Absolutely delicious, everyone had asked us for a Bonito Soy (Katsuobushi 16.67%) that is good quality - and this is it. That is all we can say. You will be more than happy. YUM!
Kamebishi is the only soy sauce producer, in the entire of Japan, to use the
traditional fermentation method of mushiro kôji. The steam cooked
soy and the roasted rice are placed in a fermentation room on rice hay
mats then are seeded with yeast. Fermentation and maturing is in cedar barrels. This sauce is made from a base that is matured for 13-15 months and is quite quite delicious.