Delicious with tataki, gyoza, nabemono, salad and pickles.
|Origin||Shōdo Island, Kagawa, Japan|
The signature twice-brewed soy sauce from Yamaroku is aged up to four years in red cedar barrels, known as Kioke in Japanese, where the sauce ferments with the help of microorganisms that naturally live in the wood. No artificial fermentation aids are used. This traditional method now only accounts for 1% of soy sauce production in Japan. On learning that there was only one Kioke barrell maker left in Japan, Yamaroku brewmaster Yasuo Yamamoto took it upon himself to learn how to make Kioke in order that future generations can continue to make soy sauce in the traditional way.
Soy sauce (water, soybeans, wheat, salt, alcohol), citrus juice (yuzu, sudachi), sugar, dried Hokkaido kelp, bonito broth
Once opened make sure to close the bottle cap tightly after use and store in a cool, dark place away from direct heat or sunlight.