Kamebishi 10-Year Aged Soy Sauce. 180ml
Ten years in a wooden barrel. No additives, no shortcuts. Just soy sauce, aged to perfection.
Some things can't be rushed, and this is one of them. Kamebishi has been brewing soy sauce in Kagawa, Japan since 1753, back when your great-great-great-grandparents weren't born yet. They still do it the old way: whole soybeans, wheat and salt, left to slowly ferment in handmade wooden barrels. No additives, no preservatives, nothing artificial. Then they wait. For ten years.
What comes out is something you have to taste to believe. It's deep, dark and silky, with a gentle sweetness that rounds off the salt and an umami that just keeps going. Honestly, it's closer to a fine aged balsamic than anything you've ever poured over sushi.
For the food lover in your life (or yourself)
Every bottle arrives the traditional Japanese way: wrapped in red washi paper, tied with black cord and stamped 十歳造, "ten years in the making." It's the perfect present for the person who has tried everything: the home chef, the dinner-party host, the friend who always finds the restaurant before anyone else does. Very few people outside Japan have ever tasted a soy sauce this old. Give them the chance.
How we love to use it
- A few drops on sashimi, uni, bluefin or seared wagyu. That's all it needs.
- Over a bowl of steamed rice or matsutake gohan
- Swirled into brown butter for fish, or whisked into a vinaigrette
- Trust us on this one: drizzled over fresh strawberries or vanilla ice cream
Tip: use it as a finishing touch rather than cooking with it. That's where ten years really shows.
Ingredients: Soybeans, wheat, salt.
Allergens: Soy, wheat.
Storage: Refrigerate after opening.
Origin: Kagawa, Japan.