Crafted on Shodoshima island, Japan — renowned for its warm climate and centuries-old soy sauce heritage — this premium organic soy sauce is slowly fermented in large cedar barrels using methods passed down for over 400 years.
Why This Soy Sauce is Different
Whole domestic organic soybeans and organic wheat — no shortcuts
Sun-dried sea salt for a clean, natural mineral finish
Cedar barrel fermentation — deep, balanced umami with a smooth finish
JAS Organic Certified (equivalent to EU/NOP standards)
No additives, no preservatives
How to Use
Perfect for dipping (sushi, sashimi, gyoza), marinades, stir-fries, and everyday seasoning. A versatile staple for Japanese cooking in New Zealand.
Produced by Yamahisa Soy Sauce Manufacturing Company — a family-run brewery dedicated to authentic Japanese craftsmanship.
