Shibanuma Soy Sauce International Co., Ltd., headquartered in Tsukuba, Japan, is a historic soy sauce manufacturer with over 330 years of heritage in the art of traditional Japanese brewing. As a global exporter of authentic Japanese condiments, the company stands as a guardian of craft fermentation and a pioneer in modern food safety and customization.
Company Overview
Founded in 1688 during the Edo Period, Shibanuma has maintained unbroken family ownership through 18 generations. Currently led by Hideatsu Shibanuma, the company combines centuries-old fermentation techniques with contemporary production technology to deliver a wide range of premium soy sauces and condiments.
The company's primary facility in Tsukuba City, Ibaraki Prefecture, includes traditional wooden fermenting barrels, modern HACCP-compliant lines, and a soy sauce museum that receives culinary professionals and tourists from around the world.
Core Business and Product Offerings
Shibanuma offers an expansive line of soy sauce and seasoning products tailored to domestic use, professional kitchens, and international markets:
-
Soy Sauce Variants:
- Koikuchi Soy Sauce: Rich-flavored, Japan’s most common variety.
- Usukuchi Soy Sauce: Lighter in color but saltier, for delicate Japanese dishes.
- Tamari Soy Sauce: Gluten-free, deep umami flavor.
- Alcohol-Free Soy Sauce: For halal and child-safe consumption.
- Organic Soy Sauce: JAS and EU-certified.
- Gluten-Free Soy Sauce: For allergy-sensitive and health-focused markets.
-
Seasonings and Sauces:
- Ponzu (citrus soy sauce)
- Yakiniku Grilling Sauce
- Japanese-style Salad Dressings
- Pickling Sauces
-
Single-Use Packs and Sachets:
- Soy Sauce Sachets
- Wasabi Sachets
- Dispenpak varieties for bento and takeout use
These products are available in consumer, foodservice, and industrial packaging, and comply with stringent safety and labeling standards globally.
Specialization and USP
Shibanuma’s unique value proposition lies in its fusion of tradition and innovation. Its USPs include:
- Wooden Barrel Fermentation: Utilizing century-old barrels, which impart rich flavor profiles and foster unique microbial communities.
- Gluten-Free and Organic Customization: Expertise in allergen-free, halal, and clean-label formulations.
- Sustainable Brewing Practices: Emphasis on long fermentation cycles and non-GMO ingredients.
The company caters to both artisanal culinary creators and multinational food companies seeking authentic Japanese profiles.
Global Footprint and Export Performance
Shibanuma products are exported to over 40 countries including:
- United States
- Canada
- Germany
- United Kingdom
- Australia
- Singapore
- Taiwan
According to international trade platforms such as ImportYeti and direct importer catalogues, the company has shipped more than 700 export consignments, primarily to gourmet food distributors, Japanese restaurant chains, and supermarket private labels.
Its sauces are stocked by global gourmet retailers including Dean & DeLuca, Whole Foods, and Takashimaya.
Financial Performance
As a mid-sized traditional manufacturer with export-intensive operations, Shibanuma generates estimated annual revenues of USD 12 million to 18 million, with exports contributing 60–65% of total income. Its organic and gluten-free lines have driven consistent revenue growth over the last 5 years.
Target Market
Shibanuma’s target customers span:
- Japanese restaurants and chefs abroad
- Premium retail and grocery outlets
- Natural food distributors and co-ops
- OEM and private label partners
- Health-conscious and allergen-sensitive consumers
The company's versatility in packaging and formulation makes it a preferred partner for custom projects and cultural authenticity.
Capabilities and Manufacturing
Shibanuma operates an integrated production system featuring:
- Traditional Koji Room and Wooden Barrel Fermentation Zones
- Modern Bottling and Packaging Lines
- Sachet and Dispensing Pack Assembly
- In-house Laboratory for Quality and Allergen Testing
Production capabilities:
- Annual Soy Sauce Output: Over 2,000 kiloliters
- Customization: Flavor profile adjustment, sodium reduction, sugar-free recipes
Certifications and Compliance
The company maintains full global regulatory alignment, including:
- JAS Organic Certification
- EU Organic Compliance
- HACCP and ISO 22000 Certification
- Halal and Gluten-Free Certification
- FDA Registered – For U.S. market
Shibanuma's traceability and quality assurance systems are robust, enabling seamless compliance with regulatory bodies worldwide.
Customer Testimonials
Distributors and chefs note the depth of umami, balanced saltiness, and exceptional aging profiles of Shibanuma’s soy sauces. Multiple Michelin-starred chefs in Europe and Asia have integrated Shibanuma's tamari and ponzu into their fusion and Japanese dishes.
Retail partners value the company’s flexibility in labeling, clean ingredient decks, and stable supply chain logistics.
Major Achievements
- Over 330 years of continuous operation – One of the world’s oldest soy sauce manufacturers.
- Exported to 40+ countries with high customer retention.
- Recognized by Japanese Ministry of Agriculture for cultural preservation of traditional fermentation.
- Featured in international gourmet publications and culinary events (e.g., Salon du Chocolat, Tokyo Food Show).
Shibanuma Soy Sauce International Co., Ltd. continues to honor its legacy while pushing boundaries in soy sauce innovation, offering authentic Japanese flavor to the global table through dedication, craftsmanship, and culinary partnership.
