Salted soy sauce

Dashi shoyu soy sauce is a combination of fermented seasonings creating a synergy of flavors. It is enriched with a natural broth made from fish extract (dried bonito Katsuobushi) and mirin.

Its salt content is reduced compared to ordinary soy sauce.

This is a very large vintage soy sauce, exceptional, fruit of a long and mastered maturing. The product is extremely rare and unique. Very few bottles are available.

Color of this soy sauce is dark, its mouth feels rich in umami, the salt is balanced.

*Organic product certified by FR-BIO-01

Fueki Shoyu offers us a double-fermented Saishikomi soy sauce

Tatsumi Murasaki soy sauce uses an old barley daishimochi as a raw material instead of wheat, a sticky product grown in the city of Ozu.

Tokiarubeshi organic soy sauce is simply a great vintage.

*Organic product certified by FR-BIO-01

Tatsumi Hikari soy sauce exudes the scent of cedar casks.

This double fermented soy sauce was born from Yasutsugu KAJITA (Kajita Shoten 13th generation) strong thought and passion. It is a regular soy sauce, made over a two-year period, from soybeans and wheat grown exclusively by farmers under contract to Kajita Shoten.

This double fermented soy sauce was born from Yasutsugu KAJITA (Kajita Shoten 13th generation) strong thought and passion. It is a regular soy sauce, made over a two-year period, from soybeans and wheat grown exclusively by farmers under contract to Kajita Shoten.

This double fermented soy sauce was born from Yasutsugu KAJITA (Kajita Shoten 13th generation) strong thought and passion. It is a regular soy sauce, made over a two-year period, from soybeans and wheat grown exclusively by farmers under contract to Kajita Shoten.

This double fermented soy sauce was born from Yasutsugu KAJITA (Kajita Shoten 13th generation) strong thought and passion. It is a regular soy sauce, made over a two-year period, from soybeans and wheat grown exclusively by farmers under contract to Kajita Shoten.

Tennen-Jyozo soy sauce is a naturally fermented soy sauce using a traditional method that is centuries old. The soybeans are strictly locally farmed.

A unique soy sauce, totally handcrafted,smoked with Japanese fagus crenata chips.

An authentic and exceptional natural soy sauce, without any additives, colourants or preservatives.

Ginger precipitates in this soy sauce bottle. Mouth is lively, fresh, with surprisingly citrus notes.

Saishikomi soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and fermented a first time for 18 months.

Kinbue soy sauce is processed using the same traditional production method for more than 200 years. The ingredients are simple : soy, wheat, salt.

Ki Joushu soy sauce

This soy sauce is made from whole, wheat and non-defatted soybeans grown in Nagano, groundwater from the Shigakogen plateau and solar salt.

This premium smoked soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and slowly fermented over 24 months.

According to Japanese food connoisseurs, this soy sauce shows off the highest levels of art and tradition, putting all other soy sauces in the shade. A unique sauce, made from the best soya, wheat and Hokkaido rice.

This Tatsumi Koikuchi soy sauce has an appetizing scent, a refreshing taste, the condensed flavor of umami.

This Tatsumi Usukuchi soy sauce has an appetizing scent, a refreshing taste, a condensed umami flavor that spreads well compared to a classic soy sauce.

This creamy soy sauce is made from a soy sauce that has been refined for 3 years.
Its secret lies in the wasabi oil emulsification with soy sauce.

It is said in Japan that the origin of soy sauce was the liquid found and extracted from fermentation barrels during the process of making Kinzanji miso...