What sets Shibanuma Ohitachi Raw Soy Sauce apart from other types of soy sauce is the use of a unique ingredient called "ohitachi." Ohitachi is a type of wild herb that is native to the Shibanuma area and is added to the soy sauce during the fermentation process. This herb imparts a unique flavour and aroma to the final product.
Shibanuma Soy Sauce has produced soy sauce in Tsuchiura, Hitachi, Japan for over 320 years and 18 generations, since 1688. Shibanuma soy sauce was selected and presented to the Edo Shogunate as one of the best soy sauce in Japan.
The secret to Shibanuma’s soy sauce is the original wooden barrels descended for decades, traditionally used for fermentation and maturation. Natural koji microbes in the wooden barrels combined with Shibanuma’s process method are the key to the quality. "It is the best soy sauce in Japan” - Somegoro Ichikawa.