Igeta Kioke

Inoue Honten "Igeta" Kioke Shoyu is a traditional, barrel-fermented soy sauce produced by Inoue Honten, a sixth-generation soy sauce producer founded in 1864. The company shifted to traditional methods in the 1970s, focusing on using whole soybeans and eliminating additives. The "Kioke" in the name refers to the wooden barrels used for fermentation, a practice that is becoming increasingly rare in Japan.