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This shoyu, naturally thick, is a soy sauce rich in moromi (soya must), tannic.
We like notes almost cocoa, ovomaltine, woody, with accents of tobacco leaves.
Umami is rich, with deep taste, sweetness and pleasant salinity.
Our perfect combination : in Japan, 3 years aged brewed Kamebishi soy sauce is perfect with tofu and sashimi.
Do not hesitate to use it in a western manner by combining it with meat, poultry, fish, shellfish, pastas, vegetables and salads.
KAMEBISHI YA
Japanese flavors from yesterday to today
This shoyu, naturally thick, is a soy sauce rich in moromi (soya must), tannic.
