20 years aged brewed soy sauce 55ml

A traditional fermentation method and technique... Such is the secret of traditional 20-year-old Kamebishi soy sauce elaborated from carefully selected organic soya beans, patiently aged in cedar casks. Very rich in umami, this authentic soy sauce deliciously mingles tobacco-leaf aroma. This very rare product is especially for real connaisseurs. The soya is ever present.

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NISSK26

Availability: En stock 18 items in stock

68.58€ TTC

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Perfect combination :

You'll be surprised by its power, its lightly smoked, roasted notes which turn to a cedar cask woody note at the end. This sauce is quite thick, creamy, round. Don't wait to try it on Saint-Jacques scallop sashimis, sea bream, turbot, bass or something a little more atypical on chocolate ice cream or a ripe, fresh mango... 

  • Ingredients : water, soy beans, wheat, salt
  • Packaging : 55ml net bottle
  • Storage : Keep away from light and heat
  • Origin : Kagawa, Japan
  • Allergenics : soy, 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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20 years aged brewed soy sauce 55ml

20 years aged brewed soy sauce 55ml

A traditional fermentation method and technique... Such is the secret of traditional 20-year-old Kamebishi soy sauce elaborated from carefully selected organic soya beans, patiently aged in cedar casks. Very rich in umami, this authentic soy sauce deliciously mingles tobacco-leaf aroma. This very rare product is especially for real connaisseurs. The soya is ever present.

Write your review