木桶と微生物に、手を尽くす醤油蔵

1905年（明治38年）創業。松本市里山辺の大久保醸造店は、小さな蔵ならではの質を追求してきた醤油・味噌の蔵です。料理人にも選ばれてきた味を、原料と醸造の両面から支えています。

原料は、産地と等級まで。
醤油づくりに使う大豆や小麦は国産。産地や等級を確かめて選び、素材の持ち味を醸造の土台にしています。

木桶の菌を大切に、蔵は清潔に。
木桶で時間をかけて発酵・熟成させる天然醸造。桶の内側の微生物を大切にしながら、外側には漆を塗り、蔵の壁や床下には炭を入れるなど、湿気を抑える工夫を重ねています。

生産量を増やすより、麹のための環境を。
麹づくりの設備を改良した際には、面積を倍にしながら生産量は増やしませんでした。原料が上階から下階へ進む蔵の構造にも、移動を短くし、清潔に仕込むための工夫があります。

三種の節を、しょうゆと合わせて

「琥珀だし」は、本醸造しょうゆに、そうだぶし、かつおかれぶし、さばぶしを合わせた希釈用のつゆ。みりんや砂糖、食塩などで味を整えた、だしとしょうゆを一緒に使える一本です。

料理の色合いを生かしやすい淡い色も持ち味。煮物やだし巻き、鍋のつゆなど、素材を引き立てながら味の土台を整えたい料理に取り入れられます。

鍋にも、小さな副菜にも

鍋やおでん、麺のつゆには、商品の案内を確かめて薄めてから。だし巻きや煮物には、ほかの調味料との兼ね合いを見ながら加え、少量ずつ味を整えてみてください。

おひたしに添えたり、納豆のたれに使ったりと、小さな一皿にも。山肴やまきからは、使い慣れた料理を一つ選び、まずは普段のだしやしょうゆの使い方と比べて試すことをご提案します。

だしの旨みと、梅の酸味を使い分ける

同じ大久保醸造店の「梅しょうゆ」は、料理の仕上げに梅の風味を重ねたいときに。だしの土台をつくる琥珀だしと、添える味を変える梅しょうゆ。食卓で担う役割に目を向けてお選びください。

お手に取る前に

商品名

琥珀だし 200ml

作り手

株式会社大久保醸造店

素材の特徴

しょうゆと、そうだぶし・かつおかれぶし・さばぶしを用いた希釈用つゆ。200ml。

原材料・アレルギー表示、調理や保存については、商品の表示をご確認ください。

A Soy Sauce Brewery Devoted to Wooden Barrels and Microorganisms

Founded in 1905 (Meiji 38). Located in Satoyamabe, Matsumoto City, Okubo Brewery is a soy sauce and miso brewery that has consistently pursued the high quality unique to a small-scale operation. The brewery supports the flavors—which have been favored by chefs—through careful attention to both ingredients and the brewing process.

Ingredients: The brewery verifies everything down to the region of origin and grade.
The soybeans and wheat used in its soy sauce production are grown in Japan. The brewery carefully selects them by verifying their region of origin and grade, using the natural flavors of these ingredients as the foundation of its brewing process.

Cherishing the Microorganisms in the Wooden Barrels, Keeping the Brewery Clean.
The brewery uses natural brewing methods, allowing the soy sauce to ferment and age slowly in wooden barrels over time. While carefully nurturing the microorganisms inside the barrels, it applies lacquer to the outside and places charcoal in the walls and under the floors of the brewery to control humidity.

Prioritizing the environment for koji over increasing production volume.
When the brewery upgraded its koji-making facilities, it doubled the floor space without increasing production volume. The brewery’s structure—where raw materials move from the upper to the lower floors—is also designed to minimize transport distances and ensure a clean brewing process.

Three Kinds of Dried Fish Flakes with Soy Sauce

Kohaku Dashi is a concentrate made with traditionally brewed soy sauce and three kinds of dried fish flakes: sodabushi, katsuokarebushi, and sababushi. Mirin, sugar, salt, and other seasonings balance the flavor, bringing dashi and soy sauce together in one bottle.

Another key feature is its pale color, which helps bring out the natural hues of dishes. It can be used in dishes where you want to create a flavorful base that complements the ingredients—such as simmered dishes, dashimaki omelets, and hot pot broths.

For hot pots or as a small side dish

For hot pots, oden, and noodle broths, check the product instructions and dilute the seasoning before use. For dashimaki and simmered dishes, add the seasoning while balancing it with other seasonings, and adjust the flavor little by little.

Use it in small dishes too, such as ohitashi vegetables or a sauce for natto. Yamazakana Yamaki suggests choosing a familiar dish and trying it alongside your usual way of using dashi and soy sauce.

Using the umami of the broth and the tartness of the plum to their full potential

Okubo Brewery’s Plum Soy Sauce adds ume flavor as a finishing touch. Kohaku Dashi builds a dashi base, while Plum Soy Sauce changes the flavor served alongside a dish. Choose according to their roles at your table.

Before You Pick It Up

Product Name

Kohaku Dashi Concentrate, 200ml

Maker

Okubo Brewery Co., Ltd.

Ingredients and Features

A concentrated soup base made with soy sauce, soda-bushi, aged dried bonito, and dried mackerel. Dilute before use. 200ml.

Please check the product label for information on ingredients, allergens, preparation, and storage.