Smoked Naturally Brewed Soy Sauce


Our Smoked Naturally Brewed Soy Sauce is a new type of soy sauce created by incorporating "natural brewed soy sauce" derived from ancient traditional methods and the latest smoking technology and process (patented manufacturing method), backed by the techniques of Western and Eastern food culture accumulated on a global scale. It is currently used by the world's #1 (HappyCow) vegan chef in Tokyo.


soybeans, wheat, salt, alcohol

1.65 in x 1.65 in x 5.04 in

2.37 oz

18 Months, Room Temperature

wheat, soybeans


Founded in 1832 as a soy sauce brewer, Aritaya celebrated its 190th anniversary in 2022. Since its founding, the company has stubbornly maintained the production of "naturally brewed soy sauce," which is fermented and matured solely by the power of natural indigenous bacteria (kura-attached yeast). Using only domestic soybeans, wheat, and salt, and fermenting and maturing for at least two years in a stone storehouse (earthenware brewery) that has been in use for more than 150 years, the company continues to produce "Naturally Brewed Soy Sauce (1-stage preparation)" and "Naturally Double-Brewed Soy Sauce (2-stage preparation, 3-year brewing)" with the natural brewing method (production is estimated at 1%), which is already rare in Japan.