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5 years of fermentation in 100-year-old cedar wood barrels brings depth, character and perfect balance to this premium soy sauce. The flavour delicately combines acidity, sweetness, saltiness and rich umami.
The flavour and balance of this soy from Kamebishi relies 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.
Whole Japanese Soy Beans are steamed and naturally inoculated with Mushiro-Koji mould. Roasted wheat is added and this mixture is placed on straw mats to ferment at 28-30°C. After four days the mixture is removed to cedarwood barrels where it is mixed with saltwater. All production is still carried out in the old Samurai house where the family began the business in 1753.
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.
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