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List of products by brand KAMEBISHI YA
Japanese flavours from yesterday to today
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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10 years aged brewed shoyu soy sauce
From €122.00This shoyu is very very rare. Moromi has been matured for 10 long years in cedar casks.
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2 years aged brewed shoyu soy sauce
From €8.50This shoyu soy sauce, made in the purest tradition, is married to Nigari which preserves its flavor and enriches it with deep notes.
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20 years aged brewed shoyu soy sauce
From €72.00Very rich in umami, this authentic soy sauce deliciously mingles tobacco-leaf and soy aroma.
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3 years aged brewed shoyu soy sauce
From €9.00This shoyu, naturally thick, is rich in moromi (soya must), tannic.
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38 years aged brewed shoyu soy sauce
From €170.00This soy sauce is the only one with such a long maturing on the market. The product is extremely rare and unique.
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5 years aged brewed shoyu soy sauce
From €9.95This shoyu, from a moromi matured five long years in cedar casks, has a pleasant salinity and a rich and powerful umami.
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Crunchy freeze-dried 3 years aged soy sauce crystals
From €22.90Kamebishi's 3 years aged soy sauce has simply been freeze-dried.
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Crunchy freeze-dried 3 years aged soy sauce stones
From €58.00Kamebishi's 3 years aged soy sauce has simply been freeze-dried. It takes a crispy texture.
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Crunchy Super Sel freeze-dried 6 to 10 years aged soy...
From €58.00Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce.
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Crunchy super sel freeze-dried 6 to 10 years aged soy...
From €58.00Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce. The taste notes are reminiscent of cocoa, ovomaltine and reveal fruity notes.
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Kamebishi dried bonito tsuyu soy sauce
From €14.50Kamebishi is the only soy sauce producer, in Japan, to use the traditional fermentation method, called the "mushiro kôji'. The steamed cooked soy and the roasted wheat are put in a fermentation room, on bamboo and rice hay mats, then seeded in yeasts.
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Kamebishi-Ya Yuzu ponzu
From €17.00The soy sauce used for this ponzu has been refined for two long years.
