauce When I watermark it to light. Brix is the one that is thought to be a so-called extract minute left by pulling water from the soy sauce. In other words, it can be said that the taste which melts into moisture is nearly half. The solid content is a value obtained by subtracting the salt from the Brix, and this 30.8% is delicious and sweet. It shows the value which surpasses the general soy sauce far when the salt is low. It is surprising that the amino nitrogen * 1039.15 is also out of the natural one, especially without adding additives. It can be said that this is due to the good quality of materials made from natural farming and the traditional brewing method.

* Amino nitrogen refers to nitrogen in the state of NH2 that does not have a peptide bond. Formyl nitrogen (the nitrogen constituting the amino acid) is the umami component of the amino acid. Think of it as good as a lot of holmall nitrogen.

〈 Characteristics of Rosanjin soy sauce 〉 Rosanjin’s Obsession now

Made in the material by natural cultivation, and emphasis on the old-fashioned method, soy, wheat, rice, except for the salt and not add anything at all, and the soy sauce, such as convincing if the Rosanjin was alive, various thoughts were put [rosanjin] soy sauce, taste Also It became a gem that can not be considered in other ways in various ways. The raw material cost is five times more than the conventional soy sauce, and the soy sauce craftsman is carefully finished with the hassle-free time, and the Labor is charged several times more than the conventional soy sauce. This time, it is charged a ton, and the product contains 10,000 serial numbers.

March 23, 2012. From the day Rosanjin was born, this day, which separated from just 129 years, the two thoughts are committed to the Rosanjin club, which is the Rosanjin’s intention.

The Kitaoji Rosanjin to our feelings and tastes for our food. And I want you to taste it.

Yuasa Shoyu Co ., LTD. HP Http://

President’s Blog Http://

Buy a phone number 0120-345-193

Or, Http://

Rosanjin Club Http://

Also available on the Internet from

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