Barrel Fermented Soy Sauce (Igeta Kioke Shoyu)

Sixth generation Soy Sauce producers, Inoue Honten, were founded in 1864. In the 1970s, they started shifting towards traditional methods, using only whole soy beans and forgoing additives. The aim for them is to make delicious Shoyu and to pass on the traditional making process to the next generation.

This particular Shoyu is produced in a traditional wooden barrel called a kioke and takes years to produce. The flavour is reflective of the time and natural brewing process used to make this Shoyu.

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