3 Year Old Soy Sauce
This soy has the thickest texture of any soy we sell. The velvety texture and bold flavour is derived from the double fermentation process. After ageing for two years the moromi mash is mixed with fresh soy to kick start fermentation all over again. A total of three years ageing in cedar barrels brings depth and powerful umami notes.
Ingredients: Water, soy beans, wheat, sea salt,
Store in a cool, dark place. Refrigerate once open.
Soy sauce can be enjoyed in classic pairing with fresh wasabi on sushi and sashimi and anywhere you are seasoning with salt and seeking to deliver an umami flavoured depth: grilled meat, tempura, vegetable stews, vinaigrettes and noodles.