Producing Soy Sauce in Bordeaux: From Exports to Local Production and Commercialization

Join us to discover more about the production of Bordeaux-inspired soy sauce.

Mr. Shinko will share his experience as a traditional soy sauce producer based in Wakayama, explaining his journey from exporting products from Japan to establishing local production in the Bordeaux region of France, as well as expanding sales across France through a network of restaurants and specialty stores.

The seminar will be followed by a drink and a tasting of Mr. Shinko’s shoyu sauces.

In the Bordeaux region of France, more specifically in the Greater Saint-Émilion area, Mr. Shinko met with local winegrowers to propose a partnership. As a soy sauce master brewer, he works alongside them to transform their wine cellars into soy sauce production facilities. The soy sauce is made using locally grown organic soybeans and wheat.

In the absence of professional equipment traditionally used in the soy sauce industry, the production process developed at this site is the result of extensive research and innovation. It combines locally available winemaking equipment with specially designed tools handcrafted to meet the specific requirements of soy sauce production.

Come and discover the success story of a Japanese producer bringing his expertise to France!

Speaker(s)

Toshio ShinkoCeo of Yuasa Shoyu

Event Location

🚆 JR Osaka Station (JR Lines) → Approximately 8 minutes on foot

🚆 JR Kitashinchi Station (JR Tozai Line) → Approximately 3 minutes on foot

🚃 Hankyu Osaka-Umeda Station (Hankyu Lines) → Approximately 12 minutes on foot

🚃 Hanshin Osaka-Umeda Station (Hanshin Line) → Approximately 6 minutes on foot

🚇 Nishi-Umeda Station (Osaka Metro Yotsubashi Line) → Approximately 2 minutes on foot

🚇 Umeda Station (Osaka Metro Midosuji Line) → Approximately 9 minutes on foot