SAKE HISHIO
- Soy Sauce
- Liquid Seasoning
-
Target Sector
Wholesale trading companies, retailers, hotels, restaurants, etc.
-
Usage Scenes(Usage/Recipies)
Ideal for drizzling over sashimi and seafood bowls. The rich flavor of this double-brewed soy sauce clings beautifully to fatty fish like yellowtail, enhancing their umami. A sweet soy sauce with a subtle hint of sake aroma. Also perfect as a Japanese-style sauce for grilled meats and vegetables.
-
Specialities,Sales point
SAKE HISHIO is a soy sauce made with sake lees of the INE MANKAI.
The INE MANKAI is a Japanese red sake brewed by Mukai Shuzo Brewery located in Ine region, Kyoto. The beautiful color and fruity flavor reminds of Rose wine, and the lees also has the same flavor. We blended the lees with the doubled brewed soy sauce* to make “SAKE HISHIO” that has the flavor we never tasted before.
*Doubled brewed soy sauce needs a great deal of time and effort. Soy sauce koji and brine are combined and fermented for one year to make normal soy sauce. And then the soy sauce is combined with another soy sauce koji and fermented for one more year.
Because of this labor-intensive process, double brewed soy sauce has rich Umami and flavor. - Countries of Trade
Others ： Indirect transactions only
| Size / capacity | 200ml, 100ml, commercial size 1L |
|---|---|
| Ingredients | Soy sauce, Molasses, Sake lees, Sweet Sake. |
| Expiration date | Best before: 1 year from the date of manufacture |
| Special Remarks | Combination of Sake Flavor and Umami of Soy Sauce. |
Onojin Miso & Soy Sauce Brewery
https://www.onojin.com/- Japan exhibitors
- Exportable
- Co-exhibitor
- Organizer : Kyoto Prefectural Federation of Societies of Commerce and Industry
- FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
- Exports from Japan
- Booth number S2-S19-005
| Exhibited products | A traditionally brewed soy sauce, matured in wooden barrel for three years/A soy sauce made with Sake lees |
|---|