山口県·特産品
Kanro Shoyu (Yanai)
A single drop on your sashimi will surely surprise you with its richness. Yanai's 'Kanro Shoyu' is a double-brewed soy sauce where fresh brewed soy sauce is used instead of brine for the second fermentation. It is said to have been devised by merchants in Yanai during the Tenmei era of the Edo period. The name originates from the praise received when it was presented to the Lord of the Iwakuni Clan, who exclaimed, 'Kanro, Kanlu' (Sweet Nectar). Because it is slowly aged for one and a half to two years, it develops a thick, deep color and a mellow aroma. By brewing twice, the umami is significantly enhanced, bringing out the best in the flavor of your ingredients when used with sashimi. This is a prideful masterpiece nurtured by Yanai, which flourished as one of the leading port towns in the Seto Inland Sea.
Record it after reading
