Réference : NISSK14
This shoyu soy sauce is very very rare. Moromi has been matured for 10 long years in cedar casks.
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The sauce obtained after pressing the moromi in linen cloths, with a mechanical press, is thick, velvety, very little acid and rich in umami, with notes of savory aromas of tobacco and scent of Armagnac, with woody and humus touch.
Our perfect combination : do not wait to try it on a dish of strawberries or fresh red fruits with a scoop of vanilla or dark chocolate ice cream.
On a more classical note, taste 10 years aged Kamebishi soy sauce with sushi and sashimi.
KAMEBISHI YA
Japanese flavors from yesterday to today
This shoyu soy sauce is very very rare. Moromi has been matured for 10 long years in cedar casks.
