Takesan was established in the early 20th century by Yoshiji Takebe and is located on the small island of Shodoshima in the Seto Inland Sea. Shodoshima, which is a 60-square-mile island, is the second-largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century, the Seto Inland area has been known as a salt-producing region. As a result, many shoyu brewers began production there in the 17th century, using the island's high-quality salt. The island is the fourth largest shoyu production region in Japan.
Shodosgima is located between the main Japanese island of Honshu and neighboring Shikoku and has a 400-year-old history of artisan shoyu production. Takesan is one of only 14 traditional shoyu member brewers of the Shodoshima Shoyu Association.
Takesan Company only uses the finest quality whole soybeans, wheat, and sea salt. The steamed soybeans, toasted wheat, salt, and mineral water are left to ferment in traditional and well-seasoned cedar barrels for one year. The barrels themselves have been in use in the production of artisan soy sauce for more than 100 years.
Because of the mild winters in the region (the temperature does not go below 50°F), the shoyu continues to ferment all year round. The end result is a delightfully complex shoyu teeming with organic acids and a wonderful flavor. Unlike mass-produced shoyu, KISHIBORI SHOYU soy sauce is not treated with additional alcohol or preservatives and does not have any additives or preservatives - it doesn't need it. The filtered shoyu is just pasteurized and bottled, leaving all its natural umami intact.
