Traditionally made using only four natural ingredients, this two-year barrel-aged soy sauce offers perfect balance and deliciously complex umami. The ageing process adds robust umami depth, creating a rich, yet mellow flavour where the sharp saltiness has been rounded out.
A Japanese premium soy sauce steeped in history
The flavour and balance of this Kamebishi soy sauce rely on the exact replication of a 250-year-old traditional Japanese method. Owned and run by the Okada family and operating from the same Samurai house where the business began in 1753, this is a company steeped in tradition.
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 for a minimum of two years (as with this soy sauce) in 100-year-old old cedar wooden barrels, producing an aromatic flavour.
Why choose 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.
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.