2 years aged brewed soy sauce 1L

A traditional fermentation method and technique... Such is the secret of traditional 2-year-old Kamebishi soy sauce elaborated from carefully selected soya beans, patiently aged in cedar casks. Combined with Nigari which preserves its flavour, it's enriched with deep notes. 

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NISSK23

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17.95€ TTC

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In Japan, Kamebishiya 2-year-old Nigari soy sauce is commonly used as a table sauce to accompany sashimi, grilled meat, fries and tempura. Also used as a condiment, it seasons vegetable stews, vinaigrettes and noodles. Flavour guaranteed!

  • Ingredients : water, soya beans, wheat, salt
  • Packaging : 1l net PET bottle
  • Storage : Keep away from light and heat
  • Origin : Kagawa, Japan
  • Allergenics : soya, wheat
  • Nutritional values : Per 100 g : Energy 282 kJ (66 kcal) ; fat traces, of which saturates traces ; carbohydrate 8,1 g, of which sugars 1,7 g ; protein 8,5 g ; salt 14,5 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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2 years aged brewed soy sauce 1L

2 years aged brewed soy sauce 1L

A traditional fermentation method and technique... Such is the secret of traditional 2-year-old Kamebishi soy sauce elaborated from carefully selected soya beans, patiently aged in cedar casks. Combined with Nigari which preserves its flavour, it's enriched with deep notes. 

Write your review

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