Traditionally made using only four natural ingredients, this two-year barrel-aged soy sauce offers perfect balance and deliciously complex umami. The ageing process adds robust umami depth, creating a rich, yet mellow flavour where the sharp saltiness has been rounded out.
The flavour and balance of this Kamebishi soy sauce rely on the exact replication of a 250-year-old traditional Japanese method. Owned and run by the Okada family and operating from the same Samurai house where the business began in 1753, this is a company steeped in tradition.
The process involves the koji - a mixture of steamed soybeans, roasted wheat and koji mould - being cultured on a straw mat for three days. The soy sauce is aged for a minimum of two years (as with this soy sauce) in 100-year-old old cedar wooden barrels, producing an aromatic flavour.
Why choose Japanese soy sauce?
Whereas Chinese-style soy sauces are traditionally made with 100% soya beans, Japanese-style soy sauces (also known as shoyu) are made with a mix of soy and wheat (usually 50/50). This produces a more sweet sauce, with a more nuanced flavour than Chinese soy sauce, which tends to be saltier and more aggressive.
A traditional Japanese soy sauce by the likes of Kamebishi will only contain four ingredients: roasted wheat, soy beans, water and salt, without any additives.
Available in 50ml, 200ml & 1 litre
Store in a cool, dark place. Refrigerate once open.