Kamebishi 2y Soy Sauce

Kamebishi 2y Soy Sauce
Origin: Kagawa, Japan
To this day the Okada family has been making soy sauce to their strict recipe for the last 250 years. It is still made in the original samurai house where they first started producing in 1753; the traditions have been carefully passed down through numerous generations. It is an example of true culinary craftsmanship, containing only four ingredients: roasted wheat, soybeans, water and salt, and being turned into a truly special ingredient. The sauce is aged in cedar barrels for between 2 & 38 years, the ageing process mellows the harsh saltiness that is familiar in everyday soy sauce, it brings a complex more complex umami flavour, and results in a well-rounded product. Their two-year soy sauce is the perfect accompaniment for good sushi and a great ingredient to bring a balanced hit of saltiness and rich umami to your cooking.