KIOKE SHOYU EXPORT FACILITATION CONSORTIUM

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, prepared and retort foods, frozen foods, meal kits, B2B food processing
■ Retail: Premium supermarkets, gourmet food stores, Japanese grocery stores
■ Food Service: Japanese and Asian restaurants, izakaya, hotels, catering, airline catering
■ Distributors / Importers: Import agents, trading companies, distributors, wholesalers
■ E-commerce / Online Retail: Cross-border EC, premium food EC, subscription services
■ Private Brand (PB): PB development companies, OEM and PB buyers
■ Other Opportunities: Chefs, fermentation-related companies, cultural centers and museum shops

Yui Soy Sauce pairs perfectly with Wagyu beef!

A limited organic dark soy sauce, matured for 14–18 months in wooden barrels — each bottle marked with its unique barrel number.

［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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, prepared and retort foods, frozen foods, meal kits, B2B food processing
■ Retail: Premium supermarkets, gourmet food stores, Japanese grocery stores
■ Food Service: Japanese and Asian restaurants, izakaya, hotels, catering, airline catering
■ Distributors / Importers: Import agents, trading companies, distributors, wholesalers
■ E-commerce / Online Retail: Cross-border EC, premium food EC, subscription services
■ Private Brand (PB): PB development companies, OEM and PB buyers
■ Other Opportunities: Chefs, fermentation-related companies, cultural centers and museum shops

It has an excellent balance of aroma and umami. When heated, the fragrance becomes even more pronounced, making it ideal for stir-fried vegetables as well as sautéed meat or fish. It also adds depth and richness to dishes such as seasoned rice, enhancing the overall flavor with the umami of soy sauce.

Incredible soulful shoyu using organic farmer's soy and wheat

［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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, prepared foods, frozen foods, B2B food processing
■ Retail: Premium supermarkets, local grocers, gourmet food stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering, French and Italian restaurants
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, online grocery stores, subscription boxes
■ Other Opportunities: Chefs, fermentation-related companies, gift retailers

It can be used for a wide range of dishes from dipping sauces for sashimi and sushi.

Organic Soy Sauce is made from organic soybeans from Japan and organic wheat from Japan, and is slowly fermented and aged in large cedar-wood barrel. Enjoy the rich aroma and complex flavor that only natural brewing can provide.

■ Food Manufacturers / Processors: Seasoning manufacturers, soup base makers
■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, online grocery, subscription boxes

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

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.

■ Food Manufacturers / Processors: Seasoning manufacturers, soup base makers
■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, online grocery, subscription boxes

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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, prepared foods, meal kits, B2B food processing
■ Retail: Premium supermarkets, gourmet food stores, Japanese grocery stores
■ Food Service: Japanese and Asian restaurants, izakaya, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, premium food EC, subscription services
■ Private Brand (PB): PB development companies, OEM and PB buyers
■ Other Opportunities: Chefs, fermentation-related companies, cultural and museum shops

Perfect for steak!

This is a tamari-style soy sauce made with wheat.

［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.

■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Premium ingredient EC, Japanese specialty EC
■ Other Opportunities: Chefs, fermentation-related companies, cultural and museum shops

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

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.

・Food manufacturers and processors
・Retail
・Food service (restaurant industry)
・Importers and distributors
・E-commerce and online retailers
・Private brand (PB) related
・Other possibilities exist
＊Due to extremely limited production volume, transactions are subject to annual quantity restrictions.

Perfect for organic vegetables and seasonal ingredients.

Made with sun-dried salt, free from pesticides and additives.

［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.

■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ Other Opportunities: Chefs, fermentation-related companies, cultural and museum shops

It pairs perfectly with delicate ingredients like tofu and white fish.

It offers umami equivalent to a rich soy sauce and a fresh aroma.

［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.

For all dishes that felt that ordinary soy sauce was not enough.

Sweetness not found in other soy sauces.

［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.

■ Retail: Premium supermarkets, gourmet food stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, izakaya, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, distributors, wholesalers

From meat dishes to fish dishes, it brings out the flavour of every ingredient.

Carefully selected and domestically grown soybeans and wheat are combined with sundried salt in barrels following the traditional method of natural soy sauce brewing practiced in Hinatsu, a town located on the eastern shore of Lake Biwa in the Japanese lake district.
The soy sauce ferments in the naturally variable climate of Hinatsu, which includes both hot summers and snow-covered winters. The sauce takes approximately 18 months to fully mature as two summers and one winter elapse. Using strictly selected ingredients and traditional processes brings out the five prominent flavors of the soy sauce to the greatest degree possible.
The result is an ideal product that we strive to produce at the Mizutani Soy Sauce Brewery: a soy sauce that makes every single day better.

［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.

Retail、Food Service / Hospitality、Distributors / Importers

A hybrid soy sauce. Beyond simply drizzling it over tofu, dilute it for simmered dishes, marinades, or as a finishing seasoning for stir-fries.

It is an authentic dashi soy sauce, simmered by combining our naturally brewed wooden barrel soy sauce with dried Japanese anchovy from the Seto Inland Sea and bonito flakes from Yaizu.

［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.

Retail、Food Service / Hospitality、Distributors / Importers

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

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.

Retail、Food Service / Hospitality、Distributors / Importers

Use it directly on sashimi, grilled meat, or fish as a finishing touch.

This is an unpasteurized soy sauce made using domestic ingredients such as Hokkaido-grown soybeans and wheat, and Japanese salt, fermented in wooden barrels in a natural fermentation cellar.

［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.

Thick taste, good for red sashimi and steak.

- fermented and aged for 3 years in Japanese ceder barrels
- whole soybean and wheat from Shimane, sun-dried salt

［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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, B2B food processing
■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, premium food EC
■ Private Brand (PB): PB development companies, retail PB buyers
■ Other Opportunities: Chefs, fermentation-related companies, cultural and museum shops

A professional-grade liquid broth that elevates any dish to the next level.

Adds umami and saltiness while keeping color to a minimum.

［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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, B2B food processing
■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, premium food EC
■ Private Brand (PB): PB development companies, retail PB buyers
■ Other Opportunities: Chefs, fermentation-related companies, cultural and museum shops

A professional-grade liquid broth that elevates any dish to the next level.

Adds umami and saltiness while keeping color to a minimum.

［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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, B2B food processing
■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, premium food EC
■ Private Brand (PB): PB development companies, retail PB buyers
■ Other Opportunities: Chefs, fermentation-related companies, cultural and museum shops

Please add just a little to dishes of all nationalities and you have a magical transformation!

Because it's not too assertive, it's perfect for a hidden 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.

■ Food Manufacturers / Processors：Seasoning, sauces, prepared foods, frozen foods
■ Retail：Premium supermarkets, gourmet stores, organic shops
■ Food Service：Restaurants, hotels, catering
■ Distributors / Importers：Importers, distributors, wholesalers
■ E-commerce：Cross-border EC, online grocery, subscription boxes
■ Other Opportunities：Chefs, cultural centers, museum shops

Good for sushi like tuna, salmon, avocado, steaks

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.

Add to sashimi, meat, or ffried foods.

We are just a small family business and our production is limited.

［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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, prepared foods, frozen foods, meal kits, B2B food processing
■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, online grocery, subscription boxes
■ Other Opportunities: Chefs, fermentation-related companies, cultural and museum shops

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.

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.

■ Retail: Natural food stores, organic shops
■ Distributors / Importers: Import agents, trading companies, wholesalers

Use it to add flavor when grilling meat or vegetables.

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.

White fish dishes,Tofu dishes, etc.

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.

■ Food Manufacturers / Processors: Seasonings, soup bases, sauces, prepared foods, frozen foods
■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, wholesalers
■ E-commerce / Online Retail: Cross-border EC, online grocery, subscription boxes
■ Other Opportunities: Sake and fermentation-related companies, cultural and museum shops

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

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.

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

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.

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.

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.

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.

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.

■ Retail: Premium supermarkets, gourmet stores, Japanese grocery stores
■ Food Service: Restaurants, hotels, catering
■ Distributors / Importers: Importers, trading companies, wholesalers
■ Private Brand (PB): OEM buyers
■ Other: Chefs, fermentation-related companies, cultural facilities

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

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.

■Retail
Premium supermarkets, gourmet grocery stores, department store food halls, organic food shops, Japanese specialty stores, etc.

■Distributors / Importers
Import agents for Japanese foods, premium ingredient trading companies, specialty food distributors, foodservice wholesalers, retail wholesalers, etc.

Serve over vanilla ice cream.

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.

Food Manufacturers / Processors
Retail
Food Service
Distributors / Importers
E-commerce / Online Retail
Private Brand (PB)
Other (Product Development / Collaboration)

It's delicious when used as a dipping sauce for steak or teppanyaki!

This is a “double-fermented soy sauce,” a very luxurious soy sauce made by adding koji again to raw soy sauce pressed from whole soybeans, then fermenting and maturing it twice. It uses twice the ingredients and twice the fermentation time.

［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.

Food Manufacturers / Processors
Retail
Food Service
Distributors / Importers
E-commerce / Online Retail
Private Brand (PB)
Other (Product Development / Collaboration)

This soy sauce has a nice aroma. It goes well with dipping sauce and pouring soy sauce over other dishes.

This soy sauce is carefully made using organic soybeans and organic wheat produced in Japan.

［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.

Food Manufacturers / Processors
Retail
Food Service
Distributors / Importers
E-commerce / Online Retail
Private Brand (PB)
Other (Product Development / Collaboration)

It pairs exceptionally well with salmon sashimi, tofu, cheese, and boiled eggs.

A soy sauce with a pleasant smoked aroma from cherry wood chips.

［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.