Kaneiwa Shoyu Co.,Ltd：Koshiki Shoyu
- Soy Sauce
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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. - Countries of Trade
JAPAN ： Both direct and indirect transactions are acceptable
| Size / capacity | 150ml,300ml,720ml |
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| Ingredients | Soybeans (domestic), wheat (domestic), salt |
KIOKE SHOYU EXPORT FACILITATION CONSORTIUM
https://kioke.jp/- Japan exhibitors
- Exportable
- FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
- Exports from Japan
- Booth number S2-C33
| Exhibited products | wooden barrel fermented soy sauce, kioke soy sauce, traditional Japanese seasoning, naturally brewed, fermented condiments, authentic Japanese soy sauce, artisanal sauce, umami rich, Japanese cooking, export-ready products, gluten-free options, vegan options, private label, OEM service, retail and foodservice |
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