Choko

Founded over 350 years ago, Choko produces premium soy sauce using traditional Japanese methods, slowly fermenting soybeans, wheat, and salt. Located in Nagasaki, their brewery blends modern technology with time-honored techniques.

Choko’s soy sauce, fermented with koji mold, yeast, and lactic acid bacilli, achieves a perfect balance of salty, sweet, sour, bitter, and umami flavors. Unlike other shoyu, Choko’s is fermented for six months, developing different varieties of colors, aromas, and taste.

Certified by the Japan Agricultural Standard (JAS), Choko’s shoyu meets the highest quality standards, ensuring excellence in every bottle.