Shimousa Soy Sauce

Shimousa soy sauce, a traditionally brewed Japanese Koikuchi soy sauce

A classic Koikuchi soy sauce of the dark type, made from purely Japanese ingredients and without additives. It matures traditionally for one year in cedar barrels and comes from the maker Chiba Shoyu in Chiba, Japan. That gives it a full-bodied, finely balanced aroma, rounder and more harmonious than a standard soy sauce.

How to use

A soy sauce for cooking and dipping, ideal with sashimi, sushi and light meat dishes. Also for seasoning rice, wok dishes, soups and in Asian marinades. Thanks to its balanced aroma it is versatile, from the dipping bowl to the warm kitchen.

Important: Store cool after opening and use up quickly. A natural sediment is normal, simply shake briefly before use.

At a glance

• Japanese Koikuchi soy sauce with one year of barrel maturing
• By Chiba Shoyu in Chiba, Japan, from purely Japanese ingredients
• Without additives, traditionally aged in cedar barrels
• Full-bodied and finely balanced
• Versatile as a sashimi sauce, wok seasoning and Asian marinade

Goes well with

Stronger and more intense is the double-brewed Holzfassgeist soy sauce, and for something savoury and complex there is our Shoyu Royal Vadouvan soy sauce. For Japanese cooking, our Togarashi is a great match.

Frequently Asked Questions

What is a Koikuchi soy sauce?
Koikuchi is the most widespread, dark type of soy sauce in Japan. It is balanced between salty, sweet, sour and umami, making it the most versatile all-round soy sauce.

What does the Shimousa taste like?
Full-bodied and finely balanced, with a round umami and a subtle barrel note from the one-year maturing.

What is it best used for?
For dipping sashimi and sushi, for seasoning rice, wok dishes and soups, and for Asian marinades.

How do I store it?
Store cool after opening. A natural sediment is normal, shake briefly before use.