3-Year Aged
Worcestershire Sauce
CLIMAX
“Evolution by the Gods”

3,240 yen (including tax)/350g

Quantity limited

Scheduled to be released on January 17th, 2025

Make a reservation

English

3-Year Aged
Worcestershire Sauce CLIMAX
“Evolution by the Gods”

Oliver Sauce, a company with over 100 years of history,
has created Japan's finest Worcestershire sauce,
aged for three years.

The power of nature, deep and rich.
Evolution by the gods.
Worcestershire sauce to a new dimension

We’ve created the ultimate Worcestershire sauce, made with a philosophy that’s the complete opposite of “saving time”

Selected Japanese vegetables and fruits, soy sauce, vinegar and spices.
The materials are connected and deepened by the power they possess.
We call changes in the flavor of Worcestershire sauce that occur aging “evolution by the gods”

During the three-year aging period, we can only pray and watch.
It is extremely inefficient, but it is all necessary to produce a mellow flavor.

Oliver Sauce has been making Japanese sauces for over 100 years,
We have been making Worcestershire sauce for more than 100 years in Japan, and we wanted to create the ultimate in Worcestershire sauce.

We are pleased to finally introduce you to it.

PRODUCT

3-Year Aged
Worcestershire Sauce CLIMAX
“Evolution by the Gods”

3,240 yen per bottle (tax included)

Limited quantity

scheduled for release on January 17, 2025

The main ingredients are carefully selected domestic vegetables and fruits, rice black vinegar produced by static fermentation, and specially selected soy sauce made from whole soybeans. It is characterized by the mellow aroma of spices, mild acidity, and deep flavor.
The salt content of Worcestershire sauce is lower than that of soy sauce, and it is also non-oily. It is a seasoning filled with plenty of vegetable and fruit extracts. To preserve the original taste of the ingredients, no coloring agents, thickeners, or sweeteners are used.
This is a new proposal from Oliver Sauce, which has been pursuing deliciousness for over 100 years.

Make a reservation

Reasons for the highest quality

01.

100% domestic vegetables and fruits are selected
for their sweetness and aroma.

02.

Rice black vinegar made by the “static fermentation method”
preserved by a long-established company.

03.

A masterpiece of soy sauce made from round soybeans,
nurtured by the warm climate of the Seto Inland Sea
and the skills of our craftsmen.

04.

No rush, no hurry:
3 years of long-term maturation has brought us to the ultimate taste.

05.

Night sky, fog, stratum, ore.
Wearing the beauty created by nature.

01.

100% domestic vegetables and fruits are selected
for their sweetness and aroma.

02.

Rice black vinegar made by the “static fermentation method”
preserved by a long-established company.

03.

A masterpiece of soy sauce made from round soybeans,
nurtured by the warm climate of the Seto Inland Sea and the skills of our craftsmen.

04.

No rush, no hurry:
3 years of long-term maturation has brought us to the ultimate taste.

05.

Night sky, fog, stratum, ore.
Wearing the beauty created by nature.

Recommendation from a top chef

Depth and elegance to be matched with high quality ingredients.

President
Asahiya Butcher Shop, Kobe Kitano

Mr. Shigeru Nitta

more details

The rich sweetness enhances the taste of meat dishes.

LE BOOZY
Owner Chef

Mr. Genki Kobayashi

more details

Mellow and low gravity taste is the result of the aging process.

Gensai
Owner Chef

Mr. Naoya Ueno

more details

Depth and elegance to be matched with high quality ingredients.

President,
Asahiya Butcher Shop, Kobe Kitano

Mr. Shigeru Nitta

more details

The rich sweetness enhances the taste of meat dishes.

LE BOOZY
Owner Chef

Mr. Genki Kobayashi

more details

Mellow and low gravity taste is the result of the aging process.

Gensai
Owner Chef

Mr. Naoya Ueno

more details
ABOUT

Learn about Worcestershire Sauce

The little-known truth about Worcestershire sauce.
We will guide you through the history of Worcestershire Sauce,
its ingredients, and how it is made.

view more

History of Worcestershire Sauce

Seasoning originated in England
evolved uniquely in Japan

Seasoning originated in England
evolved uniquely in Japan

Worcestershire sauce was born in Worcester, England in the early 19th century. It is said to have originated when a woman put surplus fruits and vegetables into a jar with seasonings and spices, and accidentally produced a delicious sauce. It was introduced to Japan at the end of the 19th century along with Western culture. Especially in the port city of Kobe, many manufacturers produced it, and it developed uniquely in accordance with Japanese food culture.

How Worcestershire Sauce is made

The combination of spices is the key to taste
Preserving the precipitation process
Slowly over time

The combination of spices is the key to taste
Preserving the precipitation process, Slowly over time

The main ingredients are vegetables and fruits, sugar, vinegar, salt, and spices. The spices used in “3-Year Aged Worcestershire Sauce CLIMAX” include laurel, red pepper, cloves, black pepper, coriander, and more than a dozen others.
First, the ingredients are cooked and stirred in a cauldron. The mother liquor, in which the ingredients are dissolved, is aged in containers. We turn only the supernatant into Worcestershire sauce using a process that slowly allows the solids to settle out over time.

QUALITY

01

Vegetables & Fruits

100% domestically grown vegetables and fruits
Selected for its sweetness and aroma

In order to create an aromatic Worcestershire sauce, it was a non-negotiable requirement to bring out the fresh flavors of domestic vegetables and fruits. To achieve the desired flavor, we used tomatoes with a lot of flavor and a fruity aroma and apples with a strong sweetness. To support the base of the flavor, onions are grown on Awaji Island. Garlic, with its mouthwatering aroma, is sourced from the Tohoku region. Carefully processed and aged for three years, it produces a rich flavor.

02

Vinegar

Black rice vinegar made by the “static fermentation method” preserved by a long-established company.
Mellowed by the power of nature beyond human knowledge

Vinegar is an important ingredient that determines the flavor of Worcestershire sauce. In our search for the most satisfactory vinegar, we came across rice black vinegar produced by the “static fermentation method” at Marukan Vinegar, which was established in 1649. A film of fungus is gently floated on the surface of the fermentation liquid in the fermentation tank. The film then covers the surface like a thin veil, and the vinegar slowly ferments over a period of more than one month. The mellow and complex flavor can only be produced by this method of production, which Marukan Vinegar continue to follow honestly and carefully.

A cedar ball with a wish for the production of good vinegar.

03

Soy sauce

The mild climate of the Seto Inland Sea.
A masterpiece of round soy sauce nurtured by artisan craftsmanship.

Shodoshima is known as one of the four major producers of soy sauce, and its salt, one of the “Sanuki three whites,” and wheat, which has been gathered through sea trade since the Edo period (1603-1867), have helped soy sauce production to flourish. Marukin Soy Sauce, which still carries on the traditional techniques of soy sauce making, has a rich aroma and mild flavor, and is made with a special type of malted rice. It is the source of the elegant and full-bodied flavor of “3-Year Aged Worcestershire Sauce CLIMAX”.

The aged mash is wrapped in filter cloth and carefully pressed over time.

04

Aged

No rush, no hurry
Three years of long-term aging to reach the supreme taste.

Long-aged Worcestershire sauce, which we have arrived at after more than 100 years of making sauces. Every year on January 17th (the year of the great earthquake in Kobe), we prepare the mother liquor with carefully selected ingredients, pack it into containers, and seal them, trusting in the power of nature. Over time, the amino compounds in the sauce, such as sugars and amino acids, react with each other, increasing the mellow aroma. Eventually, the sharp edges of sourness and saltiness are removed, spices are infused, and the one and only Worcestershire sauce is born.

05

Product Design

Night sky, fog, stratum, ore
Wearing the beauty created by nature

The design concept is based on the wisdom of nature and the mystery of life. We were inspired by nature's creations: mountains, geological formations, and ores. The dark indigo blue bottle, like the night sky, is frosted to resemble fog, and the taste that emerges after three years of aging is designed on the front of the bottle.
The box is boldly decorated with powerful and beautiful patterns created by nature, such as geological formations, ores, and trees, using AI technology. The design is dynamic. Cold foil printing was used to express the luminosity. The metallic texture changes depending on the angle of view. The words “Evolution by Gods,” which is the product concept, are embossed to make them stand out more prominently.

RECOMMEND

We asked three people to try this product:
an aged Kobe beef master, a chef of a bistro in a good mood, and a chef of a Japanese restaurant loved by food connoisseurs.

Depth and elegance to be matched with premium ingredients.

President, Asahiya Butcher Shop, Kobe Kitano

Mr. Shigeru Nitta

A Kobe beef specialty restaurant established in the Taisho period. Even today, the shop is committed to meat aging and only the highest quality beef is served. Fried dishes using Kobe beef are also popular, and the mail order “Gokumi Croquette” has been waiting for over 40 years by mail order.

< Recommended way to eat >

This Worcestershire sauce goes well with the smooth fat of fine Wagyu beef. It is best to put a lot of it on a minced 100% Kobe beef cutlet and bite into it. The crispy oiliness of the batter and the flavor of the juices spreading in your mouth, combined with the aroma of the spices, is irresistible. It goes perfectly with the croquettes, which have a strong sweetness from the potatoes.

The rich sweetness enhances the flavor of meat dishes.

Owner Chef of LE BOOZY

Mr. Genki Kobayashi

A bistro located uptown in Kobe. Every night, the restaurant is bustling with customers, who gather around to enjoy the exuberant meat dishes. Chef Kobayashi's style of cooking is to assemble all the ingredients and cooking methods according to the image of what he wants to make. Many fans are fascinated by his ability to make the most of the best ingredients.

< Recommended way to eat >

Our goal was to create a fillet sandwich that makes you feel like you are in the lap of luxury. The beef is chateaubriand cut 3.5 cm thick. The beef is fried in three layers, rare, medium rare, and crispy, starting from the center, to create a texture that can be easily chewed through. One bite reveals a plump sweetness with a hint of clove and cinnamon from the Worcestershire sauce. This fullness goes well with the meat.

The mellow, low-gravity flavor comes from the aging process.

Owner of Gensai

Mr. Naoya Ueno

Gensai is a restaurant that appeals to connoisseurs with its flavorful cuisine that makes the most of the natural ingredients. Mr. Ueno's discerning eye for seasonal ingredients, such as Tajima's Shinmi eggplant, Akashi octopus, and Himeji spinach, sublimates them into a dish that will leave you sighing. He also specializes in fresh fish and game meet.

< Recommended way to eat >

I wanted to eat it with Worcestershire sauce like soy sauce for sashimi, so I made Isobeyaki (grilled horse mackerel and hanpen). I also put cheese and shiso leaves inside to give it a clear flavor profile. The shredded cabbage and myoga, which I used as toppings, also go well with the Worcestershire sauce. I would also like to use it to cook duck loin or add a little sugar to hoe yaki sauce. Please try it for yourself and enjoy the balance that is achieved only with a sauce that has a rounded taste and the flavors of high-quality vinegar and soy sauce.

RECIPES

We would like to introduce a recipe using 3-Year Aged Worcestershire Sauce CLIMAX “Evolution by the Gods”

（ Clicking on each recipe will take you to an external recipe site. ）

Chef Kobayashi of LE BOOZY designed.
Rich Filet Cutlet Sandwich

Direct from the chef! The secret of cooking beef fillet cutlets to an exquisite rosé color.

【 How to cook 】

①

Cut chateaubriand into 3.5cm thick. Salt and pepper the chateaubriand and let rest in the refrigerator for 10 minutes. Coat with batter and breadcrumbs.

②

Deep fry at 180℃ for 2 minutes and let rest for 2 minutes. Next, deep-fry for 1 minute and let rest for 2 minutes. Finally, deep-fry for 30 seconds and rest for 2 minutes.

③

Spread mustard on toasted bread, place (2) on top, and pour this product. Sandwich with bread and press lightly. Remove the ears of the bread and cut in half to complete the dish.

Chef Ueno of gensai designed.
Isobeyaki (grilled horse mackerel and hanpen)

An idea for Japanese cuisine using Worcestershire sauce. Great as a snack or a bento box lunch.

【 How to cook 】

①

Slice a piece of hanpen into half thickness, then cut it in half lengthwise. Grate horse mackerel into three pieces, remove bones, season with salt and leave for about 10 minutes.

②

Roll up the hanpen, shiso leaves, cheese and horse mackerel on the nori in this order. The secret is to roll it up softly because it will expand when it is baked.

③

Heat butter in a frying pan and roll (2) over low heat for 5 minutes. When slightly cooled, divide into three equal portions and serve. Garnish with shredded cabbage and myoga, which have been soaked in hot water, and serve with this product.

Oven-baked
Pork Spare Ribs

Use this product as a marinade to easily create a sweet and spicy flavor. The rosemary gives it a restaurant taste.

【 How to cook 】

①

Boil 3 potatoes and cut in half. Mix them with 500 g of pork spare ribs, salt and rosemary leaves, and leave for 20 minutes.

②

Pour the sauce (4 tablespoons of this product, 2 tablespoons each of soy sauce, apricot jam and sake, 3 teaspoons of ginger and 1 teaspoon of garlic) over ①.

③

Put ② in the oven and bake at 190℃ for 15 minutes. Pour the remaining marinade and bake at 200°C for 15 minutes.

Stylish
Nice-style salad

Make a dressing with Worcestershire sauce. A rich and tasty salad is ready to eat!

【 How to cook 】

①

Mix 4 tablespoons each of this product and olive oil, 2 tablespoons lemon juice, and a pinch of salt, and refrigerate. Cut all ingredients into bite-size pieces.

②

Boil 2 large potatoes, 10 green beans and 1 bunch of broccoli. Cut 1/2 purple onion into thin slices.

③

Arrange 1 large tomato, 2 boiled eggs, anchovies, and other ingredients from ② in a well-balanced manner on top of lettuce, and pour ① over.

Adult hamburger steak
with plenty of meatiness

An authentic hamburger steak that will bring a smile to anyone's face. Add Worcestershire sauce and wine for a more mature taste.

【 How to cook 】

①

Knead the hamburger ingredients, divide into 4 equal portions, and form into a shape. Heat slowly on both sides in a frying pan with a lid.

②

Turn off the heat and let sit for a few minutes before removing the hamburger steak. Add 120 cc of red wine to the pan.

③

Add 100cc each of this product and ketchup, and warm with a wooden spoon until thickened.

Worcester Honey Mustard
Potatoes

Spicy Worcestershire sauce is added to the sweet potatoes. Great as an accompaniment to beer!

【 How to cook 】

①

Cut 2 large boiled potatoes into 2 cm cubes and season with salt and vinegar. Cut bread and bacon into cubes.

②

In a frying pan with olive oil, fry ① bread and bacon until crispy. Add mustard and honey.

③

Mix ② with the potatoes from ① and serve with a drizzle of this product.

Authentic adult hashed rice

Worcestershire sauce enhances the aroma and richness. Slowly simmer the mixture for a long time to make it mellow.

【 How to cook 】

①

Heat butter, brown floured beef and mushrooms, and transfer to a plate. Saute onion, garlic and ginger.

②

When ① becomes golden brown, add butter and sugar and cook until caramelized. Add red wine and cook. When the amount is reduced, add this product and ketchup and cook well.

③

Add the beef from ① and cook further. When the sourness is gone, add milk and season with salt and pepper. Serve over hot rice.

Fun Kushikatsu Party

Deep-fry your favorite ingredients for a fun home party. Goes great with Worcestershire sauce.

【 How to cook 】

①

Beat 1 egg in a bowl, add 100g flour, 1/4 cup milk, 2 tablespoons water, 1 tablespoon mayonnaise, and mix with a whisk to make batter liquid.

②

Cut ingredients of your choice into bite-sized pieces and skewer. Dip them in the batter of ①, coat with breadcrumbs, and deep-fry at 170°C.

③

Serve on a plate with this product.

3-Year Aged Worcestershire Sauce CLIMAX
“Evolution by the Gods”

3,240 yen (including tax)/350g

Limited quantity

Scheduled to be released on January 17, 2025

The main ingredients are carefully selected domestic vegetables and fruits, rice black vinegar produced by static fermentation, and specially selected soy sauce made from whole soybeans. No colorant, thickener, or sweetener is used to bring out the original flavor of the ingredients. The mellow aroma of spices, mild acidity, and deep flavor enhance the flavor of high-quality ingredients.

It is not only good with Wagyu cutlets and fried oysters, but also adds richness and flavor to demi-glace sauces and spare ribs, giving them a one-rank higher finish. We also recommend it as a gift for food connoisseurs and those who love to cook and are looking for a natural Worcestershire sauce.

Make a reservation

Click here to send as a gift

About shipping charges
FAQ

Frequently Asked Questions

Q，What is the expiration date?

A．The shelf life is 3 years from the date of manufacture. After opening, please store in a refrigerator and consume as soon as possible.

Q，Why is the quantity limited?

A．“3-Year Aged Worcestershire Sauce CLIMAX ‘Evolution by the Gods’” is prepared in limited quantities on January 17th each year, aged for 3 years, and then released. Therefore, there is a limit to the quantity that can be sold. When that year's product is sold out, the customer will have to wait for the next year's release date. We start accepting reservations for the next year's product around November each year.
Please note that the flavor may vary slightly from year to year due to changes in the aging environment. Just like wine, please enjoy the differences in flavor depending on the year it is made.

Q，Do you accept gifts?

A．Yes, we accept gifts. Please specify when purchasing in our online store. For details, please click here.

Q，What are the shipping charges?

A．Shipping is a flat rate of 600 yen per location in Japan, and free shipping is available for purchases of 4,000 yen or more. Shipping charges can be combined with other items in the online store. If you wish to combine your order with other items from our online shop, we will send them together after January 17th.

Q．Can I cancel a pre-order?

A．No. Cancellation after payment is basically not accepted.

3-Year Aged Worcestershire Sauce CLIMAX
“Evolution by the Gods”

3,240 yen (including tax)/350g

Quantity limited

Scheduled to be released on January 17th, 2025

Made from carefully selected domestic vegetables and fruits, rice black vinegar produced by the static fermentation method, and specially selected soy sauce made from whole soybeans, the main ingredients are aged for three years. It is characterized by a mellow aroma of spices, mild acidity, and a deep flavor. Try this special Worcestershire sauce that goes well with brand beef, high-quality ingredients, and luxurious dishes.

Make a reservation

Click here to send as a gift

About shipping charges