Shottsuru is a traditional fish sauce from Akita, made from just two ingredients: Hatahata (Japanese Sandfish) and sun-dried salt. This bottle blends a rare 10-year-aged Shottsuru with a younger 3-year batch for a layered, clean umami that works in broths, seafood glazes, pickles, and vinaigrettes.
Once so abundant they were seen as a divine gift, Hatahata nearly vanished in the ’90s due to overfishing. Local fishermen imposed a voluntary ban—an unprecedented move—and now operate under a resource-managed system, adjusting catch volumes yearly based on seasonal conditions. Though populations have rebounded, harvests remain limited as warming seas continue to threaten their return. Every drop of this sauce is hard-earned.
