This aged soy sauce has the thickest texture of any soy we sell. The velvety texture and bold flavour are derived from the double fermentation process.
After ageing for two years, the moromi mash is mixed with fresh soy to kick-start fermentation all over again. A total of three years of ageing in cedar barrels brings depth and powerful umami notes.
Owned and run by the Okada family and operating from the same Samurai house where the business began in 1753, Kamebishi is a company steeped in tradition. The flavour and balance of this Japanese premium soy sauce rely on the exact replication of a 250-year-old traditional Japanese method.
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 in 100-year-old old cedar wooden barrels, producing an aromatic flavour.
What differentiates 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. Barrel aged soy sauce in particular has a rich umami flavour thanks to the ageing process, which adds robust umami depth.
Available in 50ml, 200ml & 1 litre.
Store in a cool, dark place. Refrigerate once open.
