This 34-Year Aged Kamebishi Soy Sauce is a rare and unique product. Aged in cedar barrels and crafted by Kamebishi, a manufacturer steeped in tradition, this artisanal soy sauce was produced using the same techniques as when the business began in 1753. This highly sought-after vintage soy sauce is created in small batches, with only a limited number of bottles available.
Crafted from meticulously chosen soybeans, the secret lies in the traditional fermentation method, ensuring an authentic and rich umami flavour. This is a thick, unctuous sauce, packing a powerful savoury aroma, rich in umami and giving subtle smoked and grilled notes. Ideal pairings are created by combining this extraordinary soy sauce with scallop sashimi, sea bream, or turbot. For a delightful sweeter twist, experiment with dark chocolate, vanilla ice cream, ripe mango, or pineapple.
Made with a traditional Japanese method
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 method of soy sauce production.
First, whole Japanese steamed soy beans are naturally inoculated with mushiro-koji mould. Roasted wheat is added, and this mixture is placed on straw mats to ferment. After four days the mixture is removed to cedarwood barrels where it is mixed with saltwater and aged. Kamebishi soy sauce is aged in 100-year-old wooden barrels, producing an aromatic flavour full of complexity and without any harsh salinity.
Indulge in ideal pairings by combining this extraordinary soy sauce with scallop sashimi, sea bream, or turbot. For a delightful twist, experiment with dark chocolate, vanilla ice cream, ripe mango, or Victoria pineapple. Elevate your culinary experience with the richness and complexity of our 34-Year Aged Kamebishiya Soy Sauce – a true masterpiece for those who appreciate the finest flavors. Aged for 34 years in cedar barrels and crafted by Kamebishi, a manufacturer steeped in tradition, this artisanal soy sauce was produced using the same techniques as when the business began in 1753.