For more than 100 years, Daitoku, a Shoyu maker located in Yabu City, Hyogo Prefecture has been bringing naturally-brewed shoyu to their customers. Since their founding in 1910, this Kansai-based Shoyu maker has used methods for making authentic Japanese shoyu that have been left unchanged. Keeping the culture of traditional brewing methods is one of the most important sentiments to Daitoku, and they continue to strive and follow this standard.
Another main point of interest to Daitoku is the use of local and domestic products. They believe that carefully selecting all of the raw materials to be used in their products makes a big difference in the quality of their final products. They ensure that all of their products are domestic by only working with farmers, fishermen, and brewers. By creating local relationships, they can also assure that the raw materials are not genetically-modified and farmed without the use of pesticides, chemical seasonings, preservatives, or coloring agents.
Their natural method of making shoyu allows the shoyu to naturally age without being heated. The shoyu is slowly aged in a traditional wooden storehouse full of many kinds of yeast and lactic acid bacteria, which are fundamental for shoyu fermentation. The use of natural wood and fermentation agents allows for robust and umami-packed shoyu to be created.
Daitoku offers a variety of shoyu-based products, including barrel-aged shoyu, flavor infused-shoyu, shoyu-based dressings, and more. Every product from Daitoku has been created with intense thought, love, and care so that customers can receive exquisite shoyu-based products that they can incorporate into their daily routines.
