White Soy Sauce 2025 SHINKO

SHINKO is the name of the Master Soy Sauce Maker who taught Adrien David-Beaulieu and Madina Querre the ancestral know-how of authentic Japanese soy sauce. In the heart of the Saint-Emilion region, they produce three soy sauces together: white, brown, and black, using organic grains grown just 14km from the Château Coutet winery, Adrien's family's vineyard where they have established their production.

SHINKO White, known as Shiro in Japanese, is a rare soy sauce, mainly used in the Kansai region. Composed primarily of wheat, a cereal found mainly in this region, it contains only 10% soybeans.

Following a traditional fermentation process using koji, it undergoes a 7-month maceration with manual punch-downs during the first few months. Traditionally in Japan, this maceration lasts only 3 months.

It is characterized by subtle floral notes, quite different from traditional soy sauce. This sauce is filtered to preserve the true expression of its flavor. It pairs easily with Western dishes, raw or cooked vegetables.