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.
Non-GM SOYBEAN (Hitachi, Ibaraki Prefecture, Japan), WHEAT, salt.
Store in a cool, dry place. Refrigerate after opening.
Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.