Daimon Soy Sauce Brewery 大門醸造

In Nara, the ancient capital of Japan, we continued to brew natural and delicious mature soy sauce in the traditional method, using wooden barrels made of Yoshino cedar which have been handed down from generation to generation.
In addition, the countless yeasts which inhabit our century-old storehouse and its tools make the "Daimon-kurazuki yeast" which contributes to the unique flavor of our soy source.

"Kioke" are wooden barrels made of cedar wood which have long been used to prepare and store sake, soy sauce and miso in Japan.
It is more than just a container, as it is said that the wood itself provides an ideal environment for microorganisms such as yeast, making it possible to produce high quality soy sauce, and the wooden barrels produce soy sauce of better quality the longer they are used.
Among "kioke", those made of Yoshino cedar are highly valued for their superior quality. At present, however, due to the difficulty of securing Yoshino cedar, a shortage of craftsmen, and the appearance of containers made of enamel, FRP, and stainless steel, the use of wooden barrels made from Yoshino cedar is threatened, and there are ongoing projects to encourage the use of traditional wooden barrels.

The "koji-mold (Aspergillus oryzae)" which is necessary for soy sauce production is a microorganism unique to Japan. It is designated as the "national fungus", and is deeply involved in the preparation of other foods such as sake, miso, amazake, etc.

We are very particular about our ingredients – we use soybeans and wheat grown in Japan without agricultural chemicals.
In order to maintain the original taste of the ingredients, we do not use chemical seasoning or extracts.
As a brewery that is headed by a woman, which is rare in Japan, we develop our products while ensuring food safety and reliability from a woman's point of view, and we proudly deliver our reliable and safe soy sauce for daily meals, and for all ages, with love.

製麹Koji Production	Steamed soybeans are mixed with wheat that is roasted and crushed, after which koji (Aspergillus oryzae) is added to seed the mixture. The mixture is put in the koji culturing room for three to four days to propagate koji, with careful checks. Maintaining the right temperature and humidity is essential for making good quality koji. This is the most significant step in soy sauce production.
櫂入Stirring of fermentation mash	The koji is mixed with salt water and put in a wooden barrel. The wooden barrels, which have been used repeatedly over many years, are full of useful microorganisms and have a positive effect on fermentation. This mixture is called moromi (mash of unmatured soy sauce). This process of mixing salt water and koji well to help fermentation is called “kaiire”, and it is repeated while the moromi is not yet matured.
熟成Maturation	Daimon soy sauce is matured for about two years (two summers and two winters). Temperature control is an important factor in soy sauce production. It is said that Nara Basin’s climate - hot summers and cold winters - is suitable for brewing. It takes years to make delicious soy sauce.
絞りFiltration	Matured moromi is poured into cloth bags (furoshiki) and pressed to extract. The raw soy sauce full of live yeasts.
火入れHeat treatment	The extracted raw soy sauce is heated to pasteurize it and to stop further fermentation, making the soy sauce shelf-stable. Salt acts as a natural preservative. No other preservative is used in Daimon kioke-jikomi soy sauce.

The soy sauce lees remaining after the squeezing process is not thrown away. It is so nutritious that it was used as a fertilizer for neighboring farmers in the past. Nowadays it is utilized as feed for sheep and eventually returns to the soil.
We are ecologically sensitive and do not over-produce. We make high quality soy sauce which satisfies people in small portion.
We also work to raise awareness of soy sauce which is a significant element in traditional Japanese cuisine.