Ono Pure Water Restaurant
- Menu introduction
The temperature remain constant at 14℃
This soy sauce is made of groundwater from deep wells,
where the temperature is 14℃ throughout the year.
The temperature of the soft water feels cool in summer and warm in winter.
This stable temperature is vital for giving soy sauce
its delicious flavor: for the brine used in making the fermenting mash,
for dipping the soybeans, or for controlling the fermentation process.
Ono’s environment ensures we make the best use of our abundant water
supply for producing soy sauce.
This is one of the reasons the soy sauce brewing industry flourishes here.
A Once a Year Challenge
All is still and quiet in the early winter mornings
as if the snow absorbs the sounds of rice malt production.
The bitter cold here focuses the craftsman’s thoughts.
It is busy up until May when the hot and humid weather
characteristic of this basin region area begins.
In autumn, the end product is ready: soy sauce.
We use this year’s soy sauce when we eat as a seasonal flavoring for food at harvest-time.
Now we finally get to taste the completed product.
Making soy sauce is a challenge that we undertake only once a year.