KIOKE SHOYU EXPORT FACILITATION CONSORTIUM

Inoue Honten Co.,Ltd.：Kimajime

• Usage Scenes(Usage/Recipies)

  For finishing and flavoring pasta and other dishes! Recommended for pickling and dipping! Mix with vinegar to make a dressing.

• Specialities,Sales point

  The flavor is rich and robust, with a clean finish that doesn't linger. It is a fragrant soy sauce.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Inoue Honten Co.,Ltd.：Ponzusyoyu

• Specialities,Sales point

  Ponzu soy sauce made with wooden barrel soy sauce “Kimajime”. An authentic ponzu featuring the tangy acidity of sudachi and yuzu juices from Tokushima Prefecture.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Kaneiwa Shoyu Co.,Ltd：Koshiki Shoyu

• Usage Scenes(Usage/Recipies)

  Try adding some to red sashimi or meat.
  I also recommend putting it on a fatty steak!

• Specialities,Sales point

  From the birthplace of soy sauce, a single drop that pursues perfection from its very origins.
  Brewed solely with spring water from the Koyasan range and carefully selected Japanese ingredients, this is an unadjusted, rich koikuchi soy sauce matured in traditional wooden barrels.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Kaneiwa Shoyu Co.,Ltd：Koshiki Shoyu

• Usage Scenes(Usage/Recipies)

  Try adding some to red sashimi or meat.
  I also recommend putting it on a fatty steak!

• Specialities,Sales point

  From the birthplace of soy sauce, a single drop that pursues perfection from its very origins.
  Brewed solely with spring water from the Koyasan range and carefully selected Japanese ingredients, this is an unadjusted, rich koikuchi soy sauce matured in traditional wooden barrels.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Kaneyoshi Soy Sauce：Kaneyoshi

• Specialities,Sales point

  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.
  

Katakami shoyu：Awairo tenenjyouzou shouyu

• Usage Scenes(Usage/Recipies)

  It pairs well with delicate ingredients such as tofu and white fish.

• Specialities,Sales point

  A rich umami flavor and fresh aroma comparable to koikuchi soy sauce.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Morita Co.,Ltd：Dashi soy sauce

Morita Co.,Ltd：Kura's UMAMI

• Usage Scenes(Usage/Recipies)

  For grilling meats or fish, it adds a good flavor. Mix with vinegar or oil for use as a dressing

• Specialities,Sales point

  That's characterized by a rich umami that enhances the natural flavors of the ingredients.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Morita Co.,Ltd：MARUKIN Whole soybeans soy sauce from Shodoshima Island

Oka Naosaburo Shoten Co.,Ltd.：organic double aged soy sauce

• Usage Scenes(Usage/Recipies)

  Good for sushi like tuna, salmon, avocado, steaks

• Specialities,Sales point

  Soy sauce slowly brewed for over two years using only domestically sourced organic ingredients, characterized by its rich, deep umami flavor.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.
  

Ota Yohachiro shoten：kiokejikomishoyu [asaake]

• Usage Scenes(Usage/Recipies)

  It goes well with a wide range of dishes, including Japanese dishes such as red fish sashimi and rice with egg, as well as secret ingredients for pasta and sweets.

• Specialities,Sales point

  We use carefully selected soybeans and wheat, and prepare them in wooden barrels, which are the perfect habitat for microorganisms. When brewed in wooden barrels, the flavor will develop to suit the land, climate, and climate of the brewery each year. Please enjoy the aroma and taste grown in Shiogama, a port town in Tohoku.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Sakae Shoyu Brewery Co., Ltd.：SAKAE SHOYU　TEN

• Usage Scenes(Usage/Recipies)

  Use it to add flavor when grilling meat or vegetables.

• Specialities,Sales point

  This soy sauce is made from soybeans and wheat grown without using any pesticides or fertilizers.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Shibanuma Soy Sauce Co., Ltd.:kijouyu

• Usage Scenes(Usage/Recipies)

  White fish dishes,Tofu dishes, etc.

• Specialities,Sales point

  Its clean taste brings out the flavor of the ingredients.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Shokin Shoyu Inc.：AGED UP TO 1YEAR JAPANESE SOY SAUCE USUKUCHI

• Usage Scenes(Usage/Recipies)

  Please use it for dishes where you want to bring out the natural flavors of the ingredients.

• Specialities,Sales point

  This is unpasteurized raw soy sauce. It’s perfect for dishes that highlight the delicate color, aroma, and flavor of fine ingredients.
  
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Takesan Co., Ltd.：GLUTEN-FREE SOY SAUCE

• Usage Scenes(Usage/Recipies)

  It pairs perfectly with Japanese dishes, but you can also savor its aromatic fragrance when used to finish off fried rice.

• Specialities,Sales point

  This tamari soy sauce is a safe option for individuals with wheat allergies.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.
  

Takesan Co., Ltd.：KISHIBORI SOY SAUCE

• Usage Scenes(Usage/Recipies)

  Enjoy its delicate flavor on its own. Or you can enjoy its enhanced roasty aroma by pouring the sauce over grilled beef or chicken, or using it on fish or fried rice dishes.

• Specialities,Sales point

  The keys to KISHIBORI SOY SAUCE are to use no artificial preservatives or sweeteners, to age soy sauce in the traditional way in wooden barrels, and to carefully pack each bottle in a special wrapping paper.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Takesan Co., Ltd.：MATCHA SOY SAUCE

• Usage Scenes(Usage/Recipies)

  As this mellow soy sauce highlights the flavor and aroma of matcha, it pairs well with fried rice, grilled chicken, vegetables, and meat and fish dishes.

• Specialities,Sales point

  The soy sauce is slowly aged for more than a year in traditional wooden barrels. The traditional Kyoto matcha green tea is added at the end of the brewing process to achieve this unique blend.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Yamakawa Jozo Co., Ltd.：Tamari soy sauce Minobi

• Usage Scenes(Usage/Recipies)

  It goes well with meat and adds Umami like a slow-cooked sauce.

• Specialities,Sales point

  Our product, crafted solely from domestically sourced soybeans and salt, offers a simple yet rich and flavorful profile. Being entirely wheat-free, it is a perfect choice for those with a gluten-free diet. Aged for over 2 years in wood barrels (KIOKE) with a history spanning over a century, this product undergoes a meticulous aging process that results in a deep and complex flavor.
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.

Yamaroku Shoyu Co.,Ltd.：Tsurubishio

• Usage Scenes(Usage/Recipies)

  Serve over vanilla ice cream.

• Specialities,Sales point

  It is very rich and strong tasting!
  
  ［Supplement］
  This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.