Kamebishi 20years Aged Soy Sauce 55ml

You will be surprised by the intensity of this high end 20years aged Kanebishi Shoyu with its lightly smoked flavor and grilled notes of long fermentation. The finish gives way to woody notes of cedar. This sauce is of course, quite thick and creamy, full of richness and deep umami. The mouth feel of this complex shoyu is all round, the acidity is subtle, there is pleasant smokiness and of course perfect balance. 

The Kamebishi Soy Sauce House was established in 1753 by a gentleman—a former samurai and general under Imperial Prince Ikoma of the Ako region (present-day Hyogo Prefecture). It is the only establishment in the world to have continuously preserved the traditional "Mushiro Kôji" method, passing down its manufacturing secrets orally from one generation to the next. "Mushiro Kôji" refers to the process of cultivating *kôji* mold upon mats woven from rice straw and bamboo. 

Today, Ms. Okada and her mother—the 16th and 17th generations of the family—uphold this tradition in the Hiketa district of Higashi-Kagawa City, Kagawa Prefecture, located in the northeastern part of Shikoku Island. A traditional fermentation method and pure artisanal craftsmanship: this is the secret behind the extraordinary flavor of Kamada soy sauces—crafted from carefully selected soybeans and patiently matured in cedar barrels.