Skip to main content
OEM JAPAN
原料食品原料

木桶醤油

Wooden-Barrel-Aged Soy Sauce (Kioke jōzō shōyu)

木桶醤油 について問い合わせる

国内調達のメリット

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.

主要スペック

MOQ from 200–1000 L (tank batch) / 20–100 L (bottled).

代表的な完成品

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.

ひと目で分かる

登録サプライヤー数
7 社のサプライヤー
標準 MOQ
200–1000 L (tank batch) / 20–100 L (bottled)
標準リードタイム
8–16 weeks
産地
Shōdoshima (Kagawa), Chiba (Noda / Chōshi), Yuasa (Wakayama), Kyushu
カテゴリ
食品原料
収穫期
Year-round (traditional fermentation 1–3 years)
国内法規ステータス
JAS standard applies (丸大豆 / 脱脂加工大豆 distinctions); natural fermentation specifications
日本語名
木桶醤油
ローマ字
Kioke jōzō shōyu

本原料について

木桶仕込み醤油は、樹齢100年を超え常在微生物群を有する木桶（きおけ）と呼ばれる伝統的な日本杉の樽で醸造される。現代の市販醤油の大半はステンレスタンクを使用しており、木桶仕込みは小豆島、湯浅、千葉に集中する一部の専門蔵元に限られている。

法規ステータス

日本JAS standard applies (丸大豆 / 脱脂加工大豆 distinctions); natural fermentation specifications
EUFood import rules; check for additive restrictions
米国FDA food import rules
中国Verify import rules

OEM バイヤー向け FAQ

Q. What MOQ and lead time should buyers expect for kioke-aged soy sauce?

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.

出典 · 最終確認: 2026-04-26

業界知見 — 単一の一次情報源は未確定

Q. What contaminant testing is required for EU export?

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.

出典 · 最終確認: 2026-04-26

Q. Can buyers source different shōyu varieties from kioke producers?

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.

出典 · 最終確認: 2026-04-26

業界知見 — 単一の一次情報源は未確定

活用事例

  • Premium bottled finishing soy sauce (export retail)

    ポジショニング
    '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.
    配合上の注意
    Saishikomi (twice-brewed) is the most concentrated style and commands the highest unit price; koikuchi kioke shōyu is the most versatile premium format.

    出典

  • Restaurant supply — sashimi dipping shōyu

    ポジショニング
    High-end Japanese restaurant supply where the multi-layered umami and aromatic profile justifies the premium versus mass-market shōyu; kioke production-method noted on menu and table cards.

    出典

    業界知見 — 単一の一次情報源は未確定

  • Specialty tare and seasoning base for prepared foods

    ポジショニング
    Premium prepared-food and ramen-tare manufacturing — kioke shōyu used as a depth ingredient in tare blends or finishing components; positioning translates onto consumer packaging.

    出典

    業界知見 — 単一の一次情報源は未確定

国内サプライヤー

← 戻る: 原料View in English
Wooden-Barrel-Aged Soy Sauce について問い合わせる