Kanemori shoyu

Brewing Tradition since 1875

Kanemori Shoyu was founded during the Meiji era in 1875 and is located in Matsue, which is also known as the “city of water” for the unique quality of its waters.
We inherited the traditional soy sauce culture of Japan from our ancestors and aim for its modern development and dissemination.

100 Barrels

Since starting the company back in the nineteenth century, we have produced our soy sauce in traditional cedar wooden barrels (kioke) without any additives and through a totally natural brewing process that slowly matures our product into a full-bodied umami taste.
Using 100 cedar wooden barrels and the same manufacturing method as our founders, our soy sauce is aged for at least 2 summers, with some products aging for up to 7 summers.
In Japan, only a few breweries continue brewing in wooden barrels. Amongst them, the sight of 100 wooden barrels lined up in a row is now very rare and hard to see. These wooden barrels are our greatest assets, and it is our greatest pleasure to say that the soy sauce they produce is extraordinarily aromatic and tasty.

 
 

100 Barrels

Since starting the company back in the nineteenth century, we have produced our soy sauce in traditional cedar wooden barrels (kioke) without any additives and through a totally natural brewing process that slowly matures our product into a full-bodied umami taste.
Using 100 cedar wooden barrels and the same manufacturing method as our founders, our soy sauce is aged for at least 2 summers, with some products aging for up to 7 summers.
In Japan, only a few breweries continue brewing in wooden barrels. Amongst them, the sight of 100 wooden barrels lined up in a row is now very rare and hard to see. These wooden barrels are our greatest assets, and it is our greatest pleasure to say that the soy sauce they produce is extraordinarily aromatic and tasty.

Introduction

Silently brewing our soy sauce in our one hundred “kiokes” since 1875.
The ingredients are simple: soy beans, wheat, and salt. That’s all.
Our soy sauce contains no additives.
Depending on the maturation time and blend, the colors and the aromas naturally differ and as we like to say, we can find 100 different colors in our 100 kiokes.
Inside the kioke, the soy slowly and silently brews until it is ready for the final pressing and bottling.That process can take between 2 and 7 years.

The process is totally natural and performed by the bacteria that surrounds the kiokes.
We simply wait patiently for that natural process to take place!
Yeast bacteria live in fibers of the wooden barrels and the ceiling of the factory.
The unique location and distribution of sunlight and air gives our soy sauce a distinctive finish, creating its characteristic taste and aroma.

Today, most of the soy sauces you find in supermarkets are fast-produced using resin tanks in modern factories. Logically this is the answer to the demands of the times and the end result may still be called soy sauce.

At Kanemori Shoyu, we maintain the traditional method of using cedar wooden barrels with a long aging period to produce a unique taste and aroma,
and despite the production limitation we have chosen to carry on to this day. Our aim is to pass our soy sauce onto the next generation just the way it is.

   

Our Products

Kioke nama soy sauce
Kioke nama soy sauce
(raw soy sauce)
Matured in a wooden barrel for more than 2 years without any additives or heat sterilization. Blended with three or more unrefined soy sauces (moromi). It can be used for sushi, sashimi, simmered dishes, and general cooking.
Contents 150 ml / 360 ml / 900 ml
Kioke Damashii
Kioke Damashii
(Kioke soul)
Our luxurious 3-year aged soy sauce is the product of enriching the blend with wooden barrel soy sauce instead of salt water. The result is a full-bodied soy sauce that pairs perfectly with sashimi or a good steak. Try it out!
Contents 150 ml / 360 ml / 900 ml
Shichinen-Jukusei
Shichinen-Jukusei
(7-year Soy sauce)
A truly unique experience. Matured for seven years like no other of its kind, its sweetness and sumptuous aroma immediately fill your mouth with a single drop. The high concentration means a few drops are all that are needed, which helps minimize the quantity of salt consumed.
Contents 150ml
2-year aged
2-year aged
soy sauce
Rich and flagrant flavors and fragrances convey in this soy sauce after maturing in the barrels for two years. It can be used for general cooking.
Contents 500 ml / 1000 ml
Tsuyu dashi
Tsuyu dashi
With our 2-year aged soy sauce as the base, this tsuyu sauce is prepared without any chemical seasoning and using only natural sea salt. It can be used for various dishes such as rice bowls, simmered dishes, dashi rolls, etc.
Contents 200 ml / 360 ml
Soba Tsuyu
Soba Tsuyu
Enjoy the natural flavor of our sweetend soba tsuyu, made with our 2-year aged soy sauce, without chemical seasoning and using only natural sea salt. It is the perfect sauce for your soba noodles.
Contents 200ml
Kioke Soy Sauce flavored Rice Crackers
Kioke Soy Sauce
flavored Rice Crackers
The sun-dried dough is prepared using domestic rice and without any additives. Once dried, they are carefully fried one by one. The “Kakimochi” is a popular product in Japan, smell the aroma of the soy sauce when opening the bag and enjoy!
Contents 150g

*Domestic shipment only

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