Kamebishi's 20-year-aged soy sauce is the most expensive soy sauce in the world, sometimes selling for $125 for less than 4 tablespoons.
The soy sauce has been made using the same family recipe since 1753 and follows the traditional mushiro koji method, in which each step takes years to complete.
For comparison, most popular soy sauces can cost less than a bottle of water, and other aged artisanal soy sauces generally cost around $40.
Here's why Kamebishi's 20-year-aged soy sauce is so expensive.
Editor's Note: At 0:24, an image of Kamebishi's 5-year-old soy sauce is shown while the voiceover speaks about its 20-year-old soy sauce, and at 2:13, an image of wheat is shown while the voiceover refers to soybeans.
Persons:
Kaori Okada