A Fusion of Tradition: Chateau Coutet and Yuasa Soy Sauce Collaboration

At Merlot et Moi, we celebrate the unique stories and collaborations that enrich the world of wine and gourmet cuisine. One such inspiring partnership is between Chateau Coutet from Saint-Émilion and Yuasa Soy Sauce, a brewer from Wakayama, Japan. This innovative collaboration bridges centuries-old traditions from two renowned regions, creating a truly unique culinary experience.

Wakayama Meets Bordeaux

Wakayama, Japan, is celebrated as the birthplace of Japanese soy sauce. Yuasa Soy Sauce, a prominent brewer from this historic town, has taken a bold step by teaming up with Chateau Coutet, a distinguished organic winery in Bordeaux's Saint-Émilion. This collaboration aims to produce organic soy sauce using traditional Japanese methods combined with French agricultural excellence.

The Craft of Organic Soy Sauce

In March, Yuasa Soy Sauce began brewing two distinct types of soy sauce in the Bordeaux wine region. Utilising organic French soybeans and wheat, they have created a unique fusion of flavours that reflect both Japanese and French traditions.

Noir: This dark soy sauce is brewed in a 2,500-litre wine barrel provided by Chateau Ausone, one of Bordeaux's most celebrated chateaus. The use of these barrels infuses the soy sauce with complex aromas and a depth of flavor that is truly exceptional.

Blanche: The white soy sauce is crafted in a 1,300-litre stainless steel barrel, resulting in a lighter, yet equally rich, flavor profile. Both varieties showcase the meticulous care and craftsmanship that define Yuasa Soy Sauce and Chateau Coutet.

A Commitment to Organic Excellence

Chateau Coutet stands apart from many wineries in France due to its four-century-long history of organic grape cultivation. This commitment to organic farming aligns perfectly with Yuasa's dedication to producing high-quality, organic soy sauce. Currently, Yuasa is sourcing certified organic soybeans and wheat, but they have plans to cultivate these ingredients locally in the future. They are also in the process of obtaining organic certification for their koji mold, a crucial element in the fermentation process.

This collaboration between Chateau Coutet and Yuasa Soy Sauce is more than a business venture; it is a celebration of shared values and heritage. Both entities are deeply rooted in their traditions, yet open to innovative practices that enhance their products' quality and uniqueness.

Conclusion

At Merlot et Moi, we are thrilled to witness and share the stories of such remarkable collaborations. The partnership between Chateau Coutet and Yuasa Soy Sauce exemplifies how the blending of diverse traditions can create something extraordinary. We invite you to explore this unique fusion of Japanese and French culinary arts, and experience the remarkable flavors born from this historic collaboration.

Stay tuned for more stories that celebrate the art of winemaking and gourmet cuisine, and join us in appreciating the rich tapestry of traditions that make each bottle of wine and every culinary creation a masterpiece.