As the country’s sole remaining successor of the “Mushiro Koji Method,” the 260-year old Kamebishi produces soy sauce with an uncompromising focus on long-term fermentation. The company arrived at this soy salt after a series of trial and error, a product that can only be achieved with the strong, rich flavors Kamebishi soy sauce. Capturing the flavors of soy sauce inside a crystalline form, this salt makes the classic Japanese taste suitable for various types of cooking.