• Unpasteurized - Fresh & Alive!
• Made with mountain spring water
• Naturally low in sodium
• Naturally aged over two summers in 150-yr-old cedar kegs
• No added alcohol or preservatives
• Certified Organic
• Certified Kosher by Kof-K
The Only Soy Sauce that's Fresh and Alive!
The spring water used to make Ohsawa® Organic Nama® Shoyu comes from a small Japanese mountain village called Kamiizumi ("God Spring"). Dr. Masaru Emoto, Director of the Hado Institute in Tokyo and author of Hidden Messages in Water, has water crystal photographs from this spring that reflect its beneficial effects. Optimal well-being literally comes from good vibrations. When we take in good vibrations, they correct distorted frequencies within our cells, assisting our health and healing. Kamiizumisui water has been filtered through Chichibu paleozoic granite strata slowly for 1,400 years. It is scientifically proven to be "rare water, full of life-energizing force," with twice the surfactant potency and 18% more enzyme activity than ordinary water. Its pH is very close to that of the human body.
Enjoy Ohsawa® Organic Nama® Shoyu's full-bodied flavor and exquisitely delicate bouquet, whether you're using it at the table or in cooking.
Organic, Macrobiotic, Vegan, Raw, Kosher
- Traditional Brewing Heritage: Crafted in Kamikawa, Saitama, Japan, this organic nama shoyu is produced by expert brewers whose lineage spans over 100 years—using time-honored techniques and cedar barrels.
- Full Flavor: As an unpasteurized shoyu, this sauce retains its natural enzymes, offering a complex, mellow umami flavor that’s more savory than salty, with an amber color and a rich, aromatic bouquet.
- Pure Ingredients: Made with organic soybeans, organic whole wheat, sun-dried sea salt, and natural mountain spring water, this shoyu is crafted without additives, ensuring purity and quality with every drop.
- Aged in Cedar OKE Barrels: Fermented in Akita cedar barrels for a minimum of 1.5 years, this shoyu develops its unique taste and aroma through a natural fermentation process that spans two summers.
- Culinary Uses: Ideal garnish for udon and soba, or as a dip for sushi, tofu, and fresh vegetables, this shoyu enhances dishes with its full-bodied flavor, elevating both simple and elaborate meals alike.
- Traditional Brewing Heritage: Crafted in Kamikawa, Saitama, Japan, this organic nama shoyu is produced by expert brewers whose lineage spans over 100 years—using time-honored techniques and cedar barrels.
- Full Flavor: As an unpasteurized shoyu, this sauce retains its natural enzymes, offering a complex, mellow umami flavor that’s more savory than salty, with an amber color and a rich, aromatic bouquet.
- Pure Ingredients: Made with organic soybeans, organic whole wheat, sun-dried sea salt, and natural mountain spring water, this shoyu is crafted without additives, ensuring purity and quality with every drop.
- Aged in Cedar OKE Barrels: Fermented in Akita cedar barrels for a minimum of 1.5 years, this shoyu develops its unique taste and aroma through a natural fermentation process that spans two summers.
- Culinary Uses: Ideal garnish for udon and soba, or as a dip for sushi, tofu, and fresh vegetables, this shoyu enhances dishes with its full-bodied flavor, elevating both simple and elaborate meals alike.
