- Soy sauce is produced with soybeans, wheat, salt, and water. This organic soy sauce is made with organic soybeans and organic wheat, and aged and pressed in wooden barrels that have been in use for over 100 years in our hygienically well-controlled factory.
- Without the use of artificial preservatives or sweeteners, organic soy sauce is fermented as naturally as possible in the wooden barrels, giving it a full-bodied taste, beautiful color, and rich aroma.
- This koikuchi soy sauce is made from selected whole soybeans, wheat, and sun-dried salt, naturally brewed for over a year in cedar vats, and pressed directly from the mash.
- In soy sauce breweries, the koji mold that grows soy sauce lives for decades, creating a flavor that is unique to that brewery. The soy sauce is aged for more than one year to produce a rich, thick “hishio moromi” that is full of umami ingredients and has the richness and depth that only naturally brewed soy sauce can have.
From the brand
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About Takesan Group
The company also manufactures tsukudani and sauce, with its signature product “KISHIBORISHOYU” at the top of the list.
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“We want to make delicious soy sauce again like the old days using wooden barrels that have been used for over 100 years”. With this mission in mind, the second CEO of our company developed and launched a line of soy sauce products, maximizing the umami of the ingredients without any use of artificial preservatives or sweeteners after fully fermented in the wooden barrels.
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