Kamebishi 3-Year Soy Sauce


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Founded in 1753 by the Okada family, Kamebishi-ya is one of Japan’s oldest soy sauce brewers. They brew their soy sauce according to traditional methods. In particular, they are the only soy sauce brewer in Japan to use the old mushiro (woven mat) method of making the base soy sauce koji that is the foundation of soy sauce. This helps to produce a refined type of soy sauce with a rich yet well-balanced and mellow flavor.  

This particular soy sauce has been fermented for three years. 

Where to use: Dipping Sauce, Dressing, etc. 

How to store: Avoid direct sunlight and store at room temperature. After opening, store in the refrigerator (10 C or less).

Contains: 200 ml / bottle