Your shopping cart is empty!
Traditionally made, using only 4 natural ingredients, this is soy sauce with perfect balance and a rich flavour of umami. Ageing for 2 years in cedar barrels adds depth and character of the highest quality.
The flavour and balance of Kamebishi soy sauce rely on the exact replication of a process 250 years old.
Ingredients: water, soybeans, wheat, salt.
Store in a cool, dark place. Refrigerate once open.
Soy sauce can be enjoyed in classic pairing with fresh wasabi on sushi and sashimi and anywhere you are seasoning with salt and seeking to deliver an umami flavoured depth: grilled meat, tempura, vegetable stews, vinaigrettes and noodles.
5 years of fermentation in 100-year-old cedar wood barrels brings depth, character an..
This soy has the thickest texture of any soy we sell. The velvety texture and bold flavour is derive..
Our wasabi grows in flowing water that emerges from natural springs on our Dorset and Hampshire farm..
Unfiltered, unpasteurised, low salt soy sauce that is double fermented over two years. Exceptionally..