38 years aged brewed shoyu soy sauce

Only 120 bottles are available.
Made from a traditional fermenting method, this is a pure traditional work.
That is the secret of the exceptional taste of the 38 years aged Kamebishi soy sauce made out of organic soy beans strictly selected then aged in cedar barrels.
Notes are woody, lightly toasted, cocoa, floral and fruity, generous, like the largest balsamic vinegars.

Our perfect combination : try it on your sashimi of scallops, sea bream, turbot... you can also use it in an not so common way: on a black chocolate, or vanilla ice cream or with a ripe mango, or also with a victoria pineapple.