3 Year Old Soy Sauce

  • £18.00

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Traditionally made, using only 4 natural ingredients, this is soy sauce of perfect balance, delicately combining acidity, sweetness, saltiness and rich umami. Aged for at least 3 years in 100 year old cedar barrels to add depth and character of the highest quality. The flavour and balance of Kamebishi soy sauces rely on the exact replication of a process 250 years old and diligently overseen by the Okada family right up to the 17th generation of today.


Ingredients: Water, soy beans, wheat, sea salt,

Allergens in bold. 

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. 

Storage: keep dry, away from direct sunlight and high temperatures

Japanese Sharing Platter​

Tempura wasabi leaf, grilled prawns, and sliced ribeye steak, served with wasabi mayonnaise, three year old soy sauce, and Champonzu Sauce for dipping.  Use a combination of fresh wasabi and wasabi oil to give the mayonnaise a good kick.

See image 1, left