French winery Château Coutet begins crafting traditional Japanese soy sauce

In 2023, Château Coutet, a 400-year-old Grand Cru winery located in Saint Emilion, France, initiated the production of traditional Japanese soy sauce in collaboration with Japanese producer Shinko. The decision to diversify into soy sauce production arose from the challenges posed by climate change, which had begun to affect the winery's production levels and harvests. Despite the quality of their wine remaining intact, the winery faced unusually heavy rains over the preceding three years, leading to significant impacts on vineyard yields. The David Beaulieu family sought innovative solutions to address the unpredictability of future harvests. Recognizing commonalities in the production processes of wine and soy sauce, David Beaulieu reached out to Shinko, a known pioneer in the soy sauce industry. Shinko, who established a company named Yusasa Shoyu in 2002 focusing on premium soy sauce, found the idea of producing soy sauce in a renowned wine region quite reasonable. Together, they embarked on producing premium soy sauce using locally and organically grown soybeans and wheat, and employing mineral-rich fleur de sel sourced from Île de Ré. Their methodology included importing wine barrels from Bordeaux to age the soy sauce, allowing for unique flavor profiles. Two variations of this soy sauce, named Shinko Noire and Shinko Blanche, underwent aging for twelve months in these barrels, resulting in a clear, deep amber color. The production process, however, was not without its challenges; overcoming language barriers proved to be a significant hurdle at the outset. Nevertheless, their efforts paid off, and the soy sauce produced is not only distributed throughout France but has also gained international acclaim, reaching countries such as Belgium, Germany, Switzerland, Malta, and soon, new markets including Cameroon, Ivory Coast, and Singapore. As the partnership flourished, both Château Coutet and Shinko found the dual production of wine and soy sauce to be a synergistic endeavor that upheld the traditions of craftsmanship while adapting to modern challenges. The story of this collaboration exemplifies how historical enterprises can evolve while remaining rooted in their cultural and artisanal heritage, an important narrative amid the pressing issues of climate change impacting agriculture worldwide.