Traditional Japanese Soy Sauce Packed with Umami Flavor
This all natural, artisanal soy sauce from an island in the Inland Sea in Japan is a world apart from the grocery store staples. We honestly couldn't believe the difference in taste. This shoyu is packed with multi-dimensional flavor—salty, yeasty and well-rounded, we can't get enough of this.
The process hasn't changed in ages, but it's rare that a producer honors the traditional methods. Soybeans are steamed, to which toasted wheat, sea salt and spring water are added. Then it's into 100 year-old cider barrels for aging. No fillers or preservatives are ever added so all you'll taste is the clean expression soy.