Soy Sauce Shoyu Uzukuchi

Name: Soy Sauce Shoyu Uzukuchi
Brand: KAMEBISHI YA
SKU: NISSK21
Price: 17.12 EUR
Availability: InStock
Rating: 5 (4 reviews)

Ref : NISSK21

€17.12

- 20%

€21.40

Tax Included

€17.12 / L

DDM *: 31/05/2026

The "Usukuchi," sauce " soy sauce "Claire" is lighter in terms of flavor because the quantities in soy and wheat are less than in relation to the traditional sauces called Koikuchi.

* DDM: Minimum durability date
The DDM an indicative date corresponding to the optimal quality period, it does not present any danger to health after exceeding.

The fermentation is less long, the flavors less powerful, the salinity a little higher.
This sauce comes from a Matuée Moromi for 15 to 18 months.
It is particularly used by Japanese cooks that do not want to color food.

Our perfect agreements : white fish, vegetables, white meats

Data sheet

Origin: Kagawa, Japan
Brewery: KAMEBISHI YA
Type: Vintage
Weight: 1 L Net
Packaging: PET bottle
Ingredients: water, soybeans, wheat, salt
Storage: protected from light and heat
refrigerate after opening
Allergenic(s): soya
wheat
Nutritional values: Per 100 g : energy 80 kcal (341 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 15g, of which sugars 9,2g ; protein 4,9g ; salt 13,6g.

KAMEBISHI YA

Kamebishi-Ya was founded in 1753 by a Lord, a former Samurai, a general of the Imperial Prince Ikoma of Ako region (Present Hyogo prefecture).
It is sole maker in the world to perpetuate the traditional manufacturing method known as "mushiro kôji" and continues to transmit its manufacturing secrets orally, from generation to generation. Mushiro kôji means that the kôji is made on a mat of rice straw and bamboo.
Today, Okada San daughter and mother, 16th and 17th generation, continue the tradition, in Hiketa district, Higashi-Kagawa town, Kagawa Prefecture, northeast of Shikoku island.
A traditional fermentation method and pure craftsmanship: these are the secrets of the exceptional taste of Kamebishi soy sauces, made from finally selected soybeans then patiently aged in cedar casks.
Kamebishi soy sauces are all made from vintage moromi: 2 years, 3 years, 5 years, 10 years, 20 years and 38 years of maturation. These high-quality soy sauces are exceptional, with complex aromas, powerful scents, and velvety texture.

Show attestation

Reviews subject to control

1★

2★

3★

4★

5★

10/10

Based on 4 reviews

Ryoko M.
Published May 26, 2026 at 06:18 pm (Order date: May 10, 2026)

5

Perfect (Translated review)
Hiroyo C.
Published May 11, 2026 at 11:47 am (Order date: Apr 23, 2026)

5

It's very good. (Translated review)
Sarah H.
Published Aug 07, 2025 at 09:04 pm (Order date: Jul 23, 2025)

5

Very good soy sauce (Translated review)
Marie-Alberte W.
Published Aug 24, 2024 at 06:33 pm (Order date: Aug 09, 2024)

5

Very good (Translated review)