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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.
Traditionally made, using only 4 natural ingredients, this is soy sauce with perfect ..
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This soy has the thickest texture of any soy we sell. The velvety texture and bold flavour is derive..
5 years of fermentation in 100-year-old cedar wood barrels brings depth, character an..
Take your appreciation of soy sauce to a new level. These three soy sauces are all crafted by artisa..
Shiro murasaki white soy sauce is distinguished by its pale color which allows it to ..
Unfiltered, unpasteurised, low salt soy sauce that is double fermented over two years. Exceptionally..
A premium quality soy sauce made from whole organic soya beans, aged in traditional cedar casks for ..
A delicious combination of freshly squeezed yuzu juice and premium quality soy sauce made from whole..
A premium quality soy sauce made from whole organic soya beans, aged in traditional cedar casks for&..
Smoked using cherry wood, this soy has a very powerful smoky flavour. It is designed to be added to ..
Kamebishi are famous for their aged soys, produced using the same techniques as when the busine..
Kamebishi soy sauces are made to a recipe and production method that is 250 years old. Ageing takes ..