Founded in 1688, in the Edo period, in Ibaraki Prefecture, Shibanuma has been perpetuating the art of soy sauce for over three centuries. Today, headed by Mr. Shibanuma, 18th generation at the head of the family business, the house maintains traditional production methods, including the fermentation in wooden barrels, some of which date back to the Meiji era (late 19th century). These barrels, impregnated with decades of microorganisms, give the sauce an incomparable depth and aromatic richness. Beyond its exceptional soy sauces, Shibanuma also develops condiments such as ponzu or grill sauces, to discover to enrich your cooking with authentic Japanese flavors.