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Kishibori Shoyu is an artisanal soy sauce made by Takesan Company, located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. This soy sauce is made from high quality whole soybeans, wheat and sun dried sea salt. It is best enjoyed raw, but can also be used in cooking applications. Steamed soybeans, toasted wheat, salt, mineral water and koji are left to ferment in old cider barrels for one year. The barrels themselves are very well seasoned and have been in use for over 100 years. The mild winters in the region (the temperature does not go below 50F) encourage active fermentation throughout the year. This slow fermentation process results in the production of a very large number of complex organic acids. These components contribute to the umami and depth of flavors. Unlike mass-produced, main-stream soy sauce, this shoyu is not treated with additional alcohol or preservatives, and is not adulterated by any additives. The filtered product is only pasteurized and then bottled. Takesan Company was established in early 20th century by Yoshiji Takebe. Shodoshima, where the company is located, is a 60 square mile island. It is the second largest of the more than 700 islands in Japan’s Seto Inland Sea. Since the 14th century the Seto Inland area has prospered as a salt producing region and many soy sauce brewers began production there in the 17th century using the island’s high quality sea salt. Shodoshima today is the fourth largest soy sauce production region in Japan, with over 30 breweries on the island.
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Andrew Clint Thomsen –
If you like soy sauce you cant beat this one its fantastic very high quality
Minbar O'Shaffee –
This is simply the best tasting soy sauce I’ve ever tried. After watching a documentary on how authentic wood barrel aged soy sauce is made, I got rid of my cheap grocery store brand and ordered this bottle. The flavor is earth shattering rich, complex, well-balanced and full of character. The bottle was well-packaged and arrived safely. This bottle is very affordable and a great bargain and would also make an impressive gift. Highly recommended!
Digital Donkey –
Kishibori Shoyu has elevated my culinary experiences with its exceptional quality and depth of flavor. This premium artisanal Japanese soy sauce truly deserves high praise.
The first thing to note is the complexity of its flavor profile. Unlike regular soy sauces, Kishibori Shoyu offers a symphony of tastes – it’s not just salty but also carries subtle hints of umami, a slight sweetness, and a deep richness that can only be found in meticulously crafted sauces. Each drop enhances the dish, whether it’s used in marinades, as a dipping sauce, or simply drizzled over rice.
The aroma of Kishibori Shoyu is another aspect that sets it apart. It has a distinct, inviting scent that heightens the anticipation of the meal. This soy sauce doesn’t overpower; it complements and elevates the flavors of various ingredients, making it a versatile addition to any kitchen.
I appreciate the commitment to traditional brewing methods, which is evident in the quality of the product. The soy sauce is fermented and aged in barrels, a process that contributes to its unique taste and quality. Knowing that such care and tradition go into making this soy sauce adds an element of specialness to every use.
Moreover, its all-natural ingredients and no additives make it a healthier choice. It’s a product that tastes good and aligns with a health-conscious lifestyle.
TL;DR: Kishibori Shoyu is a premium, artisanal Japanese soy sauce that transforms ordinary dishes into extraordinary culinary creations. Its complex flavor, aromatic profile, and traditional brewing methods make it a must-have for anyone looking to add a touch of gourmet to their cooking.
Kitt –
I like to use soy sauce for a variety of cooking styles (not just asian) and this has a better tasted than that which is generally available in the grocery stores where I live.
Kevin Customer –
Bottom Line on Top: Absolute heaven, but may be *too* delicate for some.
This is my new favourite soy sauce on the planet. It beats out every other one I’ve tried barring those that cost more than a bottle of the finest wine. The flavour is soft, smokey, and vaguely sweet with a luscious rush of umami. It also does not seem quite as salty on the tongue as most soy sauces.
Why only four stars? Because most Americans come to the appreciation of soy sauce based on the strong, aggressive types that make a statement. I’m not just talking about the supermarket types, but even ones like Yamaroku and Yamasa Kyoto that shout out their presence. Kishiboro’s version whispers. If you want to achieve the same punch (or saltiness) you are used to, you might find that it takes far more of this product. That is not an insult to those who like that; there are dishes for which I will always prefer
But if you are the type that appreciates a less aggressive and more nuanced approach, you have hit the jackpot here. Brushed on a shitake (or a steak!), this sauce enhances the flavour instead of overwhelming it. Over any dish, it adds a beautiful sweetness alongside the deep umami and taste-carrier of salt. Simple perfection.
loktai –
Any argument anybody has about this soy sauce would be simple preference- as this is most certainly the “good stuff” – and nobody would argue that. There ARE different styles but for a good general versatile soy sauce that you want to be able to add to dishes without any odd tastes or it being the “wrong thing” especially for japanese cooking (Note: there are diff types of soy sauce so make sure this is the style your recipe is calling for) this is going to give you the flavor “as intended”. A very good sauce overall. You pay for it but I mean… have you seen prices IN GENERAL recently? Its worth the money if you care.
Logan –
Been getting this brand for some years now. Never had a broken bottle like some people. It offers a whole new level of flavor compared to your grocery store shelf bargain brand. I use it frequently, sometimes weekly or more, especially as a marinade for fish and vegetables. Where it really excels is as a dipping sauce or when you use a splash to season something like a bowl of rice, since you can really pick out the unique flavors it has compared to the cheaper stuff. You can probably find better soy sauce out there, but good luck finding it at this good a price.
P. Farmwald –
They say its the best and worth the price.
Robert St. Croix –
Strong & complex flavor.
Rebecca Evans –
This is a perfectly balanced, delicious soy sauce! Excellent, rich flavor.