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3 Year Aged Soy Sauce


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Regular price £14.00
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Water, soybeans, wheat, sea salt

For allergens, see ingredients in bold.

Energy 83 kcal (347 kJ), Total Fat 0.01g of which saturates 0.01g, Carbohydrate 9.9g of which sugars 1.8g, Protein 11g, Salt 11.5g

This aged soy sauce has the thickest texture of any soy we sell. The velvety texture and bold flavour are derived from the double fermentation process.

A thick aged soy sauce

After ageing for two years, the moromi mash is mixed with fresh soy to kick-start fermentation all over again.  A total of three years of ageing in cedar barrels brings depth and powerful umami notes.

A soy sauce full of history

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 traditional Japanese method.

The process involves the koji - a mixture of steamed soybeans, roasted wheat and koji mould - being cultured on a straw mat for three days. The soy sauce is aged in 100-year-old old cedar wooden barrels, producing an aromatic flavour.

What differentiates 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.

Serving suggestions

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.

Customer Reviews

Based on 1 review
Franken (Heerhugowaard, North Holland)

The best ever soy sauce. One up would be the one with the golden cap!
Excellent with sushi and sashimi. Also in salads with salmon.
Highly recommended.

Thanks for reviewing Franken and happy you're loving one of Kamebishi's finest!