Honjozo Shoyu

［ Keep refrigerated ］

Kokubishio is an unpasteurized soy sauce pressed directly from the moromi mash, without heat treatment or seasoning.

Koji is made with whole soybeans from Hokkaido, wheat from Omi in Shiga, and sun-dried salt, then brewed in wooden barrels.

The moromi is slowly fermented and aged for two full years, stirred day by day, then pressed as it is.

Because it is not pasteurized, the yeast and other microorganisms are still alive.

Enjoy its freshly pressed character, mellow depth, and rich, distinctive aroma.

［ Refrigerate after opening ］

Made with whole soybeans from Hokkaido, wheat from Omi (Shiga), and sun-dried salt, Koshiki Shoyu is crafted by slowly fermenting and aging moromi in wooden barrels for two full years, using carefully selected Japanese ingredients.

Unlike Kokubishio, it is gently pasteurized to stop the activity of the yeast. Because it is completely unadjusted and free from additives or seasoning, the bold umami and rich aroma of the soy sauce come through with greater clarity.

It pairs especially well with lean sashimi and grilled meat as a dipping or finishing soy sauce, while also bringing deep umami to simmered dishes with just a small amount.

We invite you to enjoy the authentic character of traditionally brewed soy sauce.

［ Refrigerate after opening ］

Made in the rich natural surroundings of Kishu Arida, this traditionally brewed soy sauce is crafted with whole soybeans from Hokkaido, wheat from Omi (Shiga), and sun-dried salt, then slowly fermented and aged in wooden barrels for two full years.

The mellow flavor, gentle aroma, and vibrant color unique to whole Japanese soybeans enhance the natural character of each dish.

A small amount of mirin is added to Koshiki Shoyu to soften the sharpness of the salt, creating a smooth and rounded taste. Even with the addition of mirin, the deep umami that defines Kaneiwa’s soy sauce remains unchanged.

Perfect not only for simmered dishes, but also for sashimi and rice with a raw egg. A classic and versatile koikuchi soy sauce that works beautifully as both a dipping and finishing seasoning.

［ Refrigerate after opening ］

Kaneiwa’s usukuchi soy sauce is crafted using a unique brewing method developed by the brewery. By carefully adjusting the fermentation period, it achieves a lighter color while still delivering a deep and satisfying umami.

Made with whole soybeans from Hokkaido, wheat from Omi (Shiga), and sun-dried salt, the moromi is prepared in wooden barrels using koji specially made for usukuchi soy sauce. Even with a shorter aging period, it develops a rich aroma and a layered depth of flavor.

Slightly darker in color than typical usukuchi soy sauce, it offers a gentle saltiness balanced with a clear umami. It pairs especially well with dishes that highlight the natural character of ingredients, such as clear soups, savory egg custard, steamed vegetables, dashimaki omelet, and white fish.