Shibanuma Authentic Japanese Raw Soy Sauce - Kijoshoyu 200ml

Shibanuma Authentic Japanese Raw Soy Sauce - Kijoshoyu 200ml

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Title

Shibanuma Ki-Shoyu (柴沼生醤油) 200ml

Authentic Japanese Raw Soy Sauce · Naturally Fermented & Aged 365 Days · Unpasteurised

The signature product of Shibanuma Brewery, founded in 1688 in Tsuchiura, Ibaraki Prefecture, Japan. Naturally fermented and aged for over a year in traditional wooden barrels (kioke) used since the Edo period, then bottled raw without any heat pasteurisation — this is "Ki-Shoyu" (raw soy sauce). More aromatic than regular soy sauce, with the natural sweetness of soybean and a deep, lingering umami that comes through in every drop.

Fermented

Vegan

Dairy-Free

Japan

At a Glance · Highlights

Fermentation

Naturally Fermented Naturally Fermented

Ageing Period

Aged 365 Days Aged 365 days

Vegan

100% Plant-Based Vegano · Vegan

Dairy-Free

No Dairy Ingredients Sin Lactosa · Dairy-Free

Low-Fat

Low-Fat Product Bajo en Grasa · Low-Fat

Origin

Imported Direct from Japan Direct from Japan

Product Information

Nutrition Facts (EU 1169/2011)

Nutrient	Per 100g	Total (200ml)
Energy	66 kcal / 276 kJ	132 kcal / 552 kJ
Fat	0 g	0 g
- Saturated Fat	0 g	0 g
Carbohydrate	9 g	18 g
- Sugars	0.9 g	1.8 g
Protein	7.6 g	15.2 g
Salt	3.61 g	7.22 g

Nutrition declaration per EU Regulation 1169/2011. Minor variations between batches may occur due to the nature of fermented products.

Ingredients

Defatted processed soybeans (India / Japan) · Wheat · Salt
Defatted processed soybeans (manufactured in India / Japan), Wheat, Salt

No additives. Brewed using the traditional Honjozo method, naturally fermented and aged for over one year, then bottled raw without heat pasteurisation.

⚠️ Allergen Information · Información sobre alérgenos This product contains the following EU mandatory declared allergens: Gluten (Wheat) Soybeans

Flavour Profile · Tasting Notes

Shibanuma Ki-Shoyu Tasting Profile

Umami

9/10

Freshness

8.5/10

Spice

0.5/10

Fermented Aroma

7.5/10

Saltiness

6.5/10

Much like a wine tasting note, Ki-Shoyu is more aromatic than regular soy sauce, with a gentle natural sweetness that follows through on the palate.

Traditional Japanese Fermentation · Honjozo

The Honjozo brewing tradition of Shibanuma, established in 1688. Shibanuma is a soy sauce brewery in Tsuchiura, Ibaraki Prefecture, Japan, passed down through 13 generations. They continue to use the same enormous wooden fermentation barrels (kioke) that have been in use since the Edo period. Soybeans and wheat are steamed, inoculated with koji mould, then combined with brine and placed in the barrels to slowly ferment and mature for over a year through the natural temperature changes of all four seasons.

Raw "Ki (生)" soy sauce — never heat-treated. Conventional soy sauce undergoes heat pasteurisation in the final stage to halt fermentation, but Ki-Shoyu is bottled raw without any heating. As a result, the delicate aromas produced by fermentation yeasts, the natural sweetness from broken-down soy proteins, and even fine bubbles remain alive in the bottle. The colour is lighter and more translucent than regular soy sauce, and the aroma rises to the nose the moment it touches the palate.

A world of fermentation familiar to European palates. Just as French cheese matures in caves, Italian balsamic vinegar ages for decades in wooden barrels, and German sauerkraut ferments naturally — Japanese soy sauce is made on exactly the same principle. The only difference is that the ingredients are soybeans and wheat, and the fermentation period exceeds 365 days. Like the vintage of a wine, Ki-Shoyu is a fermented product that carries the natural environment of its brewery within every bottle.

Japanese Serving Suggestions · Estilo Japonés

Authentic ways to enjoy Shibanuma Ki-Shoyu as used in Japanese households — raw soy sauce truly shines as a dipping condiment.

Sashimi

刺身

The most recommended use when enjoying fresh raw fish. Because Ki-Shoyu is unpasteurised, its aroma remains fully alive — it enhances the umami of the fish without masking its natural flavour. The authentic Japanese way is to dissolve a small amount of wasabi into the soy sauce alongside.

Sushi

寿司

When lightly dipping sushi, the saltiness is softer than regular soy sauce and the natural sweetness of the soybean comes through. This is the ideal style of "tsuke-shoyu" (dipping soy sauce) used by Japanese sushi chefs at high-end restaurants.

Tamago Kake Gohan

卵かけご飯

A classic Japanese breakfast: freshly cooked white rice topped with a raw egg, with one or two drops of Ki-Shoyu stirred through. Because the soy sauce is raw and unpasteurised, its aroma stays vibrant — simple yet deeply satisfying.

Hiyayakko

冷奴

A classic Japanese summer side dish: chilled tofu topped with finely sliced spring onion, fresh ginger, and katsuobushi (bonito flakes), finished with a drizzle of Ki-Shoyu. The delicate flavour of the tofu and the aroma of the raw soy sauce come together in the simplest expression of Japanese home cooking.

Tempura Tsuyu

天ぷらつゆ

A dipping sauce for tempura made by combining katsuobushi dashi with Ki-Shoyu and mirin. Stir in grated daikon radish and dip prawn or vegetable tempura — the result is a noticeably more refined and delicate flavour than a sauce made with regular soy sauce.

Soba Tsukejiru

蕎麦つけ汁

The base for tsukejiru — the dipping broth for cold soba noodles. Rather than simmering Ki-Shoyu together with the dashi and mirin, add it at the very end so the aroma is preserved. This is the key to capturing the true flavour of Japanese buckwheat noodles, with the fragrance lingering on the nose long after each bite.

Product Details

Volume

200ml

Origin

Japan — Tsuchiura, Ibaraki Prefecture

Manufacturer

Shibanuma Shoyu Jozo (柴沼醤油醸造) · Est. 1688

Ageing Period

Naturally fermented for 365+ days (traditional wooden barrels)

Brewing Method

Honjozo (本醸造) · Unpasteurised Raw (Ki / 生)

Storage

Before opening: store in a cool place away from direct sunlight. After opening: refrigerate and use promptly.

Shibanuma's traditional Honjozo soy sauce — 13 generations of craft since 1688, imported directly from Japan by dotAsia and delivered fresh to homes across Europe.

HACCP Certified EU Direct Delivery Authenticity Guaranteed Direct Import from Japan Traditional Honjozo

Frequently Asked Questions (FAQ)

What is Shibanuma Ki-Shoyu (raw soy sauce) and how is it different from regular soy sauce?

Ki-Shoyu (生醤油, Kishoyu) is soy sauce in its raw, unpasteurised state — it has never been heat-treated. Shibanuma Ki-Shoyu uses just three ingredients — defatted soybeans, wheat, and salt — and is naturally fermented and aged for 365 days using traditional methods. Because no heat is applied, the delicate aromas produced during fermentation and the fresh, natural umami from the broken-down soy proteins are fully preserved. To draw a familiar European comparison: if regular soy sauce is pasteurised milk, raw soy sauce is closer to fresh, unprocessed milk. It is best enjoyed not as a cooking ingredient but drizzled directly over tofu, sashimi, or vegetables, or used as the base for a dressing, where its full character can shine.

Is this product suitable for vegans or vegetarians?

Yes, Shibanuma Ki-Shoyu is suitable for both vegans and vegetarians. The ingredients consist solely of defatted soybeans, wheat, and salt — no animal-derived ingredients are used whatsoever. It makes an excellent condiment for anyone following a plant-based diet who is looking for deep, complex umami flavour.

I have allergies — is this product safe for me?

Shibanuma Ki-Shoyu contains allergens that are subject to mandatory declaration under EU food labelling regulations (EU 1169/2011). Specifically, it contains gluten (source: wheat) and soybeans. Individuals who are sensitive to wheat or gluten, those with coeliac disease, or anyone with a soy allergy should avoid this product or consult their doctor before consuming it. This product is not gluten-free.

What does "fermented for 365 days" mean, and why does it matter?

Shibanuma Ki-Shoyu is naturally fermented and aged for a full 365 days — an entire year. Fermentation is a traditional food process in which microorganisms break down proteins and carbohydrates in the raw ingredients, generating complex and deeply layered flavour compounds. A familiar European parallel would be a long-aged cheddar cheese or a vintage wine, both of which develop increasingly complex flavours over time through the same underlying principle. Thanks to this extended ageing period, Ki-Shoyu goes far beyond simple saltiness — it develops rich umami, a gentle natural sweetness, and a multi-layered aroma. "Naturally fermented" and "traditional fermentation method" are the defining values of this product.

How should I store it after opening, and what dishes can I use it in?

As Ki-Shoyu is an unpasteurised product, it must be refrigerated after opening and used as soon as possible. Keep away from direct sunlight and high temperatures. It is extremely versatile: drizzle it directly over tofu or egg dishes, use it as a seasoning for blanched vegetable dishes, or incorporate it as the base of a salad dressing. It is also excellent as a dipping sauce alongside sushi or sashimi. Adding a small amount towards the end of cooking will lift the overall umami of a dish. Please note that this product has a relatively high sodium content, so use in moderation and adjust seasoning accordingly.

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Shibanuma Authentic Japanese Raw Soy Sauce - Kijoshoyu 200ml

Name: DotAsia Recommended: Traditional Japanese-Style Blanched Vegetable Salad with Shibanuma Ki-Shoyu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 200g spinach or blanched bean sprouts (available at European supermarkets); 1.5 tbsp Shibanuma Ki-Shoyu (raw soy sauce); 1 tbsp sesame oil (available at Korean or Asian grocery stores); 1 tsp minced garlic; 1 tsp sesame seeds; 1/2 tsp sugar or honey (optional); A pinch of salt (for blanching)