SHINKO 2025 Black Soy Sauce

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 Noire, Kijoyu in Japanese, is made according to an ancient Japanese recipe, using 50% soybeans and 50% roasted wheat. Following its artisanal fermentation with koji, it ages for 400 days in a traditional wooden vat used in wine cellars and benefits from weekly manual punch-downs.