What's special

Founded in 1827, Matsuai makes this extraordinary shoyu by cold-fermenting its flagship Marudaizu Koikuchi Shoyu for ten years or more. The long maturation makes the shoyu thicker while producing incredible umami and deep, layered flavors and aromas. It is a dark style shoyu, or “koikuchi.”

The soybeans and wheat are grown by contract farmers in Kumamoto who do not use any pesticides or chemical fertilizers, which is Matsuai's policy.

Tasting Notes

Deep and complex richness, mellow umami, and rich aroma

Serving and use

Perfect for dipping or brushing onto sushi or sashimi. Especially good with white fish and raw scallops. Incredible as a dip for grilled steak.

Learn more about MATSUAI | See more SHOYU

Allergens

Soybeans, Wheat

Reviews

Name: Matsuai 10-year Aged Soy Sauce
Rating: 4.75 (4 reviews)

5 stars: 3 (75%)
4 stars: 1 (25%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

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We taste tested it against 5 other type's three 4 year and 1 special type. the 10 years over a good product and great taste. but it was out done buy a double brewed sweat dark 4 year. but we both agreed that when we want a light soy sauce. it was the top choice.