Brewed in Kyoto, Japan, according to ancestral traditions passed down through generations, this exceptional shoyu – Japanese-style soy sauce – has a mellow and delicate flavor with a touch of sweetness to awaken the senses. Following a time- and labor-intensive fermentation period, master craftsmen age the shoyu in whisky barrels made from Mizunara, or Japanese Oak, for flawless results. Use it as you would other soy sauces, in marinades and dips or with rice, noodles and more.
