There are, of course, many artisan soy sauce (shoyu) producers all across Japan. But the finest and most unique Japanese kishibori shoyus are produced by small- and medium-sized, family-run shoyu breweries that use traditional ingredients and labor-intensive production methods.

JAPANESE KISHIBORI SHOYU is manufactured by the Takesan Company. Takesan was established in the early 20th century by Yoshiji Takebe. It is located on the small island of Shodoshima in the Seto Inland Sea, one of only 14 artisan brewers like the Shodoshima Island-based family-run shoyu brewer featured in the Netflix series "SALT FAT ACID HEAT."