This premium “saishikomi” soy sauce is double-brewed and patiently aged for four years, developing deep, layered umami and a rich, velvety mouthfeel. Its complex profile includes savoury depth, gentle sweetness, and a hint of caramel—complemented by a smooth, lingering finish.

How to Use

Use as a finishing drizzle for sashimi, tofu, or rice to highlight subtle umami. Stir into broths, stews or glazes for depth. It also excels as a base for dipping sauces or as a refined seasoning for grilled meats and vegetables.

about Kajita Shoten

Founded in 1874 in Ehime Prefecture, this venerable soy maker continues 13 generations of tradition, producing artisanal soy sauces through natural fermentation—without additives—often using cedar vats for nuanced craftsmanship.

四年熟成醤油

Yon-nen Jukusei Shōyu (4-Year Aged Soy Sauce)

Spec

• Prefecture: Gifu