“The Original Soy Sauce” Born in Yuasa, the Birthplace of Soy Sauce
Yuasa Town in Wakayama is known as the birthplace of Japanese soy sauce culture. At its heart, the long-established producer Kadocho has preserved traditional wooden barrel fermentation for over 180 years.
Their “Nigori Shoyu” recreates a method of household soy sauce production from the Kamakura and Muromachi periods. It takes nearly ten years to complete. Without pressing or heat pasteurization, the process entrusts everything to time and the work of microorganisms—making it a true “original form” of soy sauce. Each bottle reflects the very memory of Yuasa itself.
Only the Naturally Dripping Essence from Moromi
Unlike typical soy sauce, which is pressed and heated, Nigori Shoyu undergoes no pressing at all. The moromi (fermenting mash), aged for over two years in large Yoshino cedar barrels, naturally releases a clear upper layer.
Only this gently collected essence is bottled. Because the enzymes from the koji remain alive, the aroma is bold and vibrant, while the umami is deep, rich, and layered. Just a single drop can elevate and sharpen the character of a dish.
Unheated, Undiluted—A Seasoning to Last a Lifetime
Made from only domestic soybeans, wheat, and salt—unchanged since the company’s founding—this soy sauce contains nothing unnecessary and undergoes no excess processing.
Perfect with sashimi, tofu, or even plain rice, Nigori Shoyu does not overpower but instead quietly enhances the natural qualities of each ingredient. Unaffected by trends, it is a seasoning meant to accompany you for a lifetime—a bottle of enduring value.