Premium Japanese Soy Sauce
Artisanally brewed soy sauce using centuries-old methods with no artificial ingredients, additives, or flavorings.
Premium Japanese Soy Sauce
Artisanally brewed soy sauce using centuries-old methods with no artificial ingredients, additives, or flavorings.
Our Soy Sauces
Koikuchi Shoyu
Our Koikuchi soy sauce is made from water, salt, and equal parts wheat and soybeans and is fermented for two years. Commercial brands are generally fermented for around six months. As a result, this soy sauce is packed with umami, and a great all around soy sauce for sushi, rice, stir-fries, or vegetables.
Marudai Shoyu
Our Marudai soy sauce uses the same process as our Koikuchi, but uses whole soy beans that contain all of their natural oils. This results in a richer and more intense flavor, which pairs beautifully with stronger flavors such as salmon sashimi, wagyu beef, or mac and cheese.
Why use artisanal soy sauce?
The truth is, you’ve probably never tasted great soy sauce. Shiso soy sauces have a more nuanced, complex flavor than commercially produced products because they are hand-crafted using traditional techniques and the highest quality ingredients. Our soy sauces have interesting variations in taste, smell and mouth feel; they are similar to enjoying a great wine from a particular vineyard, or beer from a craft brewery rather than the mass produced stuff. Commercial brands taste flat and boring, and often have unpleasant metallic and sour flavors, and so much saltiness that they overpower your sushi.