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Shinko Noir 20cl – Sauce Soja du Château Coutet

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19,80 €

Brussels’ starred chefs are already fans!

Made using the ancestral Japanese recipe, 50% soybeans and 50% roasted wheat. Fermented for 18 months in barrels. The deliberate choice to filter this dark soy sauce, as an alternative to pasteurization, allows for the full preservation of its flavor and aroma. It precisely illustrates the UMAMI flavor.

Shinko artisanal dark soy sauce, made in the GrandSaint-Emilion region and in strict accordance with Japanese traditions. The result of a collaboration between Toshiro Shinko, the founder of Yuasa Soy Sauce in Wakayama Province, Japan, and Adrien David Beaulieu of Château Coutet Grand Cru in Saint-Émilion, as well as Madina Querre, a social anthropologist, this alliance transcends cultural and culinary boundaries.
The deliberate choice to filter this dark soy sauce, as an alternative to pasteurization, allows for the full preservation of its taste and olfactory characteristics. It precisely illustrates the UMAMI flavor.

Artisanal soy sauce, made in the GrandSaint-Émilion region and in strict accordance with Japanese traditions. The result of a collaboration between Toshiro Shinko, the founder of Yuasa Soy Sauce, in the Wakayama province of Japan, and Adrien David Beaulieu of Château Coutet Grand Cru in Saint-Émilion, as well as Madina Querre, a social anthropologist, this alliance transcends cultural and culinary boundaries.

Aging potential

à boire

Technical sheet

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