The experience of using different soy sauces

Today, less than 1% of all soy sauce produced in Japan is made using the traditional "Kioke" (wooden barrel) brewing method. This premium collection features five rare, Kioke-aged soy sauces hand-selected by "Shokunin Shoyu," an expert shop that has visited over 400 breweries across Japan. The microorganisms inhabiting the century-old wooden barrels create a depth of flavor and aroma unique to each individual brewery.

This set covers the five essential categories of Japanese soy sauce: Shiro (White), Usukuchi (Light-colored), Koikuchi (Dark-colored), Saishikomi (Double-brewed), and Tamari. Much like selecting a wine, you can enjoy pairing these distinct varieties with different dishes to enhance their natural flavors. Experience the passion of artisans who believe that "Soy sauce is a creation of people, nature, and time".

It's fun and delicious to compare

We select a good balance from each type, and create combinations that allow you to compare and feel the differences, so for example, you can enjoy the different flavors of white and red meat sashimi.

The Ultimate Soy Sauces for Seafood BBQ!!!

Saishikomi, Koikuchi & Tamari Soy Sauce.

White Soy Sauce

Pale color, gentle aroma, and a clean finish. Made primarily from wheat and aged for a short period, it is characterized by an amber-like transparency. It is brewed twice a year, in spring and autumn. Rich in extract and sugar, it offers a mellow sweetness. It’s excellent as a salt substitute or blended with other soy sauces. Note: Despite its light appearance, the salt content is actually slightly higher than regular soy sauce.

Light Soy Sauce

A staple in Kyoto’s delicate "Washoku" cuisine, this soy sauce is the ultimate supporting actor that enhances the natural flavors of ingredients.

Focusing heavily on the balance of umami, aroma, and taste, this light-colored soy sauce actually packs a bold flavor. It is also highly recommended as a "Kake" (finishing) soy sauce.

Sweet Soy Sauce

The most widely used standard soy sauce in Japan. With a perfect balance of umami, saltiness, and aroma, it is an all-purpose player that complements any dish.
Crafted with 100% domestic Japanese soybeans, wheat, and salt, then aged for two years in traditional wooden "Kioke" barrels. It has a rich body and a sharp, bold profile ideal for everything from sashimi to hearty simmered dishes. 

Twice-breiwed Soy Sauce

A luxurious method where soy sauce is used instead of salt water to brew a new batch. Known for its intense umami, thick texture, and deep aroma, it is best enjoyed raw.

Aged for three years in wooden barrels. While it has a solid umami foundation, this Saishikomi is relatively light and clean. Its mild character makes it easy to use in everyday home cooking.

Tamari Soy Sauce

A rich, viscous soy sauce made with an abundance of soybeans and long-term aging. With its bold color, aroma, and flavor, it is perfect for dishes where you want to add a beautiful glaze (teri).

Among Tamari varieties, this one has a flavor profile closest to miso. Its pleasant acidity pairs exceptionally well with strong-smelling foods like Natto. Since it is highly concentrated, a little goes a long way.

* Swipe horizontally on mobile devices to view the full comparison table.

Allergen Information: Contains soybeans. Four varieties also contain wheat.

Brewery introduction

Shokunin Shoyu

About Shokunin Shoyu "Soy sauce is a creation of people, nature, and time." Guided by this philosophy, Mantaro Takahashi, the founder of Shokunin Shoyu, has personally visited over 400 breweries across Japan to select the finest soy sauces. We act as a bridge between traditional artisans and your dining table, offering a curated collection that highlights the diversity and craftsmanship of authentic Japanese brewing.