{"product_id":"shibanuma-barrel-aged-unpasteurised-soy-sauce-300g","title":"Shibanuma, Barrel-Aged Unpasteurised Soy Sauce, 300g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eLiving, barrel-aged soy from an eighteen-generation house.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eThis is Shiho no Shizuku, Shibanuma's nama shoyu: an unpasteurised soy sauce left with its character intact, brewed and matured in their old wooden barrels. It has a deep, complex umami with a smooth, rounded sweetness and a soft, woody scent, the kind of soy you finish a dish with rather than cook away. A 300g bottle of the real, traditional thing.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l\" style=\"text-decoration: underline;\"\u003e2-year dashi soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUnpasteurised (nama):\u003c\/strong\u003e not heat-finished, so it keeps a livelier, more aromatic character and its natural enzymes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBarrel-aged:\u003c\/strong\u003e fermented and matured in old wooden barrels for real depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing soy:\u003c\/strong\u003e rich and rounded, made to season at the end, not to cook away.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e brewed by a family that has made soy since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping:\u003c\/strong\u003e a premium soy for sashimi and sushi, especially white fish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e a few drops to season raw fish, tofu or rice at the pass.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e stir into dressings and sauces for a rounded umami, or use in place of table salt.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTasting:\u003c\/strong\u003e good enough to judge on its own against a standard soy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eSoy sauce is shoyu (醤油), brewed from soybeans, wheat, salt and kōji and aged. Nama shoyu (生醤油) is the unpasteurised form, left unheated so its aroma, enzymes and living character stay intact, which makes for a more nuanced soy than the standard heat-finished bottle. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era. It is one of only around thirty soy sauce makers in Japan at this scale and the largest in Ibaraki.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/manufacture-shibanuma-syoyu-jozo\" style=\"text-decoration: underline;\"\u003eInside the 200-Year-Old Shibanuma Factory\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does barrel-aged unpasteurised soy taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eDeeper and rounder than an everyday soy, with a complex savoury aroma, a soft woody scent and a smooth, gently sweet finish rather than a flat, salty hit. The barrel fermentation builds layers of umami, and because it is unpasteurised it keeps a fresher, more fragrant top note. It reads as soft and full on the palate, which is why it works as a finishing and dipping soy where the soy itself is tasted. Used neat on good fish, the difference from a mass-market soy is immediately clear.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNama shoyu 生醤油 (barrel-aged unpasteurised soy)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProduct line\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShiho no Shizuku 紫峰の滴\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e300g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA finishing and dipping soy for raw fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is nama (unpasteurised) soy sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMost soy sauce is pasteurised, heated at the end of production to stabilise it. Nama shoyu skips that heat step, so the soy keeps more of its living aroma, its natural enzymes and a fresher, more nuanced flavour. It is prized as a finishing and dipping soy where that extra character is tasted directly. Because it is unpasteurised it is best kept cool and used while fresh, as the qualities that make it special also make it a little more delicate than a standard bottle.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy does barrel ageing matter for soy sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFermenting and ageing soy in large wooden barrels lets a complex community of microbes live in the wood and the storehouse and work on the moromi mash over a long maturation. That slow process builds the layered, rounded umami that distinguishes a craft soy from a fast, industrially produced one. Shibanuma still uses wooden barrels built generations ago, in storehouses dating back to the Edo era, which is increasingly rare and shows in the depth of the finished soy.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dark place, and refrigerate after opening, especially with an unpasteurised soy, to preserve its aroma and freshness. Heat and light dull soy sauce over time, so keep it away from the stove and out of direct sun. Used steadily as a finishing soy, a 300g bottle stays at its best throughout.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Single","offer_id":56444787360125,"sku":"S0362","price":8.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56444787392893,"sku":"S0362-CS6","price":26.94,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shibanuma_Barrel_Aged_Unpasturised_Soy_Sauce.jpg?v=1730389199","url":"https:\/\/www.sushisushi.co.uk\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g","provider":"SushiSushi","version":"1.0","type":"link"}