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Kamebishi soy sauces are made to a recipe and production method that is 250 years old. Ageing takes place in 100-year-old cedarwood barrels in the same Samurai house where the business began in 1753. Strict selection of the finest soya beans and meticulous attention to detail during production result in an exceptional flavour. The extended ageing period delivers notes of wood and cocoa with a rich umami flavour that is floral and fruity with a hint of aged balsamic vinegar.
Delicious sampled on its own it also combines well with sashimi of scallops and turbot; dark chocolate desserts and ripe slices of mango or pineapple.
This 20 year aged mirin is the pride of producers, Kankyo Shuzou. This dark, rich flavoured mirin wa..
OUR OWN WASABI VODKA – DISTILLED WITH OUR ENGLISH GROWN WASABI
Distilled with the power and flavo..
Kamebishi are famous for their aged soys, produced using the same techniques as when the busine..
Take your appreciation of soy sauce to a new level. These three soy sauces are all crafted by artisa..