Kishibori soy sauce, naturally matured in cedar barrels for more than one year
Cedar barrels used for the soy sauce fermentation process
Takesan is located on Shodoshima, an island south of Kobe in the Seto Inland Sea. It is said the production of soy sauce there has a tradition of some four centuries. The soy sauce industry flourished because of three factors: bountiful natural ingredients (including quality sea salt), favorable sea routes for trade and the enterprising nature of the islanders. The reputation of Shodoshima soy sauce spread throughout the islands of Japan, and remains today an important part of Japanese culture. Takesan’s Kishibori (freshly pressed) soy sauce is naturally fermented in cedar barrels from a mixture of soybeans, wheat and sun-evaporated salt over a full year, then pressed to release the goodness grown in the pleasant climate of Shodoshima.
The unique fragrance, luster and body of Kishibori soy sauce is authentic taste cultivated through tradition and craftsmanship. Kishibori is an excellent complement to any dinner table for a wide variety of foods. It is also a wonderful base ingredient to add to many dishes.
Because no preservatives, chemical additives or sweeteners are added, they recommend refrigerating Kishibori soy sauce and consuming in a timely manner to ensure the freshness. The next time you need an extra special gift for a special occasion, think Takesan Kishibori soy sauce.
Takesan brews soy sauce the traditional way in the natural surroundings of Shodoshima, bringing soy sauce to perfection. Harmony with nature, carefully selecting ingredients and devoted love to truly great products. Takesan creates excellence.
| Company Name | Takesan Co., Ltd. |
|---|---|
| Address | 103-1 Yasuda Ko, Shodoshima-cho, Shozu-gun, Kawagawa 761-4411, Japan |
| Phone Number | +81-(0)879-82-5555 |
| Fax Number | +81-(0)879-82-2130 |
| Company URL | http://www.takesan.co.jp/ |
| Main Lines of Business | Manufacture of soy sauce and related flavorings and cooking ingredients |
| Foundation | 1966 |
| Number of Employees | 57 |
| Capital | 45,000,000 yen |
| International standards, Industrial standards, Machinery, Facilities and Patents Held | ISO 9001 certification (manufacture of soy sauce); certifications according to Japanese Agricultural Standards: manufacturing plant, organic bottling assembly line, plastic bottle filling line, frozen flavoring manufacturing line, liquid and powder bag filling equipment |
| Others, products made in-house | A variety of flavorings and cooking ingredients including soy sauce, and soy-sauce based tsuyu (noodle sauce), tare (meat sauce) and dressing |