Craft-Chili Sauce

Hot Sauce that is addictive to the birth of Kyoto

Habanebros is more than just a hot sauce. It is a proof of the appeal of Kyoto and its commitment to clean, natural ingredients. This special sauce is made from locally sourced habanero chili peppers in Kyoto. The entire process from fermentation to bottling is done locally by hand. All ingredients are sourced in Japan, including Habanero chili and spices in Japan.

Fermentation
Delivering maximum umami.

Habaneros are known for their thicker flesh, fruity aroma, and heightened flavor compared to other aromatic herbs and vegetables.

Habanebros is produced by fermenting habaneros for an extended period to extract umami from the of habaneros, before finishing the sauce off with apple cider vinegar.

A completely additive-free, naturally fermented chili sauce with exceptional balance to achieve a heightened level of flavor.

Freshness
The freshness of the ingredients is the secret to the flavor.
All vegetables, including habaneros retain more flavor when they are locally sourced. By using locally grown produce, we are able to maximize the flavor delivered in the sauce.

After a thorough nationwide search, we discovered that the best habaneros in Japan were fortuitously produced in our hometown, Kyoto.
Richness
80% Habanero Content
The sauce is intended to promote the delicious fruity taste of the habanero pepper, and for this reason we have decided to use a far higher than usual 80% habanero pepper content in the sauce.

Adding other ingredients would reduce manufacturing cost, but will alter the pure taste of the sauce. The goal with our flagship Habanebros sauce is to add umami and spice to any dish, whilst retaining the original great flavors.

Not just for special dishes, but for everyday meals as well!
It took about two and a half years to perfect the ideal flavor of our flagship Habanebros sauce. Handling the habanero, which contains a large amount of a spicy component called capsaicin, is fraught with danger and requires careful preparation using gloves and gas masks, no unlike handling explosives.

The result is a seasoning that adds flavor and spiciness not just for special dishes or restaurants, but for all kinds of Japanese, Western, Chinese, and French dishes, such as sashimi, Takoyaki, smoked oysters, and gyoza dumplings.