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20 Year Aged Soy Sauce - 55ml

SKU: WSB.SOY.22

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Regular price £99.00
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Soybeans, wheat, salt, seawater

For allergens, see ingredients in bold

Please note: This product is packed in a facility which also handles fish, crustaceans and molluscs

Energy 136 kcal (578 kJ), Fat 0g of which saturates 0g, Carbohydrate 16g of which sugars 1.2g, Protein 18g, Salt 16g

Aged for 20 years in cedarwood barrels, this is a very rare and exceptional soy sauce. Made 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 is a viscous soy sauce that packs a powerful hit of umami. It offers an aromatic flavour with roasted, smoked notes, and a finish of cedarwood imparted from the long fermentation time. A marvel all on its own, this 20-year-old soy sauce combines well with delicate Japanese cuisine like sashimi - or even rich desserts made with chocolate and vanilla.

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.

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.

A note on 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.

How to serve

This exceptional aged soy sauce brings another dimension to sushi and sashimi, with its delicately rich yet mellow flavour. Not for cooking - use any other soy sauce!

Available in 55ml

Keep refrigerated

See what Tim Anderson says about this very special 20 Year Aged Soy Sauce: