Our Story
Shibanuma Soy Sauce has specialized in producing soy sauce and Japanese seasonings here in Tsuchiura for over 320 years through 18 generations, since founded by Shozaemon Shibanuma in 1688. Our products are made from high quality soybean and wheat grown in our local region of Ibaraki, located in the North eastern part of Kanto district, Japan.
Our soy sauce was selected and presented to the Edo Shogunate as one of the best soy sauce in Japan during the Edo era, and our continuous dedication to quality improvement has led us to the only soy sauce manufacturer in Tsuchiura today.
The secret of the pleasant, rich and complex flavor and aroma of Shibanuma’s soy sauce, are the original wooden barrels descended for decades, traditionally used for fermentation and maturation. Natural microbes of the wooden barrels combined with Shibanuma’s process method are the key to our leading quality, and one of our soy sauce Shiho, known nationwide, was selected as “the best soy sauce in Japan” by Somegoro Ichikawa, a famous kabuki actor.
Today, our products are available in more than 35 countries around the world.
We will continue developing and proposing products aiming to fulfill customer requirements, under our policy to “make people all over the world happier though food culture”, placing soy sauce at the core.