Soy sauce is made from soybean, wheat and salt, all of which are simple and natural raw materials. Fermentation and maturation in the wooden barrels built 200–300 years ago, with a great deal of time and effort by skilled artisans, make the raw materials into our moromi (semisolid, unrefined soy sauce), which we extract soy sauce from.
Soy sauce is spotlighted not only in Japan but all over the world. It is used for sushi or ramen, as well as French or Italian dishes. French or Italian restaurants which use soy sauce have been increasing year after year.
Our goal is to impress our customers by pursuing an authentic soy sauce with authentic raw materials and process under the tradition and the history. For over 320 years, the Shibanuma family has been producing soy sauce, preserving its tradition and quality through its 18 generations. We strive toward spreading the authentic taste widely across the world. We aim to convey the soy sauce culture to the world, flexibly fusing together with food culture of each country by keeping tradition and making innovation.