Once a common method, brewing soy sauce in wooden barrels is now a rare and traditional practice. We have revived such a tradition by finding and reassembling precious old wooden barrels.
This dark soy sauce is brewed and aged for two years in these reassembled wooden barrels with select ingredients such as soybeans and wheat from Shimane Prefecture, spring water from mountainous Okuizumo, and sun-dried salt. The long aging process enhances its deep umami flavour and fragrance. It goes well with a variety of dishes including fatty sashimi, tofu, and sushi. Use it to add a finishing touch to your dish, enhancing it with a rich flavour.