Igagoe
Brewing tradition in Iga
since 1873.
About Igagoe
Founded in 1873 in Iga City, Mie Prefecture, Japan, our company has been crafting soy sauce for over 150 years.
We produce soy sauce using the traditional natural fermentation method. This process involves fermentation and aging over approximately 300 days without artificial heating.
The soy sauce, made patiently and without haste, possesses a uniquely deep richness and aroma. We aim to bring this special flavor to your dining table.
We also offer a diverse range of products, including soy sauce perfect for sashimi and sushi, soy sauce infused with whole Hokkaido kelp to enhance dashi umami, soy sauce scented with black truffle and porcini mushrooms, and ponzu made with the rare citrus fruit Shin-hime, discovered in the World Heritage site of Kumano City, Mie Prefecture.
Featured Products
Naturally Brewed Soy Sauce
This soy sauce is slowly aged in the mountain villages of Iga alongside the changing seasons. It features a deep richness and a clean, refreshing aftertaste. (JAS Special Grade)
Net Contents: 1.8L / 1L / 450ml / 200ml
Ingredients: Defatted processed soybeans (manufactured in India or the USA), wheat, salt, soybeans/alcohol
Allergens: Wheat, soybeans
Best Before (unopened): [1.8L / 1L] 18 months [450ml / 200ml] 24 months
Sashimi Sushi Soy Sauce
Made with naturally brewed soy sauce blended with sugar, mirin, and other ingredients for a mellow flavor. Enjoy with sashimi and sushi.
Net Contents: 200ml
Ingredients: Defatted processed soybeans (manufactured in India or the USA), salt, wheat, sugars (sugar, fructose-glucose syrup), vinegar, mirin, soybeans/alcohol
Defatted processed soybeans, soybeans (separately produced and distributed)
Allergens: Wheat, soybeans
Best before (unopened): 24 months
Genetically modified: Separately produced and distributed. Defatted processed soybeans, soybeans
Hokkaido Kombu Dashi Soy Sauce
We added one whole piece of Hokkaido kelp to the bonito and mackerel broth.
Ideal for dishes that highlight the natural colors of ingredients.
Salt content reduced by 25%.
Net Contents: 480ml
Ingredients: Soy sauce (wheat, soybeans, domestically produced) (traditional brewing method), fructose-glucose syrup, hydrolyzed protein, mirin, dashi (mackerel flakes, bonito flakes), salt, yeast extract, kelp/alcohol
Allergens: Wheat, soybeans, mackerel
Best Before (unopened): 18 months
Aromatic soy sauce with black truffle and porcini mushrooms
White soy sauce blended with canola oil, black truffle, and porcini mushrooms, enhanced with kombu and shiitake mushrooms for depth and smoothness.
A luxurious soy sauce infused with the aroma of truffle.
Net Weight: 150g
Ingredients: White soy sauce (wheat, soybeans, domestically produced), edible vegetable oil (canola oil), sugars (high fructose corn syrup, sugar), extracts (kelp, shiitake mushrooms), vinegar, porcini mushrooms, black truffle/alcohol, seasoning (amino acids, etc.), flavoring, Thickener (Xanthan Gum)
Allergens: Wheat, Soybeans
Best Before (Unopened): 18 months
Company Profile
Corporate Name: Igagoe Co., Ltd.
Established: 1873
Representative Director: Honjo Kazuhisa
Primary Business Activities: Manufacturing, sales, and export of high-quality soy sauce
Certification Acquisition:ISO 9001 Certified / FSSC 22000 Certified / Halal-Compliant Facility