Shibanuma Soy Sauce has specialized in producing soy sauce and Japanese seasonings in Tsuchiura for over 320 years, spanning 18 generations since its founding by Shozaemon Shibanuma in 1688. Its products are made from high-quality soybeans and wheat grown locally in Ibaraki, in the northeastern part of Japan’s Kanto region.
During the Edo era, its soy sauce was selected and presented to the Edo Shogunate as one of the finest in Japan. Through continuous dedication to quality improvement, Shibanuma has become the only remaining soy sauce manufacturer in Tsuchiura today.
The secret behind the rich, complex flavour and aroma of Shibanuma’s soy sauce lies in its original wooden barrels, passed down through generations and traditionally used for fermentation and maturation. Natural microbes within these barrels, combined with Shibanuma’s production methods, are key to its exceptional quality. One of its soy sauces, Shiho, gained nationwide recognition and was named “the best soy sauce in Japan” by renowned kabuki actor Somegoro Ichikawa.
Today, Shibanuma’s products are available in more than 35 countries worldwide. The company continues to develop and propose products that meet customer needs, guided by its philosophy of making people around the world happier through food culture, with soy sauce at its core.
