kibi shiro shoyu

Our organic Kibi Shiro Shoyu is a white soy sauce made from millet and lupine. This soy sauce impresses with its delicately sweet aroma and subtle savoury notes. Kibi Shiro Shoyu has the mildest flavour of all our soy sauces. It develops its golden yellow colour during twelve months of maturation in oak barrels that were previously used to store rum. Our Shiro Shoyu is produced using tried-and-tested traditional methods. As we use millet and lupins instead of wheat and soybeans, this shoyu is gluten-free.

The mild Kibi Shiro Shoyu harmonises the flavour of lightly seasoned dishes and gives them balance without affecting their colour. It is ideal for kaiseki dishes and foods that would be refined with olive oil or lemon. You can use it in combination with light-coloured ingredients such as asparagus or cauliflower. You can also use white soy sauce to enhance clear soups, refine light salads or marinate white fish. It is not really used for frying. Koikuchi Shoyu or Saishikomi Shoyu are more suitable for this purpose.

If you prefer a soy sauce that is light in colour but slightly stronger and has a slight smoky aroma, then our Soba Shiro Shoyu is the right choice for you. It is made from buckwheat and lupins and matured in a barrel that was previously used to store smoky whisky.

We use local ingredients to produce Kibi Shiro Shoyu: the lupins come from Mecklenburg, the millet from Middle Franconia. The addition of lupins gives our white soy sauce a particularly delicate and mild flavour. These legumes are an excellent source of plant-based protein, which is essential for building and repairing tissue in the body, including muscles, skin and hair. Lupins are rich in fibre, which can aid digestion and support intestinal health. They also contain a variety of nutrients such as iron, magnesium, calcium, potassium and vitamin B, which are important for various functions in the body, such as energy metabolism, blood formation and bone health.

Millet, a gluten-free grain, also offers numerous health benefits. It contains an abundance of fibre, protein, iron, magnesium, phosphorus and B vitamins, including B6 and B9, as well as antioxidants. The high fibre content supports healthy digestion and can help prevent constipation. In addition, the fibre and complex carbohydrates help to stabilise blood sugar levels, which can be particularly beneficial for people with diabetes.

Spring water (Rheinsberg), millet* 37% (Middle Franconia), lupins* (Mecklenburg Lake District), sea salt (Algarve), A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Kibi Shiro Shoyu has a best-before date of seven months from bottling, but it usually keeps for much longer. Warm storage temperatures can cause the sauce to darken and change its flavour. We therefore recommend storing Kibi Shiro Shoyu in the refrigerator to preserve its quality as much as possible.