{"product_id":"japanese-shoyu-soy-sauce-paris","title":"Barrel-Aged Japanese Soy Sauce Paris","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size: 13px; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 20px;\"\u003eTamari-style koikuchi shoyu · 3.5-year barrel-aged · Kadocho · Yuasa, Wakayama · Est. 1841\u003c\/p\u003e\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; margin: 0 0 32px;\"\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e01\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eAged for over 3.5 years in Yoshino cedar barrels — more than twice the time of standard soy sauce.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e02\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eUnpressed, unheated — the surface layer only, ladled by hand directly from the fermentation barrel.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0;\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e03\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eNo additives, no preservatives, no alcohol — only soybeans, wheat, salt, water, and koji.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe soy sauce that changes how you think about soy sauce\u003c\/strong\u003e\u003cbr\u003eTasting Kadocho Shoyu Paris for the first time, the first thing most people notice is what is absent: the sharpness. Standard soy sauce leads with salt. This one leads with depth — a layered umami that surfaces slowly and stays. On sashimi, on a fried egg, on plain steamed rice, it does not compete with the food. It clarifies it.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/IMG_7147_1024x1024.JPEG?v=1611571295\" alt=\"Kadocho Shoyu Paris — limited production soy sauce from Yuasa, Wakayama\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eWhere soy sauce was born\u003c\/strong\u003e\u003cbr\u003eSoy sauce as Japan knows it today originated in Yuasa, a small town in Wakayama Prefecture, during the Kamakura period (1185–1333). A Zen monk returning from Song Dynasty China brought back a recipe for kinzanji miso — a fermented soybean paste. During production, liquid accumulated at the bottom of the barrels. That liquid, refined over time, became what is now called shoyu. The techniques spread from Yuasa to other regions: Choshi in Chiba Prefecture and Shodoshima Island are today Japan's most famous soy sauce producing areas, but both trace their methods back to Yuasa.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe last brewery still making it by hand in Yuasa\u003c\/strong\u003e\u003cbr\u003eKadocho was founded in 1841 in Yuasa — in the same town where soy sauce first emerged. After World War II, the pressure to mechanize and scale was considerable. Of the two dozen or so soy sauce breweries that remained in Yuasa at the time, all but Kadocho eventually converted to industrial production. Kadocho continues to brew by hand, in the same aging brewery buildings used since the Edo period. In December 2022, those brewery buildings were designated an Important Cultural Property by the Japanese government.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/a095f73d197a744afc41915c9dcb5cd1_1024x1024.JPEG?v=1611021357\" alt=\"Kadocho brewery — unchanged since the Edo period, now a designated Important Cultural Property\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eThe Kadocho brewery — designated an Important Cultural Property in 2022\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eHow Kadocho Shoyu Paris is made\u003c\/strong\u003e\u003cbr\u003eThe process follows six stages, unchanged since the brewery's founding.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eFirst, the raw materials are prepared. Soybeans from Okayama Prefecture are soaked and steamed. Wheat from Gifu Prefecture is roasted and cracked. Standard koikuchi soy sauce uses a 5:5 ratio of soybeans to wheat; Kadocho uses 6:4 — more soybean, less wheat — contributing to the deeper flavor profile.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eNext comes koji cultivation. The steamed soybeans and cracked wheat are mixed with koji spores and placed in a controlled environment for four days, during which temperature and humidity are carefully managed and the mixture is turned several times to encourage even growth.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/b2ab86859093c244ae088c0000afc87c_1024x1024.JPEG?v=1611021745\" alt=\"Koji cultivation — mori-komi process at Kadocho\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eKoji cultivation — the foundation of Kadocho's flavor\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eThe koji is then mixed with salt and water from the Yamada River — a soft, clean water source near the town — and transferred to fermentation barrels made from Yoshino cedar, where it becomes moromi: the fermenting mash. Kadocho brews only in winter, when lower temperatures reduce bacterial contamination and make temperature management more precise.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/34264c56d8dee4a232d1f41f7ddd91a1_1024x1024.JPEG?v=1611021357\" alt=\"Kai-ire — stirring the moromi mash during fermentation\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eKai-ire — stirring the moromi during fermentation\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eThis is where Paris diverges from Kadocho's standard production. Standard koikuchi is fermented for one to one and a half years, then pressed, filtered, and heat-pasteurized. Paris is fermented in selected large Yoshino cedar barrels for over three and a half years — more than twice as long. It is never pressed. It is never heated. When fermentation is complete, only the surface layer of the moromi — the clearest, most refined portion — is ladled by hand into bottles. The result is a nama (unpasteurized), muroka (unfiltered) koikuchi shoyu of exceptional depth.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe yeast that lives in the walls\u003c\/strong\u003e\u003cbr\u003eFermentation at Kadocho depends on kura-tsuki kobo — wild yeast that inhabits the beams, floors, and ceiling of the brewery itself. When a section of the roof was repaired and the beams beneath it replaced, the barrels under that section failed to ferment properly. Since then, repairs are made only to the outer structure; the interior beams are left undisturbed. The yeast is not a product or an ingredient. It is the brewery.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eA bottle designed in 1884\u003c\/strong\u003e\u003cbr\u003eKadocho's soy sauce was exhibited at the Fifth Paris Exposition Universelle in 1900. The bottle and label design of Paris is a faithful reproduction of the oldest documented Kadocho bottle, dating to 1884 — predating even that Paris appearance. Each bottle is filled by the brewery owner personally, to order.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/IMG_3481_1024x1024.jpg?v=1677572012\" alt=\"The original 1884 Kadocho bottle, preserved at the brewery\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eThe original 1884 bottle — preserved at the Kadocho brewery\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 32px;\"\u003eKadocho Shoyu Paris is not sold at Kadocho's own shop or website, and is not available through any retail outlet. It is produced in limited quantities and available exclusively through By Emotion.\u003c\/p\u003e\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eVolume: 720 ml (24.4 fl oz)\u003cbr\u003eType: Koikuchi shoyu (dark soy sauce) · nama (unpasteurized) · muroka (unfiltered)\u003cbr\u003eBrewer: Kadocho Co., Ltd. · Yuasa, Wakayama Prefecture, Japan · Est. 1841\u003cbr\u003eBrewery buildings designated an Important Cultural Property of Japan (2022)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSoybeans (Okayama Prefecture, Japan) · wheat (Gifu Prefecture, Japan) · salt (sun-dried sea salt, Australia) · water · koji\u003cbr\u003eNo chemical seasonings · no colorings · no preservatives · no added alcohol\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eStorage\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eRefrigerate after opening. Best consumed within the best-before date.\u003cbr\u003eBest before: approximately 1 year from the date of bottling. As bottling occurs at the time of order, the best-before date is approximately 1 year from the date of shipment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eShipping\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eShips within 1 week · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top:1px solid rgba(2,9,18,0.1); padding-top:24px;\"\u003e\n  \u003cp style=\"font-size:12px; letter-spacing:0.1em; text-transform:uppercase; color:rgba(2,9,18,0.4); margin:0 0 12px;\"\u003eNote\u003c\/p\u003e\n  \u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0;\"\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\n\u003cbr\u003e\nSoy sauce is subject to import regulations in some countries. Australia requires declaration of all food products at the border, and items may be subject to inspection. Buyers are encouraged to check the import regulations applicable to their country before placing an order.\u003cbr\u003e\n\u003cbr\u003e\nPlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"KADOCHO","offers":[{"title":"1 bottle","offer_id":40707458924673,"sku":null,"price":27000.0,"currency_code":"JPY","in_stock":true},{"title":"2 bottles","offer_id":40707458957441,"sku":null,"price":48000.0,"currency_code":"JPY","in_stock":true},{"title":"3 bottles","offer_id":40707458990209,"sku":null,"price":70000.0,"currency_code":"JPY","in_stock":true},{"title":"4 bottles","offer_id":40707459022977,"sku":null,"price":91000.0,"currency_code":"JPY","in_stock":true},{"title":"5 bottles","offer_id":40707459055745,"sku":null,"price":110000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/products\/b811dec01f15fbc6a43b76499d6d0e97.jpg?v=1666340593","url":"https:\/\/byemotion-intl.com\/products\/japanese-shoyu-soy-sauce-paris","provider":"By Emotion International","version":"1.0","type":"link"}