Fueki Shoyu

Fueki Shoyu has upheld the traditional art of soy sauce brewing for over 230 years since its founding in 1789. Using only carefully selected soybeans, wheat, and solar salt, the soy sauce is slowly fermented and naturally aged in large kioke (wooden barrels).

This dedication to time-honored methods ensures a rich, deep flavor and aroma that embodies the essence of authentic Japanese soy sauce.

Their Kinbue line offers diverse options, including classic soy sauce, reduced-salt versions, re-brewed raw soy sauce, and spicy pepper-infused varieties. Fueki also crafts Baumkuchen cakes and rice crackers with local ingredients.

Through the Kioke Project, Fueki preserves barrel-making by hosting workshops and events, ensuring authentic soy sauce craftsmanship thrives for future generations.