{"title":"Koikuchi","description":null,"products":[{"product_id":"kaneiwa-koshiki-shoyu-720-ml","title":"KANEIWA KOSHIKI SHOYU 720 ML","description":"\u003cdiv\u003e\n\u003cdiv class=\"flex h-svh w-screen flex-col\"\u003e\n\u003cdiv class=\"relative z-0 flex min-h-0 w-full flex-1\"\u003e\n\u003cdiv class=\"relative flex min-h-0 w-full flex-1\"\u003e\n\u003cdiv class=\"@container\/main relative flex min-w-0 flex-1 flex-col -translate-y-[calc(env(safe-area-inset-bottom,0px)\/2)] pt-[calc(env(safe-area-inset-bottom,0px)\/2)]\"\u003e\n\u003cdiv data-scroll-root=\"\" class=\"@w-sm\/main:[scrollbar-gutter:var(--stage-scroll-gutter)] touch:[scrollbar-width:none] group\/scroll-root relative flex min-h-0 min-w-0 flex-1 flex-col [scrollbar-gutter:stable] not-print:overflow-x-clip not-print:overflow-y-auto group-data-stream-active\/scroll-root:[overflow-anchor:none] scroll-pt-(--header-height) [--sticky-padding-top:var(--header-height)] [--sticky-padding-bottom:0px] [--scroll-root-safe-area-inset-top:calc(var(--sticky-padding-top)+env(safe-area-inset-top,0px))] [--scroll-root-safe-area-inset-bottom:calc(var(--sticky-padding-bottom)+var(--screen-keyboard-height,0px)+env(safe-area-inset-bottom,0px))] [--scroll-root-safe-area-height:calc(100lvh-var(--scroll-root-safe-area-inset-top)-var(--scroll-root-safe-area-inset-bottom))] has-data-[fixed-header=less-than-xl]:@w-xl\/main:scroll-pt-0 has-data-[fixed-header=less-than-xl]:@w-xl\/main:[--sticky-padding-top:0px] has-data-[fixed-header=less-than-xxl]:@w-2xl\/main:scroll-pt-0 has-data-[fixed-header=less-than-xxl]:@w-2xl\/main:[--sticky-padding-top:0px]\" data-scroll-from-top=\"\" data-scroll-from-end=\"\"\u003e\u003cmain class=\"min-h-0 flex-1\" id=\"main\"\u003e\n\u003cdiv id=\"thread\" class=\"group\/thread flex flex-col min-h-full\"\u003e\n\u003cdiv role=\"presentation\" class=\"composer-parent flex flex-1 flex-col focus-visible:outline-0\"\u003e\n\u003cdiv class=\"relative basis-auto flex-col -mb-(--composer-overlap-px) pb-(--composer-overlap-px) [--composer-overlap-px:28px] grow flex\"\u003e\n\u003cdiv class=\"flex flex-col text-sm\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"c1e9e2eb-03a9-4dcc-b5cd-904e1b4577fa\" data-testid=\"conversation-turn-48\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0eefd1a-2a7a-4e52-9492-3aec35dca304\" data-turn-start-message=\"true\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full dark markdown-new-styling\"\u003e\n\u003ch3 data-section-id=\"7wbkpi\" data-start=\"76\" data-end=\"115\"\u003eNaturally Brewed in Wakayama, Japan\u003c\/h3\u003e\n\u003cp data-start=\"117\" data-end=\"372\"\u003eExperience one of Japan’s rarest traditionally brewed soy sauces; naturally fermented for two years in historical wooden barrels using whole Marudaizu soybeans, sun-dried salt, traditional Koji fermentation, and sacred mineral-rich water from Mount Koya.\u003c\/p\u003e\n\u003cp data-start=\"374\" data-end=\"693\"\u003eCrafted in limited quantities by Kaneiwa Shoyu, Koshiki Shoyu is an authentic Koikuchi soy sauce created for chefs, collectors, and those who understand the difference between industrial seasoning and true fermentation craftsmanship.\u003c\/p\u003e\n\u003chr data-start=\"695\" data-end=\"698\"\u003e\n\u003ch1 data-section-id=\"men9rf\" data-start=\"700\" data-end=\"744\"\u003eTHE SOUL OF TRADITIONAL JAPANESE SOY SAUCE\u003c\/h1\u003e\n\u003cp data-start=\"746\" data-end=\"796\"\u003eMost soy sauce today is engineered for efficiency.\u003c\/p\u003e\n\u003cp data-start=\"798\" data-end=\"834\"\u003eKoshiki Shoyu is engineered by time.\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1184\"\u003eProduced by Kaneiwa Shoyu in Wakayama, Japan; historically regarded as the birthplace of Japanese soy sauce brewing; this exceptional Koikuchi shoyu is naturally brewed and matured for two full years inside traditional wooden barrels using methods preserved across generations.\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1226\"\u003eThis is not modern industrial soy sauce.\u003c\/p\u003e\n\u003cp data-start=\"1228\" data-end=\"1256\"\u003eThis is living fermentation.\u003c\/p\u003e\n\u003chr data-start=\"1258\" data-end=\"1261\"\u003e\n\u003ch1 data-section-id=\"c96ioj\" data-start=\"1263\" data-end=\"1295\"\u003eWHY KOSHIKI SHOYU IS DIFFERENT\u003c\/h1\u003e\n\u003ch2 data-section-id=\"1mgt38a\" data-start=\"1297\" data-end=\"1361\"\u003eCrafted the Traditional Way; Because Flavor Cannot Be Rushed\u003c\/h2\u003e\n\u003cp data-start=\"1363\" data-end=\"1585\"\u003eUnlike mass-market soy sauces fermented rapidly in stainless steel tanks, Koshiki Shoyu is slowly matured inside living Kioke wooden barrels where native microorganisms develop extraordinary depth and complexity over time.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1mmi109\" data-start=\"1587\" data-end=\"1621\"\u003eWhat Makes Kaneiwa Exceptional\u003c\/h3\u003e\n\u003cul data-start=\"1623\" data-end=\"1985\"\u003e\n\u003cli data-section-id=\"gqmk20\" data-start=\"1623\" data-end=\"1686\"\u003eNaturally aged for 2 years in traditional wooden barrels\u003c\/li\u003e\n\u003cli data-section-id=\"1tirpf9\" data-start=\"1687\" data-end=\"1734\"\u003eMade using 100% whole Marudaizu soybeans\u003c\/li\u003e\n\u003cli data-section-id=\"98v5oq\" data-start=\"1735\" data-end=\"1792\"\u003eNaturally fermented using traditional Koji culture\u003c\/li\u003e\n\u003cli data-section-id=\"12r5llh\" data-start=\"1793\" data-end=\"1845\"\u003eBrewed with sacred mineral-rich “Kukai Water”\u003c\/li\u003e\n\u003cli data-section-id=\"1ozm7ra\" data-start=\"1846\" data-end=\"1881\"\u003eCrafted in Wakayama, Japan\u003c\/li\u003e\n\u003cli data-section-id=\"v6lzbf\" data-start=\"1882\" data-end=\"1918\"\u003eProduced in limited quantities\u003c\/li\u003e\n\u003cli data-section-id=\"nc2v70\" data-start=\"1919\" data-end=\"1941\"\u003eNo preservatives\u003c\/li\u003e\n\u003cli data-section-id=\"1optjx2\" data-start=\"1942\" data-end=\"1972\"\u003eNo artificial flavouring\u003c\/li\u003e\n\u003cli data-section-id=\"gpby9o\" data-start=\"1973\" data-end=\"1985\"\u003eNo MSG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1987\" data-end=\"2098\"\u003eThis is the kind of soy sauce chefs use sparingly; because a few drops are enough to transform an entire dish.\u003c\/p\u003e\n\u003chr data-start=\"2100\" data-end=\"2103\"\u003e\n\u003ch1 data-section-id=\"njup9q\" data-start=\"2105\" data-end=\"2141\"\u003eSACRED WATER; THE SOUL OF KANEIWA\u003c\/h1\u003e\n\u003ch2 data-section-id=\"12dgbiv\" data-start=\"2143\" data-end=\"2179\"\u003eThe Water That Defines Everything\u003c\/h2\u003e\n\u003cp data-start=\"2181\" data-end=\"2365\"\u003eKaneiwa Shoyu is the only brewery in Japan known to brew using “Kukai Water” (空海水) a sacred underground spring believed to have been discovered by Kukai, founder of Shingon Buddhism.\u003c\/p\u003e\n\u003cp data-start=\"2367\" data-end=\"2493\"\u003eFlowing through the forests of Mount Koya, this exceptionally pure mineral-balanced water forms the foundation of every batch.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1lrggvp\" data-start=\"2495\" data-end=\"2513\"\u003eWhy It Matters\u003c\/h3\u003e\n\u003cul data-start=\"2515\" data-end=\"2665\"\u003e\n\u003cli data-section-id=\"12e3eju\" data-start=\"2515\" data-end=\"2555\"\u003eWater makes up over 50% of soy sauce\u003c\/li\u003e\n\u003cli data-section-id=\"1igotmo\" data-start=\"2556\" data-end=\"2612\"\u003eMineral composition directly influences fermentation\u003c\/li\u003e\n\u003cli data-section-id=\"srrtdm\" data-start=\"2613\" data-end=\"2665\"\u003ePurity shapes aroma, clarity, texture, and depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2667\" data-end=\"2700\"\u003eThis is not simply an ingredient.\u003c\/p\u003e\n\u003cp data-start=\"2702\" data-end=\"2728\"\u003eIt is the soul of Kaneiwa.\u003c\/p\u003e\n\u003chr data-start=\"2730\" data-end=\"2733\"\u003e\n\u003ch1 data-section-id=\"1h4o4vh\" data-start=\"2735\" data-end=\"2779\"\u003eTHE IMPORTANCE OF MARUDAIZU WHOLE SOYBEANS\u003c\/h1\u003e\n\u003cp data-start=\"2781\" data-end=\"2834\"\u003eMost commercial soy sauce uses defatted soy remnants.\u003c\/p\u003e\n\u003cp data-start=\"2836\" data-end=\"2880\"\u003eKoshiki Shoyu uses whole Marudaizu soybeans.\u003c\/p\u003e\n\u003cp data-start=\"2882\" data-end=\"2899\"\u003eWhy this matters:\u003c\/p\u003e\n\u003cul data-start=\"2901\" data-end=\"3047\"\u003e\n\u003cli data-section-id=\"w7adf\" data-start=\"2901\" data-end=\"2927\"\u003eHigher protein content\u003c\/li\u003e\n\u003cli data-section-id=\"jflm02\" data-start=\"2928\" data-end=\"2962\"\u003eGreater amino acid development\u003c\/li\u003e\n\u003cli data-section-id=\"1i6udwn\" data-start=\"2963\" data-end=\"2987\"\u003eDeeper natural umami\u003c\/li\u003e\n\u003cli data-section-id=\"gaz48i\" data-start=\"2988\" data-end=\"3012\"\u003eMore elegant texture\u003c\/li\u003e\n\u003cli data-section-id=\"y90dxx\" data-start=\"3013\" data-end=\"3047\"\u003eRicher fermentation complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3049\" data-end=\"3222\"\u003eWhole soybeans are significantly more expensive and far more difficult to ferment consistently; but they produce superior flavour impossible to replicate through shortcuts.\u003c\/p\u003e\n\u003cp data-start=\"3224\" data-end=\"3271\"\u003eKaneiwa chooses craftsmanship over convenience.\u003c\/p\u003e\n\u003chr data-start=\"3273\" data-end=\"3276\"\u003e\n\u003ch1 data-section-id=\"1sourbc\" data-start=\"3278\" data-end=\"3316\"\u003eWOODEN BARREL FERMENTATION (KI-O-KE)\u003c\/h1\u003e\n\u003ch2 data-section-id=\"1dj812p\" data-start=\"3318\" data-end=\"3352\"\u003eFermented Inside Living Barrels\u003c\/h2\u003e\n\u003cp data-start=\"3354\" data-end=\"3483\"\u003eKoshiki Shoyu is matured inside traditional Kioke wooden barrels; a centuries-old method now considered extremely rare in Japan.\u003c\/p\u003e\n\u003cp data-start=\"3485\" data-end=\"3530\"\u003eUnlike stainless steel tanks, wooden barrels:\u003c\/p\u003e\n\u003cul data-start=\"3532\" data-end=\"3691\"\u003e\n\u003cli data-section-id=\"rqrj3c\" data-start=\"3532\" data-end=\"3557\"\u003eAllow natural airflow\u003c\/li\u003e\n\u003cli data-section-id=\"7au064\" data-start=\"3558\" data-end=\"3595\"\u003eHouse living microbial ecosystems\u003c\/li\u003e\n\u003cli data-section-id=\"2fkdlg\" data-start=\"3596\" data-end=\"3636\"\u003eDevelop layered complexity over time\u003c\/li\u003e\n\u003cli data-section-id=\"dae7ns\" data-start=\"3637\" data-end=\"3691\"\u003eCreate softer, more rounded fermentation character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3693\" data-end=\"3774\"\u003eEach barrel carries its own microbial identity, making every batch subtly unique.\u003c\/p\u003e\n\u003cp data-start=\"3776\" data-end=\"3817\"\u003eThis is flavour you cannot industrialize.\u003c\/p\u003e\n\u003chr data-start=\"3819\" data-end=\"3822\"\u003e\n\u003ch1 data-section-id=\"n4ebh5\" data-start=\"3824\" data-end=\"3865\"\u003eKOJI FERMENTATION; THE INVISIBLE CRAFT\u003c\/h1\u003e\n\u003cp data-start=\"3867\" data-end=\"3959\"\u003eAt the heart of Kaneiwa Shoyu lies traditional Koji fermentation using \u003cem data-start=\"3938\" data-end=\"3958\"\u003eAspergillus oryzae\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3961\" data-end=\"4035\"\u003eDuring fermentation, enzymes slowly break down proteins and starches into:\u003c\/p\u003e\n\u003cul data-start=\"4037\" data-end=\"4096\"\u003e\n\u003cli data-section-id=\"2e3a40\" data-start=\"4037\" data-end=\"4052\"\u003eAmino acids\u003c\/li\u003e\n\u003cli data-section-id=\"u1ng7s\" data-start=\"4053\" data-end=\"4071\"\u003eNatural sugars\u003c\/li\u003e\n\u003cli data-section-id=\"j3s4nu\" data-start=\"4072\" data-end=\"4096\"\u003eUmami-rich compounds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4098\" data-end=\"4142\"\u003eThis slow biological transformation creates:\u003c\/p\u003e\n\u003cul data-start=\"4144\" data-end=\"4229\"\u003e\n\u003cli data-section-id=\"1suol3r\" data-start=\"4144\" data-end=\"4161\"\u003eGreater depth\u003c\/li\u003e\n\u003cli data-section-id=\"nnvgs9\" data-start=\"4162\" data-end=\"4182\"\u003eBetter mouthfeel\u003c\/li\u003e\n\u003cli data-section-id=\"jj57mq\" data-start=\"4183\" data-end=\"4204\"\u003eNatural sweetness\u003c\/li\u003e\n\u003cli data-section-id=\"11w6i4k\" data-start=\"4205\" data-end=\"4229\"\u003eLong lingering umami\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4231\" data-end=\"4265\"\u003eFermentation is not manufacturing.\u003c\/p\u003e\n\u003cp data-start=\"4267\" data-end=\"4285\"\u003eIt is cultivation.\u003c\/p\u003e\n\u003chr data-start=\"4287\" data-end=\"4290\"\u003e\n\u003ch1 data-section-id=\"kfco3u\" data-start=\"4292\" data-end=\"4319\"\u003eA SOMMELIER’S PERSPECTIVE\u003c\/h1\u003e\n\u003ch2 data-section-id=\"1y9spqs\" data-start=\"4321\" data-end=\"4337\"\u003eTasting Notes\u003c\/h2\u003e\n\u003ch3 data-section-id=\"70unhy\" data-start=\"4339\" data-end=\"4348\"\u003eAroma\u003c\/h3\u003e\n\u003cp data-start=\"4349\" data-end=\"4419\"\u003eRoasted soy\u003cbr data-start=\"4360\" data-end=\"4363\"\u003eSubtle caramel\u003cbr data-start=\"4377\" data-end=\"4380\"\u003eAged wood\u003cbr data-start=\"4389\" data-end=\"4392\"\u003eDeep fermentation character\u003c\/p\u003e\n\u003ch3 data-section-id=\"79qj3l\" data-start=\"4421\" data-end=\"4430\"\u003eTaste\u003c\/h3\u003e\n\u003cp data-start=\"4431\" data-end=\"4497\"\u003eRich layered umami\u003cbr data-start=\"4449\" data-end=\"4452\"\u003eBalanced salinity\u003cbr data-start=\"4469\" data-end=\"4472\"\u003eElegant natural sweetness\u003c\/p\u003e\n\u003ch3 data-section-id=\"cu8xzp\" data-start=\"4499\" data-end=\"4509\"\u003eFinish\u003c\/h3\u003e\n\u003cp data-start=\"4510\" data-end=\"4542\"\u003eLong\u003cbr data-start=\"4514\" data-end=\"4517\"\u003eClean\u003cbr data-start=\"4522\" data-end=\"4525\"\u003eComplex\u003cbr data-start=\"4532\" data-end=\"4535\"\u003eRefined\u003c\/p\u003e\n\u003cp data-start=\"4544\" data-end=\"4768\"\u003eCompared to ordinary soy sauce, Koshiki Shoyu delivers significantly greater aromatic depth and smoother texture while preserving the character of authentic old-style Japanese soy sauce.\u003c\/p\u003e\n\u003chr data-start=\"4770\" data-end=\"4773\"\u003e\n\u003ch1 data-section-id=\"1vsk8zm\" data-start=\"4775\" data-end=\"4801\"\u003eHOW TO USE KOSHIKI SHOYU\u003c\/h1\u003e\n\u003ch2 data-section-id=\"5nor50\" data-start=\"4803\" data-end=\"4832\"\u003eUse Less. Experience More.\u003c\/h2\u003e\n\u003cp data-start=\"4834\" data-end=\"4916\"\u003eKoshiki Shoyu is best used as a finishing ingredient rather than simply seasoning.\u003c\/p\u003e\n\u003cp data-start=\"4918\" data-end=\"4929\"\u003eIdeal with:\u003c\/p\u003e\n\u003cul data-start=\"4931\" data-end=\"5042\"\u003e\n\u003cli data-section-id=\"aykt3y\" data-start=\"4931\" data-end=\"4950\"\u003eSushi \u0026amp; sashimi\u003c\/li\u003e\n\u003cli data-section-id=\"mnhqhh\" data-start=\"4951\" data-end=\"4976\"\u003eGrilled meats\u003c\/li\u003e\n\u003cli data-section-id=\"ybsbh6\" data-start=\"4977\" data-end=\"4993\"\u003eSteamed rice\u003c\/li\u003e\n\u003cli data-section-id=\"ybsbh6\" data-start=\"4977\" data-end=\"4993\"\u003eRamen\u003c\/li\u003e\n\u003cli data-section-id=\"1ysbbq6\" data-start=\"4994\" data-end=\"5002\"\u003eEggs\u003c\/li\u003e\n\u003cli data-section-id=\"5i79vk\" data-start=\"5003\" data-end=\"5011\"\u003eTofu\u003c\/li\u003e\n\u003cli data-section-id=\"3xf8le\" data-start=\"5012\" data-end=\"5042\"\u003eMinimalist Japanese dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5044\" data-end=\"5160\"\u003eIts depth, aroma, and balanced salinity make it particularly exceptional with premium proteins and raw preparations.\u003c\/p\u003e\n\u003cp data-start=\"5162\" data-end=\"5185\"\u003eA few drops are enough.\u003c\/p\u003e\n\u003chr data-start=\"5187\" data-end=\"5190\"\u003e\n\u003ch1 data-section-id=\"fqgv06\" data-start=\"5192\" data-end=\"5224\"\u003ePRODUCED IN LIMITED QUANTITIES\u003c\/h1\u003e\n\u003ch2 data-section-id=\"rkhc8r\" data-start=\"5226\" data-end=\"5261\"\u003eCrafted Slowly. Produced Rarely.\u003c\/h2\u003e\n\u003cp data-start=\"5263\" data-end=\"5302\"\u003eKoshiki Shoyu cannot be industrialized.\u003c\/p\u003e\n\u003cp data-start=\"5304\" data-end=\"5327\"\u003eIts flavour depends on:\u003c\/p\u003e\n\u003cul data-start=\"5329\" data-end=\"5446\"\u003e\n\u003cli data-section-id=\"5mcl6l\" data-start=\"5329\" data-end=\"5337\"\u003eTime\u003c\/li\u003e\n\u003cli data-section-id=\"1hgcekz\" data-start=\"5338\" data-end=\"5349\"\u003eClimate\u003c\/li\u003e\n\u003cli data-section-id=\"1235vq2\" data-start=\"5350\" data-end=\"5382\"\u003eNatural microbial ecosystems\u003c\/li\u003e\n\u003cli data-section-id=\"134qw48\" data-start=\"5383\" data-end=\"5411\"\u003eWooden barrel maturation\u003c\/li\u003e\n\u003cli data-section-id=\"1nniyhd\" data-start=\"5412\" data-end=\"5446\"\u003eHuman intuition and experience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5448\" data-end=\"5600\"\u003eEach batch requires years of care and constant monitoring from skilled brewers who evaluate fermentation through aroma, temperature, texture, and taste.\u003c\/p\u003e\n\u003cp data-start=\"5602\" data-end=\"5630\"\u003eThis is not mass production.\u003c\/p\u003e\n\u003cp data-start=\"5632\" data-end=\"5651\"\u003eIt is preservation.\u003c\/p\u003e\n\u003chr data-start=\"5653\" data-end=\"5656\"\u003e\n\u003ch1 data-section-id=\"191tkzn\" data-start=\"5658\" data-end=\"5682\"\u003ePRODUCT SPECIFICATIONS\u003c\/h1\u003e\n\u003cp data-start=\"5684\" data-end=\"6004\"\u003e\u003cstrong data-start=\"5684\" data-end=\"5701\"\u003eProduct Name:\u003c\/strong\u003e Kaneiwa Koshiki Shoyu\u003cbr data-start=\"5723\" data-end=\"5726\"\u003e\u003cstrong data-start=\"5726\" data-end=\"5735\"\u003eType:\u003c\/strong\u003e Koikuchi Shoyu (Dark Soy Sauce)\u003cbr data-start=\"5767\" data-end=\"5770\"\u003e\u003cstrong data-start=\"5770\" data-end=\"5780\"\u003eStyle:\u003c\/strong\u003e Naturally Brewed\u003cbr data-start=\"5797\" data-end=\"5800\"\u003e\u003cstrong data-start=\"5800\" data-end=\"5810\"\u003eAging:\u003c\/strong\u003e 2 Years\u003cbr data-start=\"5818\" data-end=\"5821\"\u003e\u003cstrong data-start=\"5821\" data-end=\"5838\"\u003eFermentation:\u003c\/strong\u003e Traditional Wooden Barrel Aged (Kioke)\u003cbr data-start=\"5877\" data-end=\"5880\"\u003e\u003cstrong data-start=\"5880\" data-end=\"5896\"\u003eIngredients:\u003c\/strong\u003e Water, Whole Soybeans, Wheat, Salt\u003cbr data-start=\"5931\" data-end=\"5934\"\u003e\u003cstrong data-start=\"5934\" data-end=\"5945\"\u003eOrigin:\u003c\/strong\u003e Wakayama, Japan\u003cbr data-start=\"5961\" data-end=\"5964\"\u003e\u003cstrong data-start=\"5964\" data-end=\"5976\"\u003eStorage:\u003c\/strong\u003e Refrigerate after opening\u003c\/p\u003e\n\u003chr data-start=\"6006\" data-end=\"6009\"\u003e\n\u003ch1 data-section-id=\"pd7rrh\" data-start=\"6011\" data-end=\"6060\"\u003eAUTHENTIC JAPANESE WOODEN BARREL AGED SOY SAUCE\u003c\/h1\u003e\n\u003cp data-start=\"6062\" data-end=\"6365\"\u003eKaneiwa Koshiki Shoyu is a premium naturally brewed Japanese soy sauce aged for two years in traditional wooden barrels. Made in Wakayama, Japan using whole soybeans, Koji fermentation, and sacred mineral-rich water, this artisanal Koikuchi shoyu delivers exceptional umami depth, aroma, and complexity.\u003c\/p\u003e\n\u003cp data-start=\"6367\" data-end=\"6442\"\u003ePerfect for sushi, sashimi, steak, rice, fine dining, and Japanese cuisine.\u003c\/p\u003e\n\u003chr data-start=\"6444\" data-end=\"6447\"\u003e\n\u003ch1 data-section-id=\"18lex2n\" data-start=\"6449\" data-end=\"6504\"\u003eONCE YOU TASTE REAL SOY SAUCE, THERE’S NO GOING BACK.\u003c\/h1\u003e\n\u003cp data-start=\"6506\" data-end=\"6547\"\u003eCrafted with time, water, wood, and soul.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/main\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole soybeans (Japan), Wheat (Japan), Salt\u003c\/p\u003e\n\u003cp class=\"\" data-rte-preserve-empty=\"true\"\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eNutrition Facts (per 100g)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eEnergy: 83 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eCarbohydrates: 12.5 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eProtein: 8.2 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eSalt equivalent: 17.2 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eSodium: 6.75 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003cdialog class=\"group\/dialog @container inset-0 min-h-full min-w-full whitespace-normal items-center justify-center overflow-auto overscroll-y-contain bg-[rgba(0,0,0,0.5)] backdrop-blur-[1px]\"\u003e\u003c\/dialog\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003caudio class=\"fixed start-0 bottom-0 hidden h-0 w-0\" autoplay=\"autoplay\" crossorigin=\"anonymous\"\u003e\u003c\/audio\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":54004581073206,"sku":null,"price":3000.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/kaneiwa1.webp?v=1778244667"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/collections\/kaneiwa1.webp?v=1786134463","url":"https:\/\/spicedlore.com\/collections\/koikuchi.oembed","provider":"SpicedLore","version":"1.0","type":"link"}