[Fueki Soy Sauce Co., Ltd.] Don’t miss this once-in-a-century miracle! In order to pass on the soy sauce that is only 1% made in wooden barrels to the future. We hold a founding festival where you can see the birth of a huge wooden barrel
Fueki Soy Sauce Co., Ltd. Press release: October 30, 2024 Don’t miss this once-in-a-century miracle! In order to pass on the soy sauce that is only 1% made in wooden barrels to the future. We hold a founding festival where you can see the birth of a giant wooden barrel up close. A long-established soy sauce brewery with a history of 235 years takes on the challenge. To connect sustainable craft soy sauce made in wooden barrels to the future 100 years from now. Holding the making of a huge 50 koku (9000 liters) cedar wooden bucket
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-1b22f6a4b6166387d0c73e7e5cd059c3-1108×1477.jpg
long-established soy sauce brewery celebrating its 235th
anniversary.With the aim of passing on “traditional craft soy sauce made in wooden vats” to the future, the company is now very few in number. Thank you for bringing together all the “Oke craftsmen”. Huge new tub, largest ever I am trying to make it. It is a rare opportunity in the Tokyo metropolitan area to see the production of a bucket of this size up close, and this is a rare opportunity that only happens once every 100 years.
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-f6429fe03ae4d0739836d9b70637e864-1920×1280.jpg At the time of production of 20 stones in 2018. At the completion announcement, write your thoughts for the future on the bottom plate
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-584f47c15e993451fcce8a8f3d63416b-1191×801.png Complete by driving in the bottom plate Fueki Soy Sauce restarted making wooden barrels in 2016 for the first time in 50 years, and has continued to hold them regularly since then. We have scaled up each time with 20 koku in 2018 (produced approximately 3,600 liters of soy sauce) and 30 koku in 2021 (produced approximately 5,400 liters of soy sauce). This has been our goal since the beginning of 2016, and is said to be the largest in Saitama Prefecture and the Kanto region, including Fueki Soy Sauce. Making a huge vat of 50 koku (produces about 9000 liters of soy sauce) is our first attempt in about 150 years since the Meiji era. It becomes.
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-cb396ea755c2f023de1d316e64048e71-1477×1108.jpg Plane the side board
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-46bf90d55434d701240d641c275f0e89-1477×1108.jpg A rare opportunity to see wooden barrels being made up close (photo taken on October 29th) Only 1% of the soy sauce is made in wooden barrels Producing soy sauce in wooden barrels takes more time and effort than artificially speeding up fermentation in stainless steel or tanks, so currently Only 1% of total soy sauce production has decreased to. However, we are proud that microorganisms such as yeast remain alive in the wooden vat and fermentation progresses slowly, producing a unique and delicious soy sauce. Above all, we feel our mission as a long-established company is to continue to make soy sauce, a seasoning that plays a central role in Japan’s Japanese food culture, while preserving traditional manufacturing methods. In order to sustain wooden barrel preparation into the future, there must be craftsmen who make wooden barrels. For the craftsmen This is my first attempt at making a huge 50-koku wooden bucket . Wooden barrels were once widely used in sake breweries and miso breweries, but they are now almost extinct, and the number of wooden barrel craftsmen has also decreased. As Japan’s fermentation and brewing culture changes, this is an initiative in which soy sauce craftsmen and wooden barrel craftsmen team up to connect traditional manufacturing methods. The popular factory tour “Kinbue Soy Sauce School” has been visited by 120,000 people in less than five years since opening Fueki Soy Sauce opened the “Kinbue Soy Sauce Park” in 2019 with the aim of spreading the word about this precious “wooden barrel preparation”. The “Kinbue Soy Sauce School” factory tour, which you can easily visit on weekends and holidays without making reservations, is a fun way to learn about what and how soy sauce is made in a school format, and it’s free. In less than five years since opening, 120,000 people have enrolled. It is a one-of-a-kind content in which craftsmen who are actually involved in making soy sauce, including the 12th generation owner Kichigoro, personally convey their thoughts and the appeal of soy sauce.Recently, it has attracted many inbound tourists from all over the world, including Europe, Asia, and Dubai. People are also visiting.
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-d5ffdbc45ba7796e4a90c34a1f94216c-865×575.png Factory tour where you can experience the scents and have fun learning about them
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-beeffc4f2c90057f0e39c1b15f801c60-435×335.png Soy sauce craftsmen who pass on the charm of soy sauce
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-ddaa2e15047c5a467dea32470d1ff685-860×558.png A brewery lined with wooden barrels that have been used for over 150 years The attached “Shoyu Kura Restaurant” focuses on homemade udon noodles with the concept of “expressing the deliciousness of soy sauce through soup stock”. The “Koku Oke Udon Obanzai Set,” which has udon noodles in a small wooden vat handmade by a wooden vat craftsman, the “Taste Comparison Udon” where you can compare the tastes of soy sauce, and the soy sauce soft serve ice cream and the “Soy Sauce Baumkuchen” made in our own workshop. You can also enjoy sweets such as.
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-2cf2da81906729463a359b93ad2e62dd-3900×2600.jpg Soy sauce soft serve ice cream is popular for its caramel-like taste
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-1c170dae8fddd1082062e5be75df48ae-856×571.png “Koodan udon obanzai set” that you can enjoy in a wooden tub handmade by a wooden barrel craftsman You can also experience stirring mash with a paddle, taste freshly squeezed raw soy sauce, and sell limited gourmet food! This year, as part of our 235th anniversary commemorative project, we started making vats on October 22nd, and we are planning to finally unveil the completed 50koku vat this weekend on November 3rd. Also, together with “235th Anniversary Founding Festival” will be held for 3 days from November 2nd (Saturday) to November 4th (holiday month) . This will be a very valuable
opportunity to see the making of giant buckets up close. At the founding festival, there will be a “paddle pounding experience” where you can stir the “moromi” that is the base of soy sauce, a tasting of freshly squeezed raw soy sauce, a limited sale of raw soy sauce that is not generally available, and special gourmet food only available on this day. Scheduled for sale.
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-a691390df9cbee820c5df9c1da22922c-1108×1477.jpg On November 3rd and 4th, you can also experience stirring moromi!
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-b52f514f76baf271c66d4d701d11832e-1108×1477.jpg There are many photo spots such as face panels Event details ◆Making a 50koku vat : October 22, 2024 (Tuesday) to November 3, 2024 (Sunday) ◆Founding festival : November 2, 2024 (Sat) – November 4, 2024 (holiday) 10:00 – 15:00 ◆Completion of 50koku vat : Around 12:00 noon on Sunday, November 3, 2024 Cost: Free (Oke making tours and factory tours are free, shopping and meals are charged separately) ◆Kinbue Soy Sauce School (factory tour): Held every 15 minutes (every 30 minutes on November 2nd) from 10:30 to 15:30. Advance reservations are required, and same-day registration is also possible. There is no cost. Place :Fueki Soy Sauce Co., Ltd. Head Office/Kinbue Soy Sauce Park (654 Kamiigusa, Kawashima-cho, Saitama Prefecture) 20 minutes by bus from Kawagoe Station/Hon-Kawagoe Station, or 5 minutes from Ken-O Expressway Kawashima Interchange URL https://kinbue.jp
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-19e90ecab7803f306941aff63d34eee7-604×856.png On November 3rd and 4th, we will be selling special limited gourmet food and valuable raw soy sauce that is not generally available! https://img.youtube.com/vi/0RrNsb48fls/sddefault.jpg
https://www.youtube.com/watch?v=0RrNsb48fls This is from when I built a two-stone bucket in 2016. This time we will be making a huge wooden bucket 50 times the size of this one
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-5d383c4233c447b4144a4faa3b7110a7-1474×1110.jpg The warehouse building is a direct sales store and restaurant, and the Baumkuchen workshop is on the left.
https://prcdn.freetls.fastly.net/release_image/85590/4/85590-4-f07526d23960e1b91afac66b78c26534-861×572.png “Soy sauce Baumkuchen” baked in the workshop is a popular souvenir Comment
