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.
木桶酿造酱油使用日本传统杉木桶（木桶，きおけ）酿造，部分木桶已使用百年以上，蕴含独特的微生物群落。现代商用酱油多采用不锈钢罐酿造；木桶酿造仅由集中于小豆岛、汤浅、千叶等地的少数专业酿造厂坚守。
| 日本 | 适用JAS标准（区分丸大豆/脱脂加工大豆）；天然酿造规格 |
|---|---|
| 欧盟 | 适用食品进口规定；需检查添加剂限制 |
| 美国 | FDA食品进口规定 |
| 中国 | 请确认进口规定 |
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.
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.
信息来源 · 最近核实: 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.
Premium bottled finishing soy sauce (export retail)
Restaurant supply — sashimi dipping shōyu
Specialty tare and seasoning base for prepared foods
Kikkoman Corporation
キッコーマン株式会社
日本规模最大的酱油生产商。在美国、荷兰、新加坡、台湾、中国大陆、加拿大设有生产基地。1992年于美国（俄勒冈州塞勒姆）设立子公司。同时开展传统工艺与工业化规模化生产。
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Yamasa Soy Sauce
ヤマサ醤油
拥有380年历史的酱油酿造厂。早期即开始向美国出口。1992年于美国（俄勒冈州塞勒姆）设立子公司。提供常规、有机JAS、低盐、丸大豆等多种产品类型。
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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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