OUR SHOYU – A TRUE CRAFTSMANSHIP!

Only 1% of all soy produced in Japan is fermented in a so-called Kioke (wooden barrel in Japanese).

Soy produced in Kioke production is fermented in open barrels for a very long time. When producing soy in this way, it is necessary to use whole soybeans and take advantage of the soybean's oil during production. The oil settles on top of the barrel which protects the soy from oxidizing and it also contains sweetness that is transferred to the soy during the fermentation process. The oil is removed at the end of production and does not remain in the finished product.

Our Shoyu is a kioke-shoyu that is aged and fermented in 100-year-old cedar barrels for about 2 years. Good bacteria live on the surface of cedar wood and are the key to both the fermentation and the taste, just like when making wine or whiskey. Shoyun is made by a family business that places great importance on respecting old traditional manufacturing methods, spending the time and effort necessary to get the best possible end product and working in harmony with nature!