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.
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.