An extra-quality soy sauce, produced raw and unpasteurized: Shibanuma’s nama shoyu (生醤油) thus preserves all its natural microorganisms, retaining subtle aromas, vital enzymes, and unique organoleptic properties, with a lively and complex flavor profile—perfect for those who appreciate natural and authentic tastes. Crafted by Shibanuma, a company founded in 1688 in Ibaraki Prefecture (north of Tokyo), using traditional methods and fermenting in wooden barrels, some dating back to the Meiji era, to achieve sauces of exceptional quality. 300 ml. Water (45,31%), defatted soybean (19,34%), wheat (19,34%), salt (16,01%). A special soy sauce, for those who want to bring oriental cuisine to another level. 5 cm x 5 cm x 22 cm