[{"id":487500152866,"handle":"matsuai","updated_at":"2026-02-12T17:02:31-05:00","published_at":"2025-07-30T18:28:48-04:00","sort_order":"best-selling","template_suffix":"supplier-collection","published_scope":"global","title":"Matsuai","body_html":"\u003cp\u003eFounded in 1827 and celebrating its 199th anniversary, Matsuai Shoyu is a 7th generation shoyu and miso brewery located in the southwestern most part of Japan, in Kumamoto, Kyushu. For more than forty years, Matsuai has contracted with local and Kumamoto prefecture farmers who do not use chemical fertilizers or pesticides to grow soy beans, rice, wheat, fruits, and vegetables. \u003c\/p\u003e\n\u003cp\u003eMatsuai also makes all of their soy sauce using \"marudaizu,\" whole soy beans. Commercial shoyu makers mill soy beans and \"defat\" them to make fermentation faster. During the fermentation of whole soy beans, natural oils are released and then absorbed, producing deep umami. When last recorded, less than 3% of shoyu makers in Japan were fermenting with whole soy beans. Matsuai also ages their shoyu for at least one year and presses it by hand, layer by layer. \u003c\/p\u003e\n\u003cp\u003eLike most soy sauce makers, they also make miso. They also make vinegar from rice and natsuboshi, a citrus fruit, that they grow themselves. \u003c\/p\u003e","image":{"created_at":"2025-10-07T16:39:37-04:00","alt":null,"width":1400,"height":2100,"src":"\/\/shokuya.com\/cdn\/shop\/collections\/Shokuya_Japan_Medsker_399.webp?v=1769466269"}},{"id":485427609634,"handle":"shoyu","updated_at":"2026-02-10T07:09:55-05:00","published_at":"2025-06-18T17:42:22-04:00","sort_order":"best-selling","template_suffix":"product-type-collection","published_scope":"global","title":"Shoyu","body_html":"\u003cp\u003eA paragraph description l\u003cspan\u003eorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.\u003c\/span\u003e\u003c\/p\u003e","image":{"created_at":"2025-10-07T16:47:28-04:00","alt":null,"width":3000,"height":2002,"src":"\/\/shokuya.com\/cdn\/shop\/collections\/251014_Shokuya_Ingredients_Shoyu_0104_Cropped.webp?v=1766521038"}}]

A white ceramic bowl filled with a dark, glossy liquid identified as Matsuai 10‑Year‑Aged Soy Sauce, showing a deep brown‑black color with a warm reddish tint around the edges.

Matsuai 10-year Aged Soy Sauce

150ml

$35.00

A white ceramic bowl filled with a dark, glossy liquid identified as Matsuai 10‑Year‑Aged Soy Sauce, showing a deep brown‑black color with a warm reddish tint around the edges.

Matsuai 10-year Aged Soy Sauce

Matsuai 10-year Aged Soy Sauce

$35.00

Matsuai Shoyu Brewery is located on the southern coast of Kumamoto, the southern most prefecture of Kyushu island. Sitting on the Uto Penninsula with outdoor fermentation tanks, the natural salt air and cool breeze create the ideal conditions for making soy sauce. Matsuai has been perfecting their range of shoyu and miso since 1827, when the company was founded.

Matsuai 10-year aged shoyu is their highest grade product. Using a proprietary low-temperature aging method, the brew is slowly broken down over a period of 10 years. The shoyu itself is their flagship Marudaizu, whole bean, koikuchi shoyu: it is just aged for 10 years.

This shoyu has a thickness approaching that of syrup. It has a deep, rich umami and elegance. Instead of making the shoyu saltier or more intense in flavor, the aging process has only made the shoyu deeper, more nuanced, and more elegant. It is delicious with sea bream sashimi, scallop carpaccio, and beef tataki. Only a small amount can be dripped or brushed onto a dish and result in incredible flavor.

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