Lightly salted soy sauce

The Artisanal Creation of Our lightly salted Soy Sauces

The history of lightly salted soy sauces is closely linked to that of soy sauce itself. As early as 1475, during the Bunmei era, this production flourished in Nagasaki thanks to a temperate climate and consistent humidity. Later, during the isolation period (Sakoku), the first exports of soy sauce left Dejima in barrels, introducing this Japanese culinary treasure to the world.

The lightly salted soy sauces we offer is the result of over 200 years of artisanal tradition. It is fermented for at least two years in cedar barrels, a rare and valuable technique kept alive by the 12th generation of master brewers.

A Soy Sauce Adapted to Modern Expectations

Increasingly popular among Japanese and Western consumers, low-salt soy sauces meet the growing demand for healthier, more balanced alternatives. For example, the soy sauce from the Choko Syouyu house, fermented for 9 months, offers fruity, rounded notes rich in umami while containing less salt than traditional sauces.

Why Choose Nishikidôri’s Low-Salt Soy Sauces?

Reduced salt content for a more balanced diet.

Naturally fermented sauces, free from additives, with no compromise on taste.

Artisanal expertise that highlights rich, authentic flavors.