This artisanal soy sauce is produced using the traditional Japanese method, which involves fermenting the soy beans in wooden barrels. This creates a rich yet mellow flavor with woody undertones that lacks the sharp saltiness often experienced in some less finely made soy sauces. Use as you would any other soy sauce and taste the difference for yourself.
Japanese premium soy sauce imported from Japan. Unpasteurized and fermented in 100-year old wooden barrels producing a rich, complex and aromatic flavor.
Ideal for dipping and adds robust umami depth to recipes. 330-year old company founded by Shozaemon Shibanuma in 1688
Made in Japan