Soy sauce 2 years of age - from 50ml to 1l

Soy sauce 2 years of age - from 50ml to 1l

Name: Soy sauce 2 years of age - from 50ml to 1l
Brand: KAMEBISHI YA
SKU: NISSK13B
Price: 8.10 EUR
Availability: InStock
Rating: 5 (13 reviews)

Ref : NISSK13B

€8.10

Tax Included

€162.00 / L

This soy sauce Shoyu, made in the purest tradition, is married to the Nigari who preserves his flavor and enriches it with deep notes.

Its texture, almost velvety, its maltty, tannic, powerful notes, surprise.

Our perfect agreements : In Japan, the soybean sauce 2 years old at the Kamebishi Nigari is commonly used as a table sauce to accompany Sashimi, grilling, fries and tempura.
Also used as a condiment, it raises vegetables, vinaigrettes and noodle dishes.

Data sheet

Origin: Kagawa, Japan
best before :: 31/10/2025
Brewery: KAMEBISHI YA
Type: Vintage
Weight: 1 L Net
20 L Net
50 ml net
200 ml
Bonus: 20 L available on request
Packaging: Bag in box
Glass bottle
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 66 kcal (282 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 8,1g, of which sugars 1,7g ; protein 8,5g ; salt 14,5g.

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.

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Reviews subject to control

1★

2★

3★

4★

5★

10/10

Based on 13 reviews

Benoit R.
Published Mar 18, 2026 at 02:09 pm (Order date: Mar 01, 2026)

5

Delicious (Translated review)
Michael K.
Published Jan 21, 2026 at 07:50 pm (Order date: Jan 04, 2026)

5

Top (Translated review)
Guillaume R.
Published Jan 13, 2026 at 01:21 pm (Order date: Dec 27, 2025)

5

N/A (Translated review)
Philippe G.
Published Oct 08, 2025 at 05:41 pm (Order date: Sep 19, 2025)

5

Slightly less good than the 3-year-old, but still very good! (Translated review)
Chrystel B.
Published Sep 03, 2025 at 07:31 pm (Order date: Aug 18, 2025)

5

Excellent (Translated review)
Vertadier S.
Published Jun 14, 2025 at 06:38 pm (Order date: May 28, 2025)

5

Impeccable (Translated review)
David R.
Published May 26, 2025 at 08:59 pm (Order date: May 09, 2025)

5

Great! (Translated review)
David R.
Published Mar 17, 2025 at 05:58 pm (Order date: Mar 03, 2025)

5

Great! (Translated review)
Carole O.
Published Mar 14, 2025 at 05:11 am (Order date: Feb 24, 2025)

5

Very good (Translated review)
Thérèse R.
Published Feb 04, 2025 at 09:25 am (Order date: Jan 18, 2025)

5

This sauce and its three-year-old "big sister" are "grands crus", which we use for more elaborate, stronger-tasting dishes (even fresh natto on festive days). We keep them in their plastic bottles, where the moromi continues to evolve without problem (at room temperature and protected from light). (Translated review)

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