Our soy sauce, made in the Shigasato district of Ayabe City, a rich rural landscape located near the Japan Sea coast in Kyoto Prefecture, is a traditional soy sauce produced through slow maturation. 
We do not use chemical additives of any kind.
Our products allow you to taste not only the pressed soy sauce, but also the wonderful by-product of the pressing process: moromi (a softly solidified mixture that undergoes fermentation and is then pressed to make soy sauce).
This moromi contains not only fiber from soybeans and wheat, but also countless types of enzymes, yeast, and lactic acid bacteria produced by the kōji mold during the fermentation process.
Imashibori Shōyu is made from moromi that has been aged in our soy sauce barrels without pasteurization, so that the beneficial microorganisms are delivered to the customer while still alive.
You can eat the moromi on its own, or use it to press fresh, raw soy sauce right at your dinner table.
These days, with the increase in imported and falsely labeled foods, it has become harder and harder to know where the food we eat actually comes from. As a result, there is growing interest in handmade alternatives, including for soy sauce, a product which supports our daily lives.
To cater to those who would like to try making their own soy sauce by hand, we created a new product, "Soy Sauce for Growing," that makes it easy to experience soy sauce making at home.

We hope you and your family will enjoy the fresh and flavorful taste of moromi found only in handmade products.