Reference : NISFUE4
Kinbue soy sauce is processed using the same traditional production method for more than 200 years. The ingredients are simple : soy, wheat, salt.
Fermentation and aging are done in Japanese « sugi » cedar wood barrels for at least 2 years. The palate is rich, intense, with tannic accents and slightly woody, with small touches of cocoa.
Our perfect combination : Kinbue soy sauce, used for hot meals, will reveal its rich and deep aromas. We recommend it for red meats, fish, vegetables, sauces.
FUEKI SHOYU
Fueki Shoyu, located in Saitama, has been making soy sauce for almost 230 years. This 12th generation and its cellar masters continue to ferment their soy sauces in 38 open barrels made exclusively of Japanese cedar wood sugi.
Kinbue soy sauce is processed using the same traditional production method for more than 200 years. The ingredients are simple : soy, wheat, salt.
