SHOYU,SOY-SAUCE KANEIWA

"Kaneiwa" is found in the area where for almost 100 years fresh natural water from the "Arida" river meets gifts from Mother Nature.

Crafted in Japan from all natural grown ingredients; soybeans and wheat, and sea salt are chosen carefully and blended to produce "Kaneiwa" Shoyu.

The secret of this true Japanese treat ,"Kaneiwa"Shoyu, is that the sauce has been manufactured for about 100 years using the same process. Its fermentation method involves a special "Koji" (Aspergillus Oryzae) that converts hard-to-digest soy proteins, starches and fats into "Moromi", which contains easily absorbed amino acids, sugars and fatty acids, brings a distinctive flavor and aroma to the soy sauce.

Two years to brew the soy sauce. The traditional soy sauce making process requires two years, or two full circles of seasons, under intense care of veteran brewery workers: "Kurabito". Moromi is kept in the same historical wooden tank during its process and Kurabito stirs the sauce everyday with wooden paddle. After the two-year-fermentation of Moromi, the mixture is hand-squeezed to finish making traditional soy sauce and put into old-fashioned glass bottles.

At Kaneiwa, the time seems to rewind for a century only to deliver to the world high quality soy sauce and preserve the taste of traditional Japanese Shoyu.