Hokkai Kioke Soy Sauce

Everything that is given time becomes better – and that is especially true for soy sauce.
Kioke means wooden barrel, and today only one percent of all Japanese soy sauce is still made in this traditional way. These barrels, often more than a hundred years old, contain a living microflora of yeasts and lactic acid bacteria that have settled deep into the wood. They give the sauce a unique depth and complexity that cannot be replicated in stainless steel tanks.

The aging process in kioke takes time: the seasons and their natural temperature changes allow the flavors to develop layer by layer. The result is a soy sauce that is rich, rounded, and complex – with notes of caramel, roasted grains, and deep umami.

We are very proud of our Hokkai Kioke Soy Sauce, a product that brings together tradition, craftsmanship, and nature.

Read more about our Kioke Soy sauce!