Kamebishi is a long-established soy sauce brewer who has been maintaining its tradition without changing for over 250 years since its establishment. Trying Kamebishi’s soy sauce means you can experience a type of soy sauce made with a precious method no other brewers can imitate.

It is said that Kamebishi is the only soy sauce producer who adopts a unique fermentation method called Mushiro Koji: malted rice is placed on a mat made with straw and rush instead of letting it ferment in a machine. This provides a preferable environment for the rice malt and allows it to keep itself naturally moist, making the fermentation process more proactive.

Features

• This is a two-year-brewed authentic koikuchi soy sauce that contains seawater bittern.
• It has a smooth texture that does not get too thin even if diluted with water.
• The seawater bittern keeps the salt closer to its natural taste, thus this soy sauce has a deep and complex flavor.
• This soy sauce is a versatile condiment that goes well with any dish.

Details

• Net contents: 900ml
• Ingredients: Whole soybean (non-GMO), wheat, salt
• Potential allergens: Soybean, wheat
• Note: Store this product in a cool and dark place.
• Made in Japan