10 years aged brewed soy sauce 180ml

A traditional fermentation method and technique... Such is the secret of traditional 10-year-old Kamebishi soy sauce elaborated from carefully selected soya beans, patiently aged in cedar casks. Low in acidity and rich in umami, this authentic soy sauce deliciously mingles the aroma of tobacco and Armagnac . 

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NISSK14

Availability: En stock 25 items in stock

126.60€ TTC

Applications : 

Perfect combination :

Don't wait to try it on a dish of strawberries or fresh red fruit with a scoop of vanilla or dark chocolate ice cream: surprise guaranteed! On a more classical note, taste Kamebishi 10-year-old soy sauce with sushis and sashimis. 

The chef's recipe : Steak with 10-year-old soy sauce 

- Mix 2 soupspoons of Kamebishi 10-year-old soy sauce, 1 soupspoon of mirin, 2 soupspoons of cognac, 1 soupspoon of sake
- Pour it in the pan at the end of cooking your steak
- Taste !

  • Ingredients : water, soya beans, wheat, salt
  • Packaging : 180 ml net glass bottle
  • Storage : Keep refrigerated if possible
  • Origin : Kagawa, Japan
  • Allergenics : soya, wheat
Birthplace of quality
Since 1753, the Kamebishiya story has developed over many generations in the heart of a fertile province : Kagawa prefecture, the largest area producing soy sauce with traditional production methods. Located on the coast of the Seto inland sea, it is blessed with a very mild climate, perfectly suited to growing exceptional soya and wheat.

Champions of tradition
Kamebishiya, brewer of traditional soy sauce, is the only one in Japan to have preserved to this day ancestral methods, the "mushiro koji" process, which gives a unique taste to their products. Very careful selection of the ingredients, respect of fermentation times, attention to detail are all part of the well-kept secrets which contribute to the fame of this family business moving with the times.

Soy sauce : professionally produced
Kamebishi traditional soy sauce is created from koji, a subtle combination of crushed wheat grains, steam cooked soya beans and mould. Cultivated under supervision on a bed of straw for three days and nights it is then mixed with salty water and poured into cedar casks: this is what is known as traditional moromi which, after at least two long years of fermentation, becomes the famous Kamebishiya soy sauce.

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10 years aged brewed soy sauce 180ml

10 years aged brewed soy sauce 180ml

A traditional fermentation method and technique... Such is the secret of traditional 10-year-old Kamebishi soy sauce elaborated from carefully selected soya beans, patiently aged in cedar casks. Low in acidity and rich in umami, this authentic soy sauce deliciously mingles the aroma of tobacco and Armagnac . 

Write your review