Pure Artisan Japanese Soy Sauce Premium All Natural Barrel Aged 1 Year Unadulterated and Without Preservatives - 12.2 fl oz (360 mL)

Raw soy sauce as a dipping sauce for dumplings or sushi, in salad dressings or with steamed vegetables. soy sauce is freshly-pressed and unpasteurized. It is therefore characterized by a lighter color than other soy sauces, a sweeter aroma and smoother, more delicate taste. Soy sauce should be enjoyed as a dipping sauce only, as cooking with it spoils the delicate flavor.

Kishibori Shoyu is an artisanal soy sauce made by Takesan Co.,LTD, located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. This soy sauce is made from high-quality whole soybeans, wheat and sun dried sea salt.

It is best enjoyed raw, but can also be used in cooking applications. Steamed soybeans, toasted wheat, salt, mineral water, and koji are left to ferment in old cider barrels for one year. The barrels themselves are very well seasoned and have been in use for over 100 years.

The mild winters in the region (the temperature does not go below 50F) encourage active fermentation throughout the year. This slow fermentation process results in the production of a huge number of complex organic acids. These components contribute to the umami and depth of flavors. Unlike mass-produced, main-stream soy sauce, this shoyu is not treated with additional alcohol or preservatives and is not adulterated by any additives. The filtered product is only pasteurized and then bottled.