Product Overview
About Kishibori Shoyu
Kishibori Shoyu is a premium, artisanal soy sauce produced on the small island of Shodoshima in Japan, an area with a long tradition of soy sauce brewing. Made using time-honored techniques, it is brewed from whole Japanese soybeans, wheat, and sun-dried sea salt, then aged naturally in 100-year-old cedar barrels for over a year. This slow fermentation process imparts a rich, complex flavour profile with balanced umami, sweetness, and subtle caramel notes. Unlike many commercial soy sauces, Kishibori Shoyu is unpasteurized and contains no additives, preserving its natural depth and purity.
