オーサワジャパン Ohsawa Nama Shoyu Japanese Raw Shoyu 32 oz — Organic, Cedar-Aged, Unpasteurized Umami

Ohsawa Nama Shoyu is an organic, unpasteurized Japanese shoyu aged in cedar barrels for over a year to deliver a mellow, complex umami flavor.

Made in Kamikawa, Japan, using whole organic soybeans, whole wheat, sun-dried sea salt and pure mountain spring water, this nama shoyu (raw soy sauce) is naturally fermented in Akita cedar oke for more than 18 months. The sauce is never pasteurized, preserving live enzymes and delicate aromatic notes that give it a translucent amber color and a nuanced savory profile. It’s designed to finish dishes, dip fresh foods, and lift simple preparations without overpowering them.

How does this nama shoyu differ from regular soy sauce?

Unlike mass-produced, pasteurized soy sauces, Ohsawa Nama Shoyu is unpasteurized and aged in cedar barrels, which preserves live fermentation flavors and aromatics. The result is a rounded umami presence rather than a purely salty taste.

• Unpasteurized: retains natural enzymes and subtle aroma compounds
• Cedar aging: oak-like cedar barrels impart depth and complexity
• Long fermentation: over 18 months for balanced, mellow flavor
• Translucent amber hue: lighter appearance but full-bodied taste

What foods and preparations benefit most from Ohsawa Nama Shoyu?

This shoyu is best used as a finishing sauce or delicate dip where its aromatics and complexity can shine. It complements fresh vegetables, sashimi, rice bowls, soups, and light noodle dishes without masking subtle ingredients.

• Finish udon, soba, and steamed vegetables for added depth
• Use sparingly as a sushi or sashimi dip to preserve texture
• Drizzle over tofu, grilled fish, or rice for aromatic complexity
• Blend into dressings and vinaigrettes for a savory lift

Is this product suitable for restrictive diets and how is it made?

Ohsawa Nama Shoyu is organic, non-GMO and contains no additives; it’s vegan and kosher-certified compatible. The sauce is produced with whole ingredients and naturally fermented in cedar barrels, following traditional Japanese methods passed down through generations.

• Organic whole soybeans and whole wheat—no concentrates or hydrolyzed proteins
• Sun-dried sea salt and pure mountain spring water only
• No pasteurization, no preservatives, and non-GMO ingredients
• Produced in Kamikawa by brewers with a 100+-year traditional lineage

How should I store and use this unpasteurized shoyu for best results?

Because it’s unpasteurized, keep the bottle refrigerated after opening to preserve flavor and enzymes. Use modestly—its complexity means a little goes a long way—and allow it to warm to room temperature briefly for maximum aromatics.

• Refrigerate after opening to maintain freshness and aroma
• Shake gently before use if sediments have settled
• Apply as a finishing drizzle or light dip rather than a cooking salt
• Store upright away from direct sunlight to protect delicate flavors

Who is this for: Ohsawa Nama Shoyu fits cooks and food lovers who value traditional, minimally processed Japanese ingredients—chefs, home cooks, and anyone seeking a refined, umami-rich finishing sauce. It’s ideal for people avoiding additives who want authentic fermentation character in sushi, noodles, dressings, and delicate cooked dishes.

Ingredients

Organic whole soybeans, mountain spring water, organic whole wheat, sea salt, and Aspergillus oryzae (koji).