Dark (regular) soy sauce has an appetizing, fragrant taste which is particularly strong, and extends well. You can use it as an all-purpose soy sauce, even for simmered dishes and grilled dishes. The flavor is further enhanced by heat for grilled and fried food, etc. Kajita Shoten conducts thorough control of its soy sauce such as listing the preparation date of each “oke (barrel)”, constantly checking the raw materials, production areas (producers), and the state of the “moromi”.Our soy sauce is nominated by many chefs in Japan.
water, soybeans (EHIME JAPAN/No GMO), wheat (EHIME JAPAN), salt (TOKUSHIMA JAPAN)
ALLERGENS (if applicable)
2.24" x 2.24" x 9.44", 10.14 fl oz
2 years, room temp
Soy sauce brewer since 1874. Soy sauce making first begins with selecting raw materials; soybeans, wheat, and salt. After processing the raw materials, koji making, and moromi management, it then becomes soy sauce. As of today, soy sauce brewers which carry out all processes in soy sauce making from the purchase of raw materials to the production at its own brewery, has become less and less in Japan. Kajita Shoten is one of those very few soy sauce brewers. We sell products that are 100% in-house brewed.Our mission is to provide SAFE AND SECURE FOOD.We have manufacturing System.