Established in 1753, Kamebishi is one of the few soy sauce brewers that has inherited traditional brewing methods. Their soy sauces are definitely authentic and worth trying.

It is said that Kamebishi is the only soy sauce producer who adopts a unique fermentation method called Mushiro Koji: malted rice is placed on a mat made with straw and rush instead of letting it ferment in a machine. This provides a preferable environment for the rice malt and allows it to keep itself naturally moist, making the fermentation process more proactive.

Features

• This soy sauce is brewed for three years.
• The core ingredients, soybean and wheat, are 100% Japanese with no use of additives.
• The taste is very rich in flavor, mild in saltiness, and its texture is slightly yet naturally viscous.
• It is perfect for seasoning sashimi and hiyayakko (Japanese chilled tofu).

Instructions

Use this soy sauce to add flavor and umami to the dish of your choice.

The manufacturer recommends using this shoyu as an ingredient of dipping sauce for tsukemen (dipping ramen noodles) and kabayaki (grilled fish [usually eel] glazed with sweetened soy sauce).

Details

• Net contents: 900ml
• Ingredients: Whole soybean (non-GMO), wheat, salt
• Potential allergens: Soybean, wheat
• Note: Store this product in a cool and dark place.
• Made in Japan