This is a long-established soy sauce brewery in Kyoto founded in 1879. I visited because I was intrigued by their soy sauce made in wooden barrels. The shop is located right near the Imperial Palace and has a fantastic atmosphere both inside and out. The items I received this time are: - Marudai 2nd fermentation soy sauce 200ml for 700 yen - Kyoto moromi 200g for 546 yen The light soy sauce uses defatted soybeans, brewing seasoning, and alcohol, while the 2nd fermentation soy sauce uses soybeans, wheat, salt, and alcohol as serious ingredients. You might be concerned about the use of alcohol, but in soy sauce, it is said to have a white mold prevention effect, so it's not necessarily bad. Personally, the ingredients I don't want in soy sauce are sugars and amino acids. Marudai 2nd fermentation soy sauce has a solid richness and a light saltiness for a re-brewed soy sauce. It has a strong aroma and a sense of mellowness, which can be said to be characteristic of Kyoto. Personally, I felt that it is more suitable for simmered dishes rather than sashimi. Kyoto moromi has a very fine texture and a relatively smooth moromi. It has a strong richness from soy sauce koji without any unpleasant taste. It is aged for one year, and the taste is satisfactory for the duration.

One Saturday morning, I visited a soy sauce shop called "Sawai Shoyu Honten" near the hotel. The atmosphere of this corner was so captivating when I passed by the day before, so I was drawn to visit today. It was around 9:30 am, and there were no other customers. However, I encountered a customer buying a large amount of soy sauce from this shop, and I thought I had come to an amazing place. The shop was established in the 12th year of the Meiji era, and it has since been relocated. My grandmother was born in the 1940s, so I felt a sense of history. Inside the shop, there were various types of soy sauce and miso, making it difficult to choose. Suddenly, my companion said, "You can buy whatever you like," and I felt a bit overwhelmed but decided to indulge. I bought Saishikomi soy sauce (730 yen), Oshitaji sashimi soy sauce (400 yen), moromi (320 yen), Usukuchi soy sauce (490 yen), white miso (500g) (1030 yen), and more, totaling 3290 yen including tax. Honestly, I was a bit troubled, but there was nothing I could do. I had to take them home and enjoy them. During the New Year, our household's ozoni (mochi soup) made with round rice cakes and white miso was enhanced by the miso from this shop. The miso was delicious, with a subtle sweetness and elegance. The sashimi soy sauce was also delicious. Our New Year's feast was greatly enriched. Kyoto is a city where important historical buildings can suddenly appear on ordinary street corners, making it an incredible city. That's why I can't stop walking around Kyoto. I will definitely come back again. Thank you for the meal.

This time, I used it for tea time. I was unsure about what to choose, but this time I purchased Marusawa Nido Aged Re-brewed Soy Sauce 300m. Purchase content Marusawa Nido Aged Re-brewed Soy Sauce 300m 594 yen Marusawa Nido Aged Re-brewed Soy Sauce 300m is a fragrant soy sauce with the complexity of double fermentation, one rank higher than the recommended soy sauce from Sawai Soy Sauce. It is a shop with a charming atmosphere that feels the history inside the store, and they also have a wide variety of soy sauces. The staff's customer service was polite. It is a soy sauce shop located near the Kyoto Prefectural Office.

As soon as you enter, you are greeted by the fragrant aroma of soy sauce at the soy sauce shop in Kyoto, known as Sawai Shoyu. The old-fashioned building exudes a nostalgic atmosphere and is spacious inside. Established in the 12th year of the Meiji era, they are famous for their soy sauce made with traditional methods. Recently, I have come across ramen shops that use their soy sauce and have been curious about it. When I inquired further, they even let me taste the soy sauce, allowing me to understand the lightness of the saltiness and the depth of flavor from the re-brewing process. They also sell soy sauce in various cute designs, some of which are only available here, making it a tough choice. In the end, I purchased a large bottle of re-brewed soy sauce and a small bottle for carrying around. But one day, I will definitely buy the apple-shaped small bottle! They also sell soy sauce candies, soy sauce rusk, soy sauce rice crackers, and other snacks that make you crave for them. It may seem obvious to buy soy sauce at a soy sauce shop, but I no longer buy fish at a fishmonger or vegetables at a greengrocer. Unlike supermarkets or general food stores, there is a one-on-one communication that is quite refreshing. It's a fresh experience that is exciting, with a pleasant aroma, delicious taste, and overall satisfaction.

The first encounter was about 10 years ago at a supermarket in Kyoto. I bought three different types out of curiosity about the taste, which led me to visit the main store. I wanted the limited edition Italian soy sauce and the packaging with Nishijin weaving. The sashimi soy sauce was a bit thick, the saishikomi was a bit light, and the usukuchi was even lighter. All of them have a smooth and pleasant taste without any sharp edges. If you want to savor just the soy sauce, I recommend the re-brewed one. My favorite is the usukuchi. It goes well with anything and can even be used as a noodle sauce. Although it can be found in department stores in Namba and souvenir shops in Kyoto Station, it's not easy to get your hands on it. Ordering online comes with high shipping costs.

Established in the 12th year of the Meiji era, just a 5-minute walk from the Kyoto Imperial Palace, Sawai Honpo exudes an elegant charm with its traditional Kyoto-style architecture. I received a set of soy sauce from this renowned establishment, which proudly boasts about its unique flavors and traditional brewing methods. Founded over 100 years ago in Tokyo, this establishment is truly a historic gem. The set I received included garlic soy sauce, hot tofu sauce, cold tofu sauce, and three bags of soy sauce rusk. The combination of these items can be customized to suit your preferences. The soy sauce rusk, in particular, was a delightful surprise with its perfect blend of salty soy sauce and sweet sugar, creating a unique and addictive flavor. Every time I visit Kyoto, I am always amazed by the innovative yet traditional approach that the locals take towards food and fashion. This soy sauce rusk is a perfect example of this fusion of tradition and innovation. I am already looking forward to my next trip to Kyoto to visit Sawai Honpo and experience the intoxicating aroma of soy sauce brewing in their large cedar barrels.

Located in Nakanagashacho Shinmachi Nishiiru, to the west of the Imperial Palace, is a soy sauce shop. As you approach, you can smell the soy sauce from the soy sauce brewery lined along Shinmachi Street. The "Soy Sauce Rusk (Sansho)" for 450 yen caught my eye as I was buying the soy sauce. Although it uses shortening, I really enjoy the taste of Sawai Soy Sauce's soy sauce rusk. Today, the black shichimi flavor was out of stock, so I bought the sansho flavor. It does have the distinct taste of sansho, but the spiciness is a bit weak compared to the deliciousness of the black shichimi flavor. The "Re-brewed Soy Sauce" for 700 yen is made without using saltwater during the soy sauce making process, and it is re-brewed with dark soy sauce. It has a mellow taste with a hint of sweetness, and the saltiness is not overpowering. It has a rounded flavor, and I really like this taste. I want to use this soy sauce for sweet and salty simmered dishes. It's a bit extravagant to use this for everyday cooking, but it's delicious. The "Soy Sauce Rusk (Black Shichimi)" for 450 yen contains dice-shaped rusks packed tightly in a bag. The flavors are plain, sansho, and black shichimi. The combination of soy sauce and butter's savory aroma, crunchy texture, and the punch of black shichimi create an irresistibly delicious taste. The only downside is the use of shortening. The "Kyoto Moromi" is a thick and tangy moromi. It can be used as a dip for fresh vegetables like cucumbers, but it might be a bit too strong on its own.

About a 5-minute walk west from the Kyoto Imperial Palace stands the "Sawai Shoyu Main Store." Established in the twelfth year of the Meiji era, the store relocated to its current location around the sixteenth year of Meiji and has been making soy sauce ever since. Kyoto is such a delightful city! You can come across lovely buildings while walking around. I stumbled upon this soy sauce shop after having lunch at La Camartina! The store, with its white-walled warehouse and wooden storefront, is quite old and charming. As you approach the entrance, you can see large barrels inside the store. It has a wonderful atmosphere. I still order soy sauce and miso from my hometown. I couldn't just pass by such a wonderful shop. The large cedar barrel inside the store catches your eye. The products are displayed on small barrels in front of the large barrel or on a retro chest of drawers. The atmosphere is lovely. I purchased the sashimi soy sauce for 400 yen. Although it's labeled as sashimi soy sauce, you can use it not only for sashimi but also as a table soy sauce. It's not very suitable for cooking, but it can be used when simmering kelp. The label has a slightly modern feel to it. It contains sugar, making it easy to use and highly recommended. It has a dark color and a slightly sweet taste due to the sugar and corn syrup. It's similar to the soy sauce from my hometown and very convenient to use. The bottle can be used as a soy sauce dispenser, making it handy. They also have various other products like ponzu and dressings, and I would love to visit again. Recently, the NHK Special "Japanese Cuisine: A Millennium of Mystery Flavors" featured this shop as well.

Nara and Kyoto foodie trip, souvenir edition I decided to visit based on the reviews of two reviewers. On the day we arrived in Kyoto, we enjoyed suppon at Oichi-san and then continued walking eastward, crossing Horikawa Street and arriving near the Imperial Palace. There is a soy sauce shop here that has been around since the early Meiji era, with a quaint atmosphere that might make unfamiliar travelers hesitate. However, once you muster up the courage to step inside, you will be welcomed by a variety of products such as soy sauce, moromi, and rusk, as well as friendly staff. The still active soy sauce barrels and koji bacteria that produce delicious soy sauce behind the scenes also seem to welcome you with kindness, felt through your eyes and nose. The 5th generation owner explained various things to us, allowed us to taste the soy sauce, and shared its flavor with us. We are weak when it comes to tasting, so we ended up buying a lot as usual. The products we bought are as follows: - Sawai Soy Sauce Rusk ¥400 - Soy Sauce Rusk with Sansho Pepper ¥420 - Soy Sauce Set (soy sauce pouring type) 100ml ¥1500 - Tote Bag Set (see image for contents) ¥2400 - Pouch Set (see image for contents) ¥1600 - Kyoto Sashimi Soy Sauce 500ml ¥450 - Kyoto Ponzu Vinegar 300ml ¥600 We had them delivered the next day by express delivery (shipping to Kanto region was ¥710). Since we eat hot pot all year round at home, we quickly run out of ponzu vinegar, so we bought an extra bottle in addition to the set. Since we often have sashimi on the table, we also bought a bottle of sashimi soy sauce. The ponzu vinegar here is made with soy sauce, pure rice vinegar, and the juice of yuzu, sudachi, and grapefruit, with a mild acidity, rich aroma, and sweetness, giving a very refreshing feeling. The sashimi soy sauce has a rich aroma and texture, which I personally think may not be suitable for white fish sashimi, but it can compete head-on with strongly flavored fish like tuna. It might be perfect for tuna lovers!! However, I think it's best not to use it with white fish. The moromi is a seasoned mixture of cucumber, eggplant, and ginger, which can be enjoyed as a side dish, served on rice, or dipped with vegetable sticks, making it very versatile. It's slightly salty, so mixing it with mayonnaise may enhance the flavor even more. Now, about the soy sauce rusk, this is highly recommended. The sweetness of sugar, the saltiness of soy sauce, and the burnt flavor of soy sauce create a unique taste that is irresistible. The fragrant aroma of soy sauce will make you feel proud to be Japanese. So, I highly recommend it! Everyone has their own preferences when it comes to soy sauce, and many people use similar types, so it's best to try and decide on the taste at the store (so it may not be suitable for souvenirs other than for personal use). Therefore, my recommended souvenir is the soy sauce rusk! This is really recommended!

I also visited this shop after reading a review by the MyReviewer Tamakazura-sama. The shop had soy sauce barrels inside, and I thought it was a really nice shop. I also did some shopping for home. There were various products, and I was very indecisive, but this time I bought moromi soy sauce, sashimi soy sauce, and senbei (all in tabletop soy sauce dispensers). Moromi soy sauce is said to be good as a dip for raw vegetables sticks and as a snack with alcohol. I tried it right away, but it was a bit strong and had a unique taste. Mixing a little mayonnaise made it easier to eat. The senbei with moromi soy sauce had a unique aroma, and those who bought it thinking it was a normal soy sauce flavor were surprised by the numbing spiciness of the sansho pepper. The sashimi soy sauce and aged soy sauce were both convenient to use on the dining table. The simple design of the soy sauce dispensers would make a nice souvenir. I would like to buy this soy sauce again when I visit Kyoto. When I asked for permission to take photos inside the store, they kindly agreed and even offered to take a photo of me and my husband together. I declined and left the shop. Soy sauce and dried goods can be enjoyed for a while after returning home, bringing back memories of a fun trip.

As I was cycling around Kyoto city, I suddenly caught a whiff of a fermented smell coming from somewhere. In front of me, there was an old-looking building, which turned out to be a long-established soy sauce shop. They were selling things like miso and soy sauce inside, so I decided to stop by. Since soy sauce from outside Kanto region tends to be sweeter, I asked the staff for a taste test. They suggested, "Why don't you try a sample first before deciding?" When I tasted it, it was a rich and salty soy sauce, just the way I like it. I imagined it would be delicious with a little drizzle on fresh Tai sashimi... In the end, I bought a bottle for home use and another as a souvenir. The one for souvenir had a beautiful label of Nishijin weaving. I'm thinking of making it a staple for Kyoto souvenirs from now on. The sight of the soy sauce barrels in the store was impressive. When I asked if there was anything inside, they said, "Why don't you climb up the ladder and take a look inside?" With some hesitation, I climbed up and peeked inside the barrel, where I saw a thick substance resembling moromi on the surface. It felt like a fun educational field trip, and I had a great time there.

Kyoto city Kamigyo-ku Favorite rating: ★★★☆☆ (3.6) After enjoying a delicious curry and leaving the restaurant, I stumbled upon an interesting shop on my way back to the site. It appears to be a soy sauce shop. Sawai Soy Sauce Main Store Despite being located in the middle of town, the building has a lot of charm. As I entered, a pleasant soy sauce aroma filled the air. It smelled incredibly delicious (laughs). Earlier when I was looking for a lunch spot, something caught my eye, so I decided to stop by. Soy Sauce Rusk At first, I was a bit puzzled by the idea of finding rusk at a soy sauce shop (laughs). I was offered a sample, and I must say, it was quite tasty. It had the sweetness typical of rusk, but with the added savory aroma of soy sauce, which left a very good impression on me. There was also a slight bitterness to it. Since it was a soy sauce shop, I naturally bought some to take home. Double-Aged Soy Sauce The aroma was similar to what I experienced when I first entered the shop. Tasting the soy sauce on its own, it had a slightly salty taste. However, when I tried it with some grilled saury, it was also delicious. I need to try it with other dishes as well. I was drawn in by the "Soy Sauce Rusk," but both the rusk and soy sauce left a positive impression on me. The building had a nice atmosphere, blending the image of a long-established shop with new offerings. I heard there was a parking lot on the north side of the shop, so I plan to visit again.

This time, the restaurant to conclude the trip is here! Its name is "Sawai Shoyu Main Store." Established in the 12th year of the Meiji era, it is a shop with a long history located about 5 minutes west of the Kyoto Imperial Palace, at the northwest corner of Shimmachi Street and Nakacho Street. Near the hotel where I stayed, I discovered a white-walled storehouse and a large wooden house with a prominent eave. I hesitantly opened the door to find a large wooden sign that read "moromi" and barrels outside the entrance. It had a somewhat intimidating atmosphere. With courage, I entered the store and was greeted by a row of large cedar barrels still in use, creating a magnificent sight. The furniture inside also told a story of history, evoking a nostalgic feeling. The staff at the store were very friendly, and I had a pleasant conversation with them. Even if you only want to buy one bottle of soy sauce or one moromi, they will sell it to you. Inside the store, they were selling "re-brewed soy sauce (dark)" and "aged soy sauce (for sashimi)" among other products. I came across a product that seemed unrelated to soy sauce, a "Men's Soy Sauce Rusk." Unlike regular rusks, these were bite-sized and easy to eat. They looked like sugar cubes. But since they used Kyoto moromi soy sauce, they were brown in color. I was hesitant, but I opened the bag and took a bite... Surprisingly, it was delicious! The texture was not just crunchy but crispy, and the subtle bitterness from the soy sauce combined with the sweetness of the rusk created a unique flavor. It was hard to describe, but it was undeniably tasty. I couldn't stop eating them. I highly recommend this product! Another recommended item was the "Cold Tofu Sauce (for tamagoyaki)." It had a smooth and mellow taste, reminiscent of reduced-salt soy sauce. It could even be enjoyed by adding hot water and drinking it as a soup. This shop is definitely worth a visit!

Soy sauce, miso, sake, and other seasonings cannot create good flavor without being able to communicate with koji mold. At Sawai Shoyu, artisans make soy sauce while talking to koji mold, feeling the temperature and humidity influenced by the four seasons. The soy sauce from Sawai Shoyu enhances the variety of dishes. I learned about the harmony of umami that carries the original taste of ingredients through the throat from a NHK program. Sending koji mold on a journey while saying "Let's make flowers bloom on dead trees." Sawai Shoyu is a seasoning that brings out the natural flavors of meat, fish, and vegetables. The climate of Kyoto, with its heat, cold, and humidity, is perfect for the journey of koji mold. When Kaneshichi bonito flakes from Kagoshima and Rausu kelp, rich in umami inosinic acid, come together, along with Sawai Shoyu, the umami appears golden and the deep, wide umami of Japan is created. It's no wonder that ingredients are eager to dive into that umami pool.

I always buy sashimi soy sauce from here.

I stumbled upon this soy sauce brewery while taking a stroll in the streets of Kyoto. Located slightly west of the Kyoto Imperial Palace in a residential area, the entrance exudes a strong soy sauce aroma. Although only a part of the building is accessible, I was able to fully experience the atmosphere of the soy sauce brewery. I decided to make a small purchase - a pack of moromi and a small bottle of ponzu soy sauce. I am sure they will be delicious. Enjoying them along with the memories of the soy sauce brewery will surely make them taste even better.

In November 2022, I received a gift from Mairevi-san. It's a set of 4 bottles of soy sauce from "Sawai Shoyu Honten" located on the west side of the Kyoto Imperial Palace. The store, established in 1879, is a traditional soy sauce brewery in a Kyoto machiya. I always run out of soy sauce and ponzu quickly, so I really appreciate this gift. The set includes: - Kyoto cuisine light soy sauce (75ml) for 350 yen - Marudaizu double-aged soy sauce for 350 yen - Kyoto kaiseki sashimi soy sauce for 350 yen - Sawai-san's Kyoto ponzu for 350 yen All of them have a delicious umami flavor and go well with various dishes like sashimi, cold tofu, hot pot, and salads. They are versatile and handy to have. Thank you for the treat!

2022.11 Nishi-Temma "Yakitori Enami" is a gift from a dining companion in Kyoto. It was sent by "Sawai Shoyu Honten," established in 1879, located west of the Kyoto Imperial Palace. The gift includes: - Hand-carry soy sauce 75ml in a paper bag, 4 bottles - Kyoto cuisine light soy sauce 350 yen - Marudaizu double-aged soy sauce 350 yen - Kyoto kaiseki sashimi soy sauce 350 yen - Sawai's Kyoto ponzu 350 yen The store is a traditional Kyoto townhouse with a large sign of Kyoto moromi and a lattice window with a bug cage. Inside, there are large barrels for brewing soy sauce, using high-quality soy sauce made with domestic ingredients and traditional methods. The gift consists of four types of hand-carry soy sauce in 75ml plastic bottles. We will compare and taste them with sashimi. Each soy sauce has its own unique characteristics: - Kyoto cuisine light soy sauce: suitable for cooking vegetables and clear soup, often used in Kyoto kaiseki cuisine. - Marudaizu double-aged soy sauce: rich in flavor and suitable for enhancing the taste of dishes like fish and meat. - Kyoto kaiseki sashimi soy sauce: slightly sweet and rich, perfect for sashimi with a unique aroma. - Sawai's Kyoto ponzu: a blend of light soy sauce, double-aged soy sauce, yuzu, sudachi, grapefruit juice, and apple vinegar, suitable for hot pot in winter and dressing in summer. When served in small dishes, each soy sauce varies in color, viscosity, richness, and flavor. Soy sauce is an essential condiment for Japanese cuisine. Thank you for the gift. Enjoy your meal! (●^o^●)