Founded in 1753 by a former samurai from the Ako region, the Kamebishi-Ya house is the only one to perpetuate the traditional "mushiro kôji" method, passed down orally from generation to generation.
Today carried on by the 16th and 17th generations, it crafts artisanal soy sauces in Kagawa from selected soybeans, fermented on straw mats and then aged for a long time in cedar barrels. Derived from moromi vintaged up to 38 years, these exceptional sauces stand out for their aromatic richness, their depth and their velvety texture, and can be offered as gift sets or enjoyed alongside a selection of Japanese tableware.
