SPECIAL RESERVE · Sourced to order from Kagawa, Japan. 55ml
Delivered in 2–4 weeks
38 years in the making.
This is the rarest bottle Kamebishi makes, and one of the rarest soy sauces in the world. It began fermenting nearly four decades ago at a family brewery that has been crafting shoyu since 1753, the last in Japan still making its koji by hand on woven straw mats. Since then, it has rested quietly in wooden barrels. No additives, no preservatives. Only soybeans, wheat, salt, and time.
What emerges is something extraordinary. Thick, glossy and nearly black, it's drip-filtered slowly through cloth, drop by drop, rather than pressed. On the palate it unfolds in layers: toasted wood, dark fruit, a gentle sweetness and an umami that lingers long after the last taste. Many compare it to a decades-old balsamic. A single drop is all it takes.
A gift beyond compare
For the collector, the chef, the person who believes they've tasted it all. Only a small amount of 38-year shoyu exists, and once it's gone, it's gone. This is a bottle to open for a milestone and remember for years.
How to savor it
- A single drop on otoro, uni or seared wagyu
- Over vanilla ice cream or a well-aged cheese
- On its own, from a spoon, the way you'd taste a fine aged vinegar
Enjoy it just as it is. This is a finishing touch, never a cooking sauce.
About Special Reserve
Because so little exists, each bottle is reserved in your name and sourced directly for you once your order is placed. It arrives within 2–4 weeks, and we'll keep you updated every step of the way.
Ingredients: Soybeans, wheat, salt.
Allergens: Soy, wheat.
Storage: Refrigerate after opening.
Origin: Kagawa, Japan.