Dripping Deer Soy Sauce
There is a team working hard towards the launch of a certain product.
That "certain product" is deer soy sauce.

Nishiokoppe Village is an area where Yezo sika deer are abundant.

To prevent damage to crops and forests, as well as traffic accidents,
hunters capture deer and process the meat at the village's wildlife processing center.

By fermenting the protein contained in the meat, soy sauce can be made.
If it can be made from pork, then it should also be possible to make soy sauce from the meat of Yezo sika deer and brown bears.

Villagers who agreed with the idea of the proposer
began making soy sauce in December 2024, with the help of experts.

The part used was the neck meat of the Yezo sika deer.
This part, which is tough and fatty, was often discarded as it was difficult to handle as meat.

In the work I participated in,
we were in the process of squeezing and filtering the meat that had been aged for three months.

The liquid extracted under pressure from the juicer
was repeatedly filtered using cloth, coffee filters, and filter paper, taking time to remove excess fat and protein.

Initially, the liquid flowed smoothly down, but gradually it began to drip more slowly.

With each round of filtering, the dripping droplets became clearer and sparkled.
It feels like you can sense the vitality of the Yezo sika deer that lived in the nature of Nishiokoppe Village.

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Alongside production,
preparations for sales such as choosing packaging are underway.

We are sharing information about deer soy sauce and bear soy sauce on Instagram @sanganosizuku, so please check it out.

We hope you look forward to the launch.