How the Most Expensive Soy Sauce in the World is Made in Japan
From Paolo from Tokyo.
Watch this video on YouTube ↗
Get my new Paolo fromTOKYO Shoyu BLACK today - https://shoyublack.com
I’ve teamed up with one of the oldest soy sauce breweries in Japan, 270 years old going back 18 generations in Kagawa prefecture, to craft my own original premium Soy Sauce, Paolo fromTOKYO Shoyu BLACK. They’re the only brewery left in Japan who crafts their soy sauce in the traditional Mushiro Koji method. And Shoyu BLACK is double brewed, aged 3 years in cedar barrels, and it has most elevated umami the brewery has ever produced for its age. Rich, Dark, complex and with a gentle saltines followed with a bright finishing note, that give a playful lift.
This is day in my life working in Japan at Kamebishi, a 270-year-old Japanese soy sauce brewery in Kagawa Prefecture that produces some of the world's rarest and most expensive shoyu, including soy sauce aged for an incredible 20 years. Founded in 1753, this family-run Japanese brewery has passed down its traditional soy sauce making techniques for 18 generations. Kamebishi is the last remaining brewery in Japan preserving the traditional mushiro-koji method, a rare fermentation process that creates an exceptionally rich and complex umami flavor. In this Japan food documentary, I explore how traditional Japanese shoyu is handcrafted using just four natural ingredients: Japanese soybeans, wheat, salt, and water. From carefully cultivating koji mold to fermenting moromi mash for years, every step requires extraordinary patience and precision. Inside the historic brewhouse, approximately 230 unique yeast strains contribute to flavors that cannot easily be recreated elsewhere. This is Japanese food culture and traditional craftsmanship at its finest, where a small family continues preserving centuries of Japanese culinary history, even when producing a single bottle of premium soy sauce can take 20 years.
Paolo fromTOKYO Vending Machine in Shibuya Tokyo
- https://maps.app.goo.gl/RjwhUQ7oLRiGRo7y9
Address: Shibuya BEAM Building
31-2 Udagawacho, Shibuya, Tokyo 150-0042
Open: 24 Hours / 7 Days
Get my Paolo fromTOKYO Premium Kaminari Hot Sauce
- https://paolofromtokyohotsauce.com
Get my Tokyo & Japan Merch and show your support!
- https://www.tokyozebra.com/mrch
___ Tokyo Zebra: My 2nd YouTube Channel ___
See My Life in Japan behind the scenes
- https://www.youtube.com/tokyozebra
Questions about Japan or Japan Travel? Get answers and chat with my Discord Community
- https://paolofrom.tokyo/discord
___ Channel Support ___
Want to help SUPPORT my channel, buy me a BEER or Maiko and I DINNER? Thank you in advance!
- PayPal: https://www.paypal.me/paolofromtokyo
- Venmo: PaolofromTokyo (venmo.com/paolofromtokyo)
- Patreon: https://www.patreon.com/paolofromtokyo
Join YouTube Channel Memberships
- https://www.youtube.com/paolofromtokyo/join
- Merch Store: https://tokyozebra.com/mrch
___ Help with Subtitles / Closed Captioning ___
- https://paolofrom.tokyo/cc
___ Business ___
Want me to feature your business in my video?
business@tokyozebra.com
Want to send me stuff?
For ADDRESS
- https://www.tokyozebra.com/address
___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
- Website
https://www.tokyozebra.com/about
- Instagram:
@paolofromtokyo - https://instagram.com/paolofromtokyo
@tokyo.zebra - https://instagram.com/tokyo.zebra
- Facebook:
https://www.facebook.com/paolofromtokyoofficial
- TikTok:
https://www.tiktok.com/@paolo.fromtokyo
___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link) https://amzn.to/2GlSvyy
(International) http://geni.us/pyBIG7S
- Main Wide Lens
(USA Link) https://amzn.to/2o5B00B
(International) https://geni.us/DDbpW
- Powered Mic
(USA Link) https://amzn.to/2B7HnUM
(International) http://geni.us/ZaFl4a
- Mic
(USA Link) https://amzn.to/30VtlPV
(International) https://geni.us/lVurdzT
- Portable TriPod
(USA Link) https://amzn.to/2LKhM6e
(International) http://geni.us/DfeI
- Gimbal
(USA Link) https://amzn.to/2PYmjYA
(International) https://geni.us/amgYR3
- Drone (Original)
(USA Link) https://amzn.to/2K6qrAW
(International) http://geni.us/UFAFl3c
- For a complete list of my gear:
https://www.tokyozebra.com/my-gear/
Access to Music in video:
http://share.epidemicsound.com/zsbS8
I’ve teamed up with one of the oldest soy sauce breweries in Japan, 270 years old going back 18 generations in Kagawa prefecture, to craft my own original premium Soy Sauce, Paolo fromTOKYO Shoyu BLACK. They’re the only brewery left in Japan who crafts their soy sauce in the traditional Mushiro Koji method. And Shoyu BLACK is double brewed, aged 3 years in cedar barrels, and it has most elevated umami the brewery has ever produced for its age. Rich, Dark, complex and with a gentle saltines followed with a bright finishing note, that give a playful lift.
This is day in my life working in Japan at Kamebishi, a 270-year-old Japanese soy sauce brewery in Kagawa Prefecture that produces some of the world's rarest and most expensive shoyu, including soy sauce aged for an incredible 20 years. Founded in 1753, this family-run Japanese brewery has passed down its traditional soy sauce making techniques for 18 generations. Kamebishi is the last remaining brewery in Japan preserving the traditional mushiro-koji method, a rare fermentation process that creates an exceptionally rich and complex umami flavor. In this Japan food documentary, I explore how traditional Japanese shoyu is handcrafted using just four natural ingredients: Japanese soybeans, wheat, salt, and water. From carefully cultivating koji mold to fermenting moromi mash for years, every step requires extraordinary patience and precision. Inside the historic brewhouse, approximately 230 unique yeast strains contribute to flavors that cannot easily be recreated elsewhere. This is Japanese food culture and traditional craftsmanship at its finest, where a small family continues preserving centuries of Japanese culinary history, even when producing a single bottle of premium soy sauce can take 20 years.
Paolo fromTOKYO Vending Machine in Shibuya Tokyo
- https://maps.app.goo.gl/RjwhUQ7oLRiGRo7y9
Address: Shibuya BEAM Building
31-2 Udagawacho, Shibuya, Tokyo 150-0042
Open: 24 Hours / 7 Days
Get my Paolo fromTOKYO Premium Kaminari Hot Sauce
- https://paolofromtokyohotsauce.com
Get my Tokyo & Japan Merch and show your support!
- https://www.tokyozebra.com/mrch
___ Tokyo Zebra: My 2nd YouTube Channel ___
See My Life in Japan behind the scenes
- https://www.youtube.com/tokyozebra
Questions about Japan or Japan Travel? Get answers and chat with my Discord Community
- https://paolofrom.tokyo/discord
___ Channel Support ___
Want to help SUPPORT my channel, buy me a BEER or Maiko and I DINNER? Thank you in advance!
- PayPal: https://www.paypal.me/paolofromtokyo
- Venmo: PaolofromTokyo (venmo.com/paolofromtokyo)
- Patreon: https://www.patreon.com/paolofromtokyo
Join YouTube Channel Memberships
- https://www.youtube.com/paolofromtokyo/join
- Merch Store: https://tokyozebra.com/mrch
___ Help with Subtitles / Closed Captioning ___
- https://paolofrom.tokyo/cc
___ Business ___
Want me to feature your business in my video?
business@tokyozebra.com
Want to send me stuff?
For ADDRESS
- https://www.tokyozebra.com/address
___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
- Website
https://www.tokyozebra.com/about
- Instagram:
@paolofromtokyo - https://instagram.com/paolofromtokyo
@tokyo.zebra - https://instagram.com/tokyo.zebra
- Facebook:
https://www.facebook.com/paolofromtokyoofficial
- TikTok:
https://www.tiktok.com/@paolo.fromtokyo
___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link) https://amzn.to/2GlSvyy
(International) http://geni.us/pyBIG7S
- Main Wide Lens
(USA Link) https://amzn.to/2o5B00B
(International) https://geni.us/DDbpW
- Powered Mic
(USA Link) https://amzn.to/2B7HnUM
(International) http://geni.us/ZaFl4a
- Mic
(USA Link) https://amzn.to/30VtlPV
(International) https://geni.us/lVurdzT
- Portable TriPod
(USA Link) https://amzn.to/2LKhM6e
(International) http://geni.us/DfeI
- Gimbal
(USA Link) https://amzn.to/2PYmjYA
(International) https://geni.us/amgYR3
- Drone (Original)
(USA Link) https://amzn.to/2K6qrAW
(International) http://geni.us/UFAFl3c
- For a complete list of my gear:
https://www.tokyozebra.com/my-gear/
Access to Music in video:
http://share.epidemicsound.com/zsbS8
