詳細說明
太長不看
這趟旅程不是走馬看花的觀光，而是帶你鑽進川越附近一座還在用古老木桶慢慢發酵醬油的傳統釀造廠，親眼看到醬油怎麼在比你還高的木桶裡耗上幾年熟成。錯過這趟，你大概永遠不會知道超市一瓶兩百日圓和一瓶三千日圓的醬油，差別到底在哪。目錄：
Two guests press soy sauce by hand at a traditional brewery near Kawagoe in Saitama. Together they lean on a long wooden lever that presses down on a cloth-wrapped mash inside a wooden tub and frame. The person on the left, seen from behind, wears a fuzzy gray sweater and dark plaid trousers, while the person on the right wears a navy happi coat over jeans and white sneakers, with a sash printed with the brewery's name; their face is covered by a circular cartoon sticker. The room is finished in light wood paneling with a curved beam overhead bearing calligraphy for a hands-on craft experience. The walls carry Japanese posters and price lists for bottled soy sauce, plus an English sign explaining what moromi, the soy sauce mash, is, confirming this is the pressing and tasting space of a working shoyu brewery that hosts visitor experiences.
Two guests press soy sauce by hand at a traditional brewery near Kawagoe in Saitama. Together they lean on a long wooden lever that presses down on a cloth-wrapped mash inside a wooden tub and frame. The person on the left, seen from behind, wears a fuzzy gray sweater and dark plaid trousers, while the person on the right wears a navy happi coat over jeans and white sneakers, with a sash printed with the brewery's name; their face is covered by a circular cartoon sticker.
The room is finished in light wood paneling with a curved beam overhead bearing calligraphy for a hands-on craft experience. The walls carry Japanese posters and price lists for bottled soy sauce, plus an English sign explaining what moromi, the soy sauce mash, is, confirming this is the pressing and tasting space of a working shoyu brewery that hosts visitor experiences.
圖片中的可見文字
こだり体験
550円
300円
710円
500円
350円
450円
1000円
彩の国黒豚使用
豚丼
漬物・味噌汁付き
2階限定販売
しぼりたて
生しょうゆ
150ml 500円 (税込)
360ml 770円 (税込)
自分しぼり
料金 2800円
ユダタ
もろみとは・・・
醤油を搾る前の状態のもの。
豆と塩水を混ぜて木桶で1年
かけて醗酵、熟成させます。
What is “moromi” ...
Soybean and wheat are mixed to
and salt, and left to ferment one ye
year in wooden vats. After one
and wheat mixture becomes mash
‘Moromi’, soy sauce mash before
A visitor stands beside a towering wooden soy sauce fermentation barrel that rises well above their head, photographed from a low angle inside a traditional brewery near Kawagoe, Saitama. The barrel is built from pale vertical staves cinched with wide woven bamboo bands around its middle, and the visitor rests a hand on its rim, emphasizing the sheer scale of the vessel. They wear a black and cream argyle sweater, blue skinny jeans, and white sneakers, with their face covered by a round cartoon sticker overlay. The surrounding space is rustic wood throughout, with exposed ceiling beams and aged plank walls, giving the sense of a centuries-old brewing warehouse where such barrels are still used for fermentation.
A visitor stands beside a towering wooden soy sauce fermentation barrel that rises well above their head, photographed from a low angle inside a traditional brewery near Kawagoe, Saitama. The barrel is built from pale vertical staves cinched with wide woven bamboo bands around its middle, and the visitor rests a hand on its rim, emphasizing the sheer scale of the vessel. They wear a black and cream argyle sweater, blue skinny jeans, and white sneakers, with their face covered by a round cartoon sticker overlay. The surrounding space is rustic wood throughout, with exposed ceiling beams and aged plank walls, giving the sense of a centuries-old brewing warehouse where such barrels are still used for fermentation.
圖片中的可見文字
No clearly readable text is present in the image.
醬油，究竟是什麼？
醬油（Shoyu），日本醬油，絕不只是調味料。它是數百年發酵藝術的結晶，將大豆、小麥、鹽和水轉化為截然不同的東西。關鍵？麴菌（Koji），就是那種負責味噌、清酒和味醂的同一種黴菌（Aspergillus oryzae）。
工序從蒸大豆、烘焙小麥開始。這些與麴菌孢子混合，培養在溫暖、濕潤的環境中。經過二至三天，加入鹽水後形成稱為「醪」（moromi）的發酵泥。然後，便是漫長的等待。
| 類型 | 日文名稱 | 特徵 | 最適用於 |
|---|---|---|---|
| Koikuchi | 濃口醤油 | 顏色深濃、口感豐富，是標準型 | 通用型 |
| Usukuchi | 薄口醤油 | 顏色較淺、更鹹 | 想保留料理顏色時使用 |
| Tamari | 溜まり醤油 | 幾乎不含小麥，味道濃厚 | 生魚片、沾醬 |
| Saishikomi | 再仕込み醤油 | 雙重釀造，層次複雜 | 精緻料理點睛 |
| Shiro | 白醤油 | 小麥比例極高，顏色非常淡 | 清淡料理、湯品 |
Two enormous traditional wooden fermentation barrels dominate the frame, standing side by side with only a narrow walkway between them. Their staves are weathered pale wood streaked with decades of dark soy sauce residue, and each barrel is tightly wrapped near the top and around the middle with woven bamboo binding held by rope, the traditional method for holding these huge vats together without metal hoops. The barrels sit in a dim, rustic brewhouse with exposed rough-hewn timber roof beams overhead and plank walls stained almost black from years of fermentation. Dark drips and stains spread across the concrete floor at the base of each barrel, and daylight from the left catches the texture of the aged wood, giving the scene the atmosphere of a centuries-old soy sauce brewery.
Two enormous traditional wooden fermentation barrels dominate the frame, standing side by side with only a narrow walkway between them. Their staves are weathered pale wood streaked with decades of dark soy sauce residue, and each barrel is tightly wrapped near the top and around the middle with woven bamboo binding held by rope, the traditional method for holding these huge vats together without metal hoops. The barrels sit in a dim, rustic brewhouse with exposed rough-hewn timber roof beams overhead and plank walls stained almost black from years of fermentation. Dark drips and stains spread across the concrete floor at the base of each barrel, and daylight from the left catches the texture of the aged wood, giving the scene the atmosphere of a centuries-old soy sauce brewery.
圖片中的可見文字
No clearly readable text is present in the image.
木桶（Kioke）：活著的木製容器
讓這些傳統酒廠顯得特別的，就是Kioke——用日本杉木製成的巨大木桶，moromi就在裡面發酵。有些桶子已經超過150年歷史，甚至大到可以讓好幾個人同時站在裡頭。
真正獨特之處在於：木頭的細縫裡住著數以十億計的微生物、細菌和酵母，這些微生物已在此族繁衍生息、世世代代。每間酒廠擁有自己的微生物群落，其獨特的活體文化孕育出專屬的醬油滋味。所以沒有哪一家手工醬油味道會完全一樣。
在Kioke木桶中發酵，至少需18個月，經常長達兩至三年。有些頂級種類甚至熟成長達20年。在這段期間，複雜的風味因而形成，這些味道是工廠用鋼桶快速幾個月量產根本無法比擬的。
壓榨醬油：親手觸摸發酵的Moromi
在許多傳統醬油廠，最大亮點就是親自動手壓榨體驗。你會學到，發酵完成的moromi是如何變成真正的醬油。
這個過程比想像中要費力：發酵數月甚至數年的moromi，成了濃厚的棕色發酵泥，先包在一種特殊棉布（sarashi momen）裡捲成被稱為「saku-fu」的形狀。然後放進傳統木製壓榨器，開始慢慢、均勻地用力壓榨。
A large translucent plastic bucket sits on a polished wooden table, filled nearly to the top with a thick, dark brown, crumbly paste glistening with soy sauce liquid. This is fermented soybean mash (moromi) at a stage of traditional shoyu brewing, before the liquid is pressed out. Smears of the paste mark the bucket's inner rim, and a 2-liter measurement marking is faintly visible inside the rim. In the background, the lower half of a person in dark clothing stands beside the table, indicating a hands-on brewing demonstration or workshop setting.
A large translucent plastic bucket sits on a polished wooden table, filled nearly to the top with a thick, dark brown, crumbly paste glistening with soy sauce liquid. This is fermented soybean mash (moromi) at a stage of traditional shoyu brewing, before the liquid is pressed out. Smears of the paste mark the bucket's inner rim, and a 2-liter measurement marking is faintly visible inside the rim. In the background, the lower half of a person in dark clothing stands beside the table, indicating a hands-on brewing demonstration or workshop setting.
圖片中的可見文字
2000
In a hands-on soy sauce brewing workshop, two people pour liquid from a large translucent white plastic jug into a dark cotton cloth bag held open over a stainless steel basin. The basin sits inside a sturdy pressing frame built from thick, worn wooden beams, part of the traditional equipment used to press fermented soy paste and extract shoyu. One worker, an older man in a navy t-shirt with a white Japanese character on the chest and a face mask pulled down around his neck, tips the jug with both hands while the other person, wearing a black wristwatch and a white beaded bracelet, keeps the cloth bag stretched open to receive the pour. The scene captures a step of hand pressing soy sauce during a visitor experience at a small brewery near Kawagoe.
In a hands-on soy sauce brewing workshop, two people pour liquid from a large translucent white plastic jug into a dark cotton cloth bag held open over a stainless steel basin. The basin sits inside a sturdy pressing frame built from thick, worn wooden beams, part of the traditional equipment used to press fermented soy paste and extract shoyu. One worker, an older man in a navy t-shirt with a white Japanese character on the chest and a face mask pulled down around his neck, tips the jug with both hands while the other person, wearing a black wristwatch and a white beaded bracelet, keeps the cloth bag stretched open to receive the pour. The scene captures a step of hand pressing soy sauce during a visitor experience at a small brewery near Kawagoe.
圖片中的可見文字
*(no clearly readable text)*
接下來幾乎像魔法一樣：深褐色、閃亮的醬油一滴滴滲透布料流出。香氣濃郁複雜——跟你在超市買到的完全不同。你聞得到數年的發酵、微生物的辛勤工作，以及濃郁的鮮味（Umami）。
最後，你將擁有一瓶親手現壓的新鮮醬油帶回家。它是未經巴氏殺菌、活著的新鮮醬油。味道絕對不是市面上買得到的。
Freshly pressed soy sauce drips from a traditional wooden press onto a cloth wrapped bundle. A massive, dark wooden beam presses straight down onto a bundle wrapped in cream colored fabric and tied with pale blue string; the cloth is stained dark where glossy brown shoyu pools and runs across its surface. The bundle sits over a stainless steel trough set into a wooden base, which channels the pressed liquid away. The scene takes place on a pale wood floor, and the photograph is taken through a glass panel, so reflections of the floor and the press overlap the view. A metal shelving unit is faintly visible in the background.
Freshly pressed soy sauce drips from a traditional wooden press onto a cloth wrapped bundle. A massive, dark wooden beam presses straight down onto a bundle wrapped in cream colored fabric and tied with pale blue string; the cloth is stained dark where glossy brown shoyu pools and runs across its surface. The bundle sits over a stainless steel trough set into a wooden base, which channels the pressed liquid away. The scene takes place on a pale wood floor, and the photograph is taken through a glass panel, so reflections of the floor and the press overlap the view. A metal shelving unit is faintly visible in the background.
圖片中的可見文字
No clearly readable text is present in the image.
A visitor at a traditional soy sauce brewery near Kawagoe, Saitama presses shoyu by hand. He wears a dark blue happi jacket over jeans and brown shoes, and stands on a floor mat marked with painted footprints, gripping a long wooden lever bar with both hands. The lever extends into a wooden press frame fitted with glass panels, and inside the press a cloth-wrapped bundle sits under the pressing arm. His face is covered by a round cartoon avatar sticker for privacy. The setting is the brewery's wooden shop interior, with hanging menu and product posters in Japanese, bottled soy sauces on shelves at the left, and signage advertising unpasteurized raw shoyu and a press-your-own soy sauce experience.
A visitor at a traditional soy sauce brewery near Kawagoe, Saitama presses shoyu by hand. He wears a dark blue happi jacket over jeans and brown shoes, and stands on a floor mat marked with painted footprints, gripping a long wooden lever bar with both hands. The lever extends into a wooden press frame fitted with glass panels, and inside the press a cloth-wrapped bundle sits under the pressing arm. His face is covered by a round cartoon avatar sticker for privacy.
The setting is the brewery's wooden shop interior, with hanging menu and product posters in Japanese, bottled soy sauces on shelves at the left, and signage advertising unpasteurized raw shoyu and a press-your-own soy sauce experience.
圖片中的可見文字
2階限定販売！
じぼたて
生しょうゆ
150ml
360ml
770円
(税込)
国産有機丸大豆
国産有機小麦
天日塩 使用
自分しぼ
醤遊王
☆彩の国黒豚使用☆
豚丼
漬物・味噌汁付き
1000
おすすめスイーツ
生胡桃のしょうゆ漬
100円(税込)
エヂタ
手削り香醤油
Inside a traditional soy sauce brewery shop near Kawagoe, a man in a beige sweater, light trousers, and a face mask stands gripping a long wooden lever, leaning into it as he presses soy sauce by hand at a wooden pressing station enclosed in glass. His feet rest on a marked footprint mat on the polished wood floor. The space is built of warm wood throughout, with menu posters and signs in Japanese posted around the counter, and a calligraphy banner hanging above. In the background, a small group of visitors wearing masks waits near the counter, where soy sauce bottles and goods are displayed.
Inside a traditional soy sauce brewery shop near Kawagoe, a man in a beige sweater, light trousers, and a face mask stands gripping a long wooden lever, leaning into it as he presses soy sauce by hand at a wooden pressing station enclosed in glass. His feet rest on a marked footprint mat on the polished wood floor. The space is built of warm wood throughout, with menu posters and signs in Japanese posted around the counter, and a calligraphy banner hanging above. In the background, a small group of visitors wearing masks waits near the counter, where soy sauce bottles and goods are displayed.
圖片中的可見文字
令和
まぐろ
★彩の国黒豚使用
豚丼
丼物・味噌汁付け
1000
600円
塩ツイダー
350
100円
ここでお待ちください
A close-up of a soy sauce tasting on a light wooden table. A person's hand holds a tiny white plastic spoon above a small black ceramic bowl filled with more of these spoons. Beside it, a small white dish holds a shallow pool of dark amber shoyu, the unpasteurized soy sauce being sampled. A laminated "RESERVED" sign with Japanese text lies under the bowls, and printed tasting sheets are visible at the table's edge, indicating a guided tasting session.
A close-up of a soy sauce tasting on a light wooden table. A person's hand holds a tiny white plastic spoon above a small black ceramic bowl filled with more of these spoons. Beside it, a small white dish holds a shallow pool of dark amber shoyu, the unpasteurized soy sauce being sampled. A laminated "RESERVED" sign with Japanese text lies under the bowls, and printed tasting sheets are visible at the table's edge, indicating a guided tasting session.
圖片中的可見文字
予約 RESERVED
生醬油（Nama-Shoyu）：為何「新鮮」才有差
很多人其實不知道：你在超市買到的醬油，都是經過巴氏殺菌的。這樣方便零售，因為未經巴氏殺菌的生醬油會繼續發酵、持續變化，風味難以穩定。但巴氏殺菌也同時殺死了所有活菌，很多讓新鮮醬油風味特殊的酵素也因此被破壞。
生醬油（Nama-shoyu），即新鮮未經殺菌的醬油，含有：
- 活性乳酸菌（益生菌）
- 促進消化的活性酵素
- 更高濃度的B群維生素
- 更深邃、明亮的多層次風味
味道真的不一樣。更濃，更鮮，彷彿有生命。這種感受很難用語言形容，除非你自己親自品嚐。在行程期間，你可以比較不同醬油種類、直接感受這種差異。
A close-up of a bowl of shoyu ramen on a wooden table in a ramen shop. The white ceramic bowl is decorated with a blue hexagonal logo reading "Rakkan" in Japanese characters. Clear amber soy sauce broth surrounds wavy noodles topped with two slices of pink chashu pork, a mound of shredded bamboo shoots, a pile of grated yam, a soft-boiled egg, and two large squares of dark nori seaweed standing upright along the left edge. A metal spoon rests in the bowl at the front, with blurred condiment containers on the counter behind it.
A close-up of a bowl of shoyu ramen on a wooden table in a ramen shop. The white ceramic bowl is decorated with a blue hexagonal logo reading "Rakkan" in Japanese characters. Clear amber soy sauce broth surrounds wavy noodles topped with two slices of pink chashu pork, a mound of shredded bamboo shoots, a pile of grated yam, a soft-boiled egg, and two large squares of dark nori seaweed standing upright along the left edge. A metal spoon rests in the bowl at the front, with blurred condiment containers on the counter behind it.
圖片中的可見文字
楽観
TOKYO
這個行程不適合每一個人
老實說：如果你只想找打卡景點，這不適合你。這裡沒有夢幻紅色鳥居、沒有櫻花、也沒有能眺望天際線的觀景台。我們會花半天只為了「醬油」這件事。沒錯，就是醬油。
但如果你是那種會研究成分表、想知道為什麼某些東西特別好吃、樂於了解傳統職人工藝，並想親自體驗的人——這個行程就是為你而設。
誰適合參加這個行程
| 適合你的情況...... | 不適合你的情況...... |
|---|---|
| 你對發酵與飲食科學充滿好奇 | 你對大豆過敏 |
| 你想知道好醬油的關鍵是什麼 | 你對親自操作沒興趣 |
| 你懂得欣賞細膩的風味差異 | 你喜歡節奏明快的觀光 |
| 你想帶點親手製作的東西回家 | 你想看知名觀光景點 |
| 你想深入認識壽司之外的日本飲食文化 | 你必須避免麩質（醬油含麥） |
實用資訊
建議攜帶
- 穿著舒適（酒廠內通常較涼）
- 可裝下新壓醬油的袋子
- 願意嘗試新口味的開放心情
- 欲於店鋪購買商品者，請備現金
過敏與飲食注意
醬油主要由大豆、小麥製成。如有大豆過敏症或是腹腔疾病（麩質不耐症）者，請勿參加本行程。午餐部分可依素食與 pescatarian（僅食魚類者）需求客製，請提前告知。
最佳季節
本活動全年舉辦。冬季期間酒廠最為活躍（低溫有助發酵），有機會看到注入生氣的moromi。夏季時，空調品鑑室也很舒適。
你會帶走什麼
若參加壓榨體驗，將獲得一瓶現壓生醬油帶回。請冷藏保存，且於數週內食用完畢（因為持續發酵）。想帶回更多，可在酒廠購買其他裝瓶產品。
延伸閱讀：日本發酵文化
想進一步認識日本的發酵食文化？以下是我撰寫的相關文章，深入探索：
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