Choko
Founded over 350 years ago in Nagasaki, Choko produces premium soy sauce using authentic Japanese brewing methods. Each batch is slowly fermented from carefully selected soybeans, wheat, and salt, combining centuries-old techniques with modern technology to deliver unmatched quality.
Choko soy sauce is naturally fermented with koji mold, yeast, and lactic acid bacteria, creating a rich, balanced flavor profile that blends salty, sweet, sour, bitter, and umami notes. Unlike typical shoyu, Choko ferments its sauces for six months, allowing the development of unique colors, aromas, and nuanced taste variations that elevate every dish.
Certified by the Japan Agricultural Standard (JAS), Choko shoyu guarantees the highest quality and consistency in every bottle.
Ideal for home cooks and professional chefs alike, this premium soy sauce enhances sushi, marinades, soups, and more.
