A premium aged soy sauce
5 years of fermentation bring depth, character and balance to this Japanese premium soy sauce. This soy sauce is aged in 100-year-old wooden barrels, producing a rich yet mellow flavour full of complexity. Our traditional Kamebishi soy sauces delicately combine acidity, sweetness, saltiness and rich umami.
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.
The Japanese style of 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
To enjoy the delicate flavour of this artisanal soy sauce to its fullest, we don't recommend cooking with it - use your other soy sauce for stir-fries. An aged soy sauce is the best soy sauce for dipping, whether that's with fresh wasabi for sushi and sashimi, or dipping cooked items such as tempura or dumplings.
Aged soy sauces are also fantastic for dressing cold or warm dishes such as salads or edamame beans.
Available in 200ml & 1 litre
Store in a cool, dark place. Refrigerate once open.