Thirty-four years aged brewed soy sauce
Ref : NISSK39
€154.00
Tax Included
This is a very large vintage soy sauce, exceptional, fruit of a long and mastered maturing. The product is extremely rare and unique. Very few bottles are available.
A traditional fermentation method, a pure artisanal work, is the secret of the exceptional taste of the 34-years-aged brewed Kamebishiya soy sauce made from finely selected organic soybeans then aged in cedar casks.
Very rich in umami, this authentic soy sauce mixes savory aromas of tobacco leaves and soy.
You will be surprised by its power, its slightly smoked and grilled notes.
The finish will leave room for the woody notes of the cedar casks.
This sauce is quite thick, unctuous, mellowful.
Soy is very present. This product, very rare, is for true connoisseurs.
Our best combination : scallop sashimi, sea bream, turbot ... or dark chocolate, vanilla ice cream or ripe mango, or with Victoria pineapple.
NISSK39
Data sheet
- Origin
- Kagawa, Japan
- Brewery
- KAMEBISHI YA
- Weight
- 55 ml net
- Packaging
- Glass bottle
- Ingredients
- water, soy beans, wheat, salt
- Storage
- keep refrigerated
- Allergenic(s)
- soya
wheat - Nutritional values
- Per 100 g : energy 136 kcal (580 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 15g, of which sugars 1,0g ; protein 19g ; salt 14,7g.
KAMEBISHI YAKamebishi-Ya was founded in 1753 by a Lord, a former Samurai, a general of the Imperial Prince Ikoma of Ako region (Present Hyogo prefecture).
It is sole maker in the world to perpetuate the traditional manufacturing method known as "mushiro kôji" and continues to transmit its manufacturing secrets orally, from generation to generation. Mushiro kôji means that the kôji is made on a mat of rice straw and bamboo.
Today, Okada San daughter and mother, 16th and 17th generation, continue the tradition, in Hiketa district, Higashi-Kagawa town, Kagawa Prefecture, northeast of Shikoku island.
A traditional fermentation method and pure craftsmanship: these are the secrets of the exceptional taste of Kamebishi soy sauces, made from finally selected soybeans then patiently aged in cedar casks.
Kamebishi soy sauces are all made from vintage moromi: 2 years, 3 years, 5 years, 10 years, 20 years and 38 years of maturation. These high-quality soy sauces are exceptional, with complex aromas, powerful scents, and velvety texture.
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This is a very large vintage soy sauce, exceptional, fruit of a long and mastered maturing. The product is extremely rare and unique. Very few bottles are available.
Thirty-four years aged brewed soy sauce
€154.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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