San J Shoyu, Whole Soybean
Organic Shoyu is brewed with soybeans and wheat resulting in a more aromatic sauce perfect for dipping or as a table condiment. It is naturally brewed for up to six months. There is no added MSG or artificial preservatives.
Fat Free/Low Carb/Kosher
Water, whole soybeans, salt, whole wheat, alcohol (to preserve freshness).
When San-J founder San-Jirushi decided to build a plant to brew Tamari in North America, there was an instant attraction to Virginia. With climate an important factor in the Tamari brewing process, and that of the Chesapeake Bay area being quite similar to Mie, Richmond was a perfect choice. In addition, Richmond is close to both the mountains and the bay, again bearing a remarkable resemblance to Mie. With access to vital roadways and rail distribution networks, the decision was easy.
San-Jirushi was founded by the Sato family in 1804 as a Tamari and miso company. It was built in Mie, Japan, more than 200 years ago because its hot humid summers and chilly winters are ideal for Tamari fermentation. At one time, Tamari was brewed with the waters that flow out of the nearby Suzuka mountain range, which is fabled in Japanese folklore for its purity. Three major rivers, the Ibi, the Kiso and the Nagara, which flow into the Bay of Ise also made Mie the perfect location. In early times, this river system was San-Jirushi's access to raw ingredients as well as its main channel for distribution. San-Jirushi's logo of three horizontal bars represent the three rivers. The name San-Jirushi means "the mark of three".
Today, family continues to play a vital role at both San-J and San-Jirushi. Both companies are still managed by members of the Sato family. Current San-J President, Takashi Sato, is an eighth generation member of the founding family.