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The Best Kishibori Shoyu of 2023 – Reviewed and Top Rated
After hours researching and comparing all models on the market, we find out the Best Kishibori Shoyu of 2023. Check our ranking below.
2,813 Reviews Scanned
- This koikuchi soy sauce is made from selected whole soybeans, wheat, and sun-dried salt, naturally brewed for over a year in cedar vats, and pressed directly from the mash.
- In soy sauce breweries, the koji mold that grows soy sauce lives for decades, creating a flavor that is unique to that brewery. The soy sauce is aged for more than one year to produce a rich, thick "hishio moromi" that is full of umami ingredients and has the richness and depth that only naturally brewed soy sauce can have.
- Kishibori Soy Sauce is made by pressing the mash slowly matured in wooden barrels on Shodoshima island of Japan with mild climate.
- 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. The special flavor of this freshly pressed soy sauce is expressed in its full-bodied taste, beautiful color, and rich aroma.
- Enjoy its delicate flavor on its own. Or you can also enjoy its enhanced roasty aroma by pouring the sauce over grilled beef or chicken, or using it on fish or fried rice dishes.
- This koikuchi soy sauce is made from selected whole soybeans, wheat, and sun-dried salt, naturally brewed for over a year in cedar vats, and pressed directly from the mash.
- In soy sauce breweries, the koji mold that grows soy sauce lives for decades, creating a flavor that is unique to that brewery. The soy sauce is aged for more than one year to produce a rich, thick "hishio moromi" that is full of umami ingredients and has the richness and depth that only naturally brewed soy sauce can have.
- Kishibori Soy Sauce is made by pressing the mash slowly matured in wooden barrels on Shodoshima island of Japan with mild climate.
- 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. The special flavor of this freshly pressed soy sauce is expressed in its full-bodied taste, beautiful color, and rich aroma.
- Enjoy its delicate flavor on its own. Or you can also enjoy its enhanced roasty aroma by pouring the sauce over grilled beef or chicken, or using it on fish or fried rice dishes.
- Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods. Using 100 year old Kioke wooden barrels
- This is your original Asian umami gourmet soy sauce with simple ingredients of soy beans, wheat, salt and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market.
- Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle.
- Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls
- The flavor of tsuru bishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor.
- 750 ml
- Aged in mizunara hard wood japanese oak whisky barrels
- Mellow, delicate ,savory soy with a subtle sweetness and a hint of umami
- Shelf stable, refrigerate after opening
- Imported from Japan
- Make your delicacies taste divine with authentic shoyu sauce! This smoked soy sauce is what you need to add an earthy dimension to your Asian dishes and other recipes! Like the finesse of wine, this seasoning sauce is traditionally brewed and aged to reach perfection in flavor and aroma!
- What is in our classic gourmet sauce? Prepared with the ancestral Mushiro Koji process, our Japanese soy sauce is made of Water, Soybeans, Salt, Alcohol & Natural Wood Smoke. The dark brown rich consistency of our Japanese seasoning makes all dishes look irresistibly appetizing!
- Unique smoky, bold flavor: After aging and fermentation, we add a lively smoky essence to our sushi sauce by using Mizunara hardwood, a type of Japanese Oak. Our dark soy sauce is a perfect way to add that grilled, slow cooked aroma and complexity to your recipes without the grill!
- Satisfy the chef and foodie within you! Our artisanal soy sauce uncaps the umami taste to garnish your dishes with a fulfilling savory that chefs spend hours to achieve! Drizzle this umami seasoning on salmon sashimi and sushi, use it as a dip sauce for dumplings and even as marinade.
- Bring home the traditional flavor of Japan! Our smoked shoyu is made in Kyoto by master artisans using a legendary 250-year old labor intensive fermentation process and cold smoking unique to the HAKU family. This imported aged soy sauce brings an authentic Asian essence to your tables.
Last update on 2025-07-07 / Affiliate links / Product Titles, Images, Descriptions from Amazon Product Advertising API
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We’ve done the best we can with our thoughts and recommendations, but it’s still crucial that you do thorough research on your own for Kishibori Shoyu that you consider buying. Your questions might include the following:
- Is it worth buying an Kishibori Shoyu?
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We’re convinced that you likely have far more questions than just these regarding Kishibori Shoyu, and the only real way to satisfy your need for knowledge is to get information from as many reputable online sources as you possibly can.
Potential sources can include buying guides for Kishibori Shoyu, rating websites, word-of-mouth testimonials, online forums, and product reviews. Thorough and mindful research is crucial to making sure you get your hands on the best-possible Kishibori Shoyu. Make sure that you are only using trustworthy and credible websites and sources.
We provide an Kishibori Shoyu buying guide, and the information is totally objective and authentic. We employ both AI and big data in proofreading the collected information. How did we create this buying guide? We did it using a custom-created selection of algorithms that lets us manifest a top-10 list of the best available Kishibori Shoyu currently available on the market.
This technology we use to assemble our list depends on a variety of factors, including but not limited to the following:
- Brand Value: Every brand of Kishibori Shoyu has a value all its own. Most brands offer some sort of unique selling proposition that’s supposed to bring something different to the table than their competitors.
- Features: What bells and whistles matter for an Kishibori Shoyu?
- Specifications: How powerful they are can be measured.
- Product Value: This simply is how much bang for the buck you get from your Kishibori Shoyu.
- Customer Ratings: Number ratings grade Kishibori Shoyu objectively.
- Customer Reviews: Closely related to ratings, these paragraphs give you first-hand and detailed information from real-world users about their Kishibori Shoyu.
- Product Quality: You don’t always get what you pay for with an Kishibori Shoyu, sometimes less, and sometimes more.
- Product Reliability: How sturdy and durable an Kishibori Shoyu is should be an indication of how long it will work out for you.
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FAQ:
Q: Who is the manufacturer of Japanese kishibori shoyu?
A: But the finest and most unique Japanese kishibori shoyus are produced by small- and medium-size, family-run shoyu breweries that use traditional ingredients and traditional, labor-intensive production methods. JAPANESE KISHIBORI SHOYU is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe.
Q: What kind of soy sauce is kishibori shoyu?
A: Kishibori is a type of shoyu—a variety of Japanese soy sauce brewed with roasted wheat. (For a rundown of all the different kinds of soy sauce, check out this complete buying guide.) To make it, soybeans, sun-dried salt, and mineral water are combined with roasted wheat and left to ferment in 100-year-old cider barrels for a year.
Q: Which is the fourth largest shoyu region in Japan?
A: Shodoshima is the fourth largest shoyu production region in Japan, with over 30 factories on the island, but only 14 are established member of the Shodoshima Shoyu Association. Takesan Company only uses the finest quality whole soybeans, wheat and sea salt.