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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. In 2001, Kaori Okada, the 18th-generation owner of Kamebishi, left her career in the travel industry to save her family's struggling company using a combination of traditional methods and new innovations. 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. In both cases, the voiceover remains factually correct. At 4:10, the video misstates how the steamed soybeans are tossed with the koji and barley. They are tossed together by machine, not by hand. Why Grade A Maple Syrup Is So Expensive | So Expensive Food | Insider Business Why These $2,000 Japanese Hair Shears Are So Expensive | So Expensive | Insider Business Why Ayam Cemani Chickens Are So Expensive | So Expensive | Insider Business 0:00 Intro 1:14 Bean steaming 3:29 Koji preparation 4:33 Mushiro koji method 6:25 Moromi aging 9:15 Pressing 10:40 Future of Kamebishi ------------------------------------------------------ #soysauce #soexpensive #insiderbusiness Business Insider tells you all you need to know about business, finance, tech, retail, and more. Visit our homepage for the top stories of the day: Insider Business on Facebook: Insider Business on Instagram: Insider Business on Twitter: Insider Business on Snapchat: Insider Business on TikTok: @businessinsider Why 4 Tbsp. Of The World's Most Expensive Soy Sauce Costs $125 | So Expensive | Insider Business
