[Takesan] Traditional Japanese Kishibori Soy Sauce
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[Takesan] Traditional Japanese Kishibori Soy Sauce
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The epitome of umami [Takesan] Traditional Japanese
Kishibori Soy Sauce
Brewed soy sauce, having embraced the flow of time, acquires a rich aroma. This is why well-made brewed soy sauce not only seasons food but also adds deep flavor. Today, Kurly introduces Kishibori soy sauce, aged in massive cedar barrels within soy sauce breweries on Shodoshima, designated a registered tangible cultural property of Japan. Its name means 'soy sauce pressed as is,' which comes from its manufacturing method. Moromi*, aged naturally for a year, is pressed as is. This creates a profound taste, color, and aroma inside ancient cedar barrels much larger than a person. Elevate the quality of your dishes with this soy sauce, carefully aged using only soybeans, wheat, and salt.
Kurly’s Note
About Brand
Takesan is a food company that primarily produces traditional soy sauce passed down on Shodoshima for over 400 years. It opened its doors in Shodoshima in 1966. When they first started selling Kishibori soy sauce, it was uncommon for companies like Takesan to sell local traditional soy sauce in small volumes. To capture the unique flavor of Kishibori soy sauce, Takesan uses healthier ingredients and methods closer to tradition. In traditional soy sauce breweries, where veteran brewing experts have dedicated a long time to soy sauce production, the flavors deepen day by day. They continue their business based on the belief that through soy sauce making, they must deliver a food culture born from the blessings of nature to our tables.
The essence of umami [Takesan] Traditional Japanese
Kishibori Soy Sauce
Brewed soy sauce, having undergone the passage of time, acquires a rich aroma. This is why well-made brewed soy sauce not only seasons food but also adds a deep flavor. Today, Kurly introduces Kishibori Soy Sauce, matured in giant cedar barrels within soy sauce breweries on Shodoshima, which is designated as a Registered Tangible Cultural Property of Japan. The name "Kishibori" means "soy sauce pressed as is," and it originates from its manufacturing method. Moromi*, which has undergone a year of natural aging, is pressed as is. Inside old cedar barrels, much larger than humans, it develops a profound taste, color, and aroma. Elevate the quality of your dishes with this soy sauce, meticulously aged using only soybeans, wheat, and salt.
Kurly’s Note
About Brand
Takesan is a food company that primarily produces traditional soy sauce passed down on Shodoshima for over 400 years. It opened its doors in 1966 on Shodoshima. When they first started selling Kishibori soy sauce, it was uncommon for companies like Takesan to bottle and sell traditional regional soy sauce in small quantities. To fully capture the unique flavor of Kishibori soy sauce, Takesan uses healthier ingredients and methods closer to tradition. In traditional soy sauce breweries, where veteran brewmasters have dedicated long hours to soy sauce production, the flavor deepens day by day. They continue their business with the belief that through their work in making soy sauce, they should bring a food culture shaped by the blessings of nature to every table.
These are real reviews from Korean customers, written through July 2025.
California Proposition 65
⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.
For more information, please visit www.P65Warnings.ca.gov/food.
