First-pressed soy sauce entirely natural and brewed in a traditional process using the gift of nature - a mild climate and purse, clean air of Shodoshima Island in the Seto Islands off the coast of Japan. This Japanese artisan soy sauce contains only three ingredients: Soy, Wheat and Salt. All carefully chosen, and then aged for 1 year in ancient cedar barrels before the actual pressing - giving this gourmet soy sauce a rich, full-bodied flavor.
Japanese Kishibori Shoyu is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe and is one of only 14 members of the prestigious Shodoshima Shoyu Assocation, and is like the Shodoshima Island-based family-run shoyu brewer featured in the Netflix series "SALT FAT ACID HEAT". Shodoshima is located in the Seto Islands located between the main Japanese island of Honshu and neighboring Shikoku and has a 400-year-old history of artisan shoyu production.
Uses: This soy sauce is smooth, flavorful and salty enough that a little goes a long way. Perfect for sushi. It has a bright umami taste--you can use this for any dish that you want to add a more complicated salty flavor.
Ingredients: water, soybean, wheat, salt.
Size: 12.1 oz (360 ml)
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