34 years aged brewed soy sauce 55ml

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. A traditional fermentation method, a pure artisanal work, is the secret of the exceptional taste of the 34-years-aged brewed Kamebishiya soy sauce made from finely selected organic soybeans then aged in cedar casks.

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NISSK39

131.00€ TTC

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Very rich in umami, this authentic soy sauce mixes savory aromas of tobacco leaves and soy.
You will be surprised by its power, its slightly smoked and grilled notes. The finish will leave room for the woody notes of the cedar casks.
This sauce is quite thick, unctuous, mellowful. Soy is very present. This product, very rare, is for true connoisseurs.

Our best combination: scallop sashimi, sea bream, turbot ... or dark chocolate, vanilla ice cream or ripe mango, or with Victoria pineapple.

  • Ingredients : water, soy beanS, salt, wheat
  • Packaging : 55 ml net glass flask
  • Storage : keep it refrigerated
  • Origin : Kagawa, Japan
  • Allergenics : soy, wheat
  • Nutritional values : Per 100 g : energy 136 kcal (580 kJ) ; fat traces, of which saturates traces ; carbohydrate 15 g, of which sugars 1,0 g ; protein 19 g ; salt 14,7 g.
Birthplace of quality
Since 1753, the Kamebishiya story has developed over many generations in the heart of a fertile province : Kagawa prefecture, the largest area producing soy sauce with traditional production methods. Located on the coast of the Seto inland sea, it is blessed with a very mild climate, perfectly suited to growing exceptional soya and wheat.

Champions of tradition
Kamebishiya, brewer of traditional soy sauce, is the only one in Japan to have preserved to this day ancestral methods, the "mushiro koji" process, which gives a unique taste to their products. Very careful selection of the ingredients, respect of fermentation times, attention to detail are all part of the well-kept secrets which contribute to the fame of this family business moving with the times.

Soy sauce : professionally produced
Kamebishi traditional soy sauce is created from koji, a subtle combination of crushed wheat grains, steam cooked soya beans and mould. Cultivated under supervision on a bed of straw for three days and nights it is then mixed with salty water and poured into cedar casks: this is what is known as traditional moromi which, after at least two long years of fermentation, becomes the famous Kamebishiya soy sauce.

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34 years aged brewed soy sauce 55ml

34 years aged brewed soy sauce 55ml

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. A traditional fermentation method, a pure artisanal work, is the secret of the exceptional taste of the 34-years-aged brewed Kamebishiya soy sauce made from finely selected organic soybeans then aged in cedar casks.

Write your review