Traditionally made, using only 4 natural ingredients, this is soy sauce of perfect balance, delicately combining acidity, sweetness, saltiness and rich umami. Aged for 2 years in 100-year-old cedar barrels to add depth and character of the highest quality. The flavour and balance of Kamebishi soy sauce rely 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-salt 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, for two years, 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.





Ingredients: water, soybeans, wheat, salt,


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