Organic wheat and soya beans are fermented for a minimum two years to create Kamebishi’s premium grade soy sauces. The flavour and balance 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 soy beans are steamed and naturally inoculated with Mushiro-­Koji mould. Roasted wheat and sea water are added to create a mash, or moromi, this is placed on straw mats on top of bamboo slats to ferment at 28-30°C. Further ageing takes place in 100 year old cedar barrels and all production is still carried out in the old samurai house where the family began the business in 1753.