Kishibori Shoyu is an artisanal soy sauce made by Takesan Company, located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. This soy sauce is made from prime quality whole soybeans, wheat and sun dried sea salt. It’s best enjoyed raw, but may also be used in cooking applications.
Steamed soybeans, toasted wheat, salt, mineral water and koji are left to ferment in old cider barrels for one year. The barrels themselves are very well seasoned and have been in use for over 100 years. The mild winters in the region (the temperature does not go below 50F) encourage active fermentation during the year. This slow fermentation process leads to the production of a very large number of complex organic acids. These components contribute to the umami and depth of flavors.
Unlike mass-produced, main-stream soy sauce, this shoyu isn’t treated with additional alcohol or preservatives, and isn’t adulterated by any additives. The filtered product is only pasteurized and then bottled.
Takesan Company was once established in early 20th century by Yoshiji Takebe. Shodoshima, where the company is located, is a 60 square mile island. It is the second one largest of the more than 700 islands in Japan’s Seto Inland Sea. Since the 14th century the Seto Inland area has prospered as a salt producing region and lots of soy sauce brewers began production there in the 17th century the usage of the island’s prime quality sea salt. Shodoshima today is the fourth largest soy sauce production region in Japan, with over 30 breweries on the island.
Artisan Soy Sauce – Kishibori is a Japanese premium soy sauce imported from Japan
Kishibori Shoyu is fermented in 100-year old barrels on a small island in Japan’s inland sea
Experience the difference in flavor in our soy sauce. Full flavor and great addition to any food
Smooth and balanced taste – Kishibori Soy has a milder fuller flavor than most soy sauce