木桶醤油 (Kioke jōzō shōyu)
Kioke-fermented soy sauce is brewed in traditional Japanese cedar barrels (kioke, 木桶), some of which are over 100 years old and carry resident microbial communities.
MOQ from 200–1000 L (tank batch) / 20–100 L (bottled).
Premium bottled finishing soy sauce (export retail) — 'Craft soy sauce' positioning for premium retail in Europe, North America, and East Asia — small-format glass bottles with producer story and kioke production-method narrative on label.
O shoyu fermentado em kioke é produzido em barris tradicionais japoneses de cedro (kioke, 木桶), alguns com mais de 100 anos e que abrigam comunidades microbianas residentes. A maior parte dos molhos de soja comerciais modernos utiliza tanques de aço inox; a produção em kioke ficou restrita a um pequeno número de casas especializadas, concentradas em Shōdoshima, Yuasa e Chiba.
| Japão | Aplica-se a norma JAS (distinções 丸大豆 / 脱脂加工大豆); especificações de fermentação natural |
|---|---|
| União Europeia | Regras de importação alimentar; verificar restrições de aditivos |
| Estados Unidos | Regras de importação alimentar da FDA |
| China | Verificar regras de importação |
Supplier-disclosed industry ranges are 200–1000 L for tank-batch supply and 20–100 L for bottled formats, with 8–16 week lead times. Because kioke production is small-scale and capacity is fixed by the number of operating barrels at each brewery, allocation to export buyers is typically through long-term relationships or trading-house intermediaries. Plan procurement at least 6 months ahead for any commercial volume.
Fontes · Última revisão: 2026-04-26
Conhecimento de mercado — ainda não vinculado a uma única fonte primária
EU regulation sets a maximum 3-MCPD limit for soy sauce (currently 0.02 mg/kg in liquid; equivalent calculation on dry matter basis applies) under Commission Regulation (EC) No 1881/2006 and successor regulations. Reputable Japanese producers, including kioke shōyu specialists, can supply COA confirming compliance with the EU limit. Allergen labeling for soybeans and wheat is required for EU and US markets.
Fontes · Última revisão: 2026-04-26
Most kioke producers focus on koikuchi (regular dark) shōyu, but some also produce tamari, saishikomi (twice-brewed), and other regional varieties using the kioke method. Saishikomi is notable as a more concentrated, slow-aged style sometimes called 'sashimi shōyu.' Specify the variety at RFQ — the kioke method is applied across multiple shōyu types and the production-method positioning translates across them.
Fontes · Última revisão: 2026-04-26
Conhecimento de mercado — ainda não vinculado a uma única fonte primária
Premium bottled finishing soy sauce (export retail)
Restaurant supply — sashimi dipping shōyu
Fontes
Conhecimento de mercado — ainda não vinculado a uma única fonte primária
Specialty tare and seasoning base for prepared foods
Fontes
Conhecimento de mercado — ainda não vinculado a uma única fonte primária
Kikkoman Corporation
キッコーマン株式会社
Maior produtora japonesa de soy sauce. Fábricas nos EUA, Países Baixos, Singapura, Taiwan, China e Canadá. Subsidiária nos EUA desde 1992 (Salem, Oregon). Produção tradicional e em escala industrial.
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Yamasa Soy Sauce
ヤマサ醤油
Cervejaria com 380 anos de história. Histórico pioneiro de exportação para os EUA. Subsidiária nos EUA desde 1992 (Salem, Oregon). Variedades convencional, orgânica JAS, com teor reduzido de sal e marudaizu.
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Yamamori Co., Ltd.
ヤマモリ株式会社
Mie-based diversified food manufacturer founded 1889. Soy sauce remains the foundational product, but the modern portfolio spans Thai-style retort curries (under JV with Thai operations), Japanese curry retort, mentsuyu, and ready-meal lines. Substantial OEM business in retort-pouch products for retailer private brands across Asia, Europe, and North America.
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Otafuku Sauce Co., Ltd.
オタフクソース株式会社
Hiroshima-based sauce specialist founded 1922. The Otafuku Sauce brand defines Hiroshima-style okonomiyaki sauce; the company operates substantial OEM presence in retail private-label fruit-and-vegetable sauces, sweet-and-spicy condiments, and increasingly Western-fusion sauce products. Major B2B supplier for Japanese-restaurant export (okonomiyaki, takoyaki) supply chains.
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Bull-Dog Sauce Co., Ltd.
ブルドックソース株式会社
Tokyo-listed Worcestershire-style sauce specialist founded 1902. The Bull-Dog brand is the de-facto Japanese tonkatsu / chuno sauce reference; substantial OEM presence in retail private-label sauces and increasingly in Western-fusion umami condiment categories. Major B2B supplier for Japanese-restaurant export (tonkatsu, kushikatsu) supply chains.
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Higeta Shoyu Co., Ltd.
ヒゲタ醤油株式会社
Founded 1616 in Choshi (Chiba), Higeta Shoyu is one of the original Edo-period koikuchi (dark / standard) soy sauce producers. Now operates as a Kikkoman subsidiary while maintaining independent brand and Choshi heritage production. Substantial OEM presence in retail private-label soy sauce and tsuyu / mentsuyu programmes.
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Fundokin Shoyu Co., Ltd.
フンドーキン醤油株式会社
Founded 1861 in Usuki (Oita), Fundokin Shoyu is Kyushu's largest soy sauce, miso, and dressing producer. Operates the world's largest wooden barrels (kioke) for soy sauce production at the Usuki main plant — a tourist-recognised heritage display. Substantial OEM presence in retail private-label condiments and increasingly in Asian-fusion sauce programmes.
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