The Story
This premium shoyu from Kambeshi is traditionally fermented for two years in century-old cedar barrels, developing a remarkable depth and complexity rarely found in modern soy sauces. Where the 5-year aged shoyu is a finishing condiment to be used in drops, the 2-year sits in a different place — it has genuine depth and character, but retains a brighter, more versatile profile that makes it equally at home in cooking as it is at the table. It is the everyday shoyu for anyone who has decided that mass-produced soy sauce is no longer good enough.
Like all Kambeshi shoyu, it is made using the traditional 50/50 mixture of soybeans and wheat that defines authentic Japanese shoyu — a fundamentally more nuanced balance than the soybean-heavy Chinese approach. The kōji is prepared using the mushiro method, cultured on mats of rice straw and bamboo, before being combined with soybeans, wheat, and salt and left to ferment in ancient cedar barrels. The two-year ageing process allows the flavours to mature harmoniously while preserving a freshness and lift that longer-aged versions sacrifice for concentration. The result is a shoyu with subtle sweetness, gentle umami complexity, and elegant aromatics that enhance rather than overpower.
Producer: Crafted by the Okada family of Kambeshi, now in their 16th and 17th generations, at their brewery in Hiketa, Kagawa Prefecture, on the northeast coast of Shikoku island. Their methods have remained unchanged since 1753.
Ingredients: Soybeans, wheat, salt
Storage: Ambient before opening. Refrigerate after opening.
Net: 200ml
Allergens: Soy, wheat (gluten)
Description
This premium shoyu from Kambeshi is traditionally fermented for two years in century-old cedar barrels, developing a remarkable depth and complexity rarely found in modern soy sauces. Where the 5-year aged shoyu is a finishing condiment to be used in drops, the 2-year sits in a different place — it has genuine depth and character, but retains a brighter, more versatile profile that makes it equally at home in cooking as it is at the table. It is the everyday shoyu for anyone who has decided that mass-produced soy sauce is no longer good enough.
Like all Kambeshi shoyu, it is made using the traditional 50/50 mixture of soybeans and wheat that defines authentic Japanese shoyu — a fundamentally more nuanced balance than the soybean-heavy Chinese approach. The kōji is prepared using the mushiro method, cultured on mats of rice straw and bamboo, before being combined with soybeans, wheat, and salt and left to ferment in ancient cedar barrels. The two-year ageing process allows the flavours to mature harmoniously while preserving a freshness and lift that longer-aged versions sacrifice for concentration. The result is a shoyu with subtle sweetness, gentle umami complexity, and elegant aromatics that enhance rather than overpower.
Producer: Crafted by the Okada family of Kambeshi, now in their 16th and 17th generations, at their brewery in Hiketa, Kagawa Prefecture, on the northeast coast of Shikoku island. Their methods have remained unchanged since 1753.
Ingredients: Soybeans, wheat, salt
Storage: Ambient before opening. Refrigerate after opening.
Net: 200ml
Allergens: Soy, wheat (gluten)
