Traditionally brewed Japanese soy sauce produced using the Honjozo method and naturally fermented for two years in large Sugioke cedar vats. Crafted from whole soybeans, wheat and salt without additives, it develops a rich amber-brown colour, deep umami, balanced salinity and a complex flavour profile with subtle sweetness and gentle acidity. Its full-bodied character makes it one of the most versatile soy sauces in Japanese cuisine.
Use
Ideal for sushi, sashimi, tofu and dipping sauces, as well as marinades, stir-fries, teriyaki dishes and slow-cooked recipes. It also enhances grilled meats, fish, vegetables and noodle dishes, delivering rich umami and balanced seasoning without overpowering the ingredients.
Technical
