Takesan

Located on Shodoshima Island, a region with over 400 years of shoyu-making history, this traditional brewery is known for crafting authentic, naturally brewed soy sauces. Its warm climate and century-old wooden vats create ideal conditions for slow, deep fermentation.

Using time-honored methods, each batch is aged for more than a year in large cedar barrels, developing layers of aroma, complexity, and umami that modern mass-produced soy sauces cannot replicate. The result is a rich, amber-colored shoyu with a clean, natural profile.

Their lineup includes additive-free soy sauces, soy-based seasonings, tsukudani, and regional staples like somen and udon. Their signature raw shoyu is especially prized for enhancing meat, seafood, vegetables, and everyday dishes with just a small splash.