113. Kishoyu 100ml

Raw soy sauce without any adjustments or pasteurization

This soy sauce is fermented and aged in wooden barrels in a storehouse that has been in use for over 330 years since the Edo period. This genuine, freshly squeezed raw soy sauce is not altered or pasteurized in any way, and has a vibrant color and a light flavor.

Ingredients: Defatted soybeans (manufactured in India and Japan) (separate production and distribution management), wheat, salt

330 years of history in making world-class soy sauce

Shibanuma Soy Sauce began as an "official brewery" producing soy sauce for the Shogun family, and is one of Japan's oldest breweries, having been passed down through the direct line for over 330 years.
In 2020, 26 wooden barrels were repaired and six new barrels were introduced. While preserving tradition, the company has achieved world-class quality by obtaining the international standard FSSC22000 to ensure food safety and implementing thorough hygiene and manufacturing management. The company exports soy sauce to over 70 countries, delivering soy sauce that is loved all over the world.
Shibanuma Soy Sauce's greatest strength is its ability to produce soy sauce brewed in wooden barrels to meet the needs of a variety of countries and people, from soy sauce for home and commercial use to imported products and the small pouches of soy sauce that come with sashimi.

Making soy sauce for future generations

"We have been making soy sauce diligently for over 330 years, and this tradition has been passed down to the present day. The yeast that lives in the wooden barrels is like the sauce used for eels. There are actually over 300 different aromas that are produced by this yeast. This is why we must make sure to pass this culture on to future generations," says Shibanuma Kazuhiro, the 17th generation chairman.

A different kind of rice with raw egg

Ki Shoyu is a raw soy sauce that has not been pasteurized. It is sterilized by ceramic filtration and filled in a dedicated filling room equipped with a clean booth, with thorough consideration given to hygiene.

Soy sauce has the characteristic of bringing out its aroma when heated. Of course, raw soy sauce is delicious just as it is, but if you just drizzle Kishoyu over piping hot rice, the heat will bring out the aroma of the soy sauce, allowing you to enjoy a different kind of egg on rice.

In fact, this Kishoyu is delicious enough on its own with just soy sauce rice. So, before you put the egg on top, try tasting it as "soy sauce rice" first. If you then crack an egg into it, you can enjoy the change in flavor even more.

Combine with mayonnaise

The light and refreshing taste of raw soy sauce goes perfectly with mayonnaise. This super easy mayonnaise soy sauce is made by simply mixing mayonnaise and soy sauce, but it moderately reduces the acidity of mayonnaise and adds a rich aroma and flavor.

It's great for dipping raw vegetables like tomatoes, asparagus, and broccoli, and is also recommended for stir-fries. The flavor is determined by itself, so you can make a dish quickly and easily.