Smoked Naturally Brewed Soy Sauce

Ancient Japanese fermentation meets Western smoking techniques. After fermented and aged for two years in a traditional stone brewery in Gunma Prefecture, this soy sauce is smoked over sakura (cherry blossom) wood, delivering deep umami and a gentle lingering smokiness. An exceptional match with seafood dishes.

The brewery’s centuries-old walls are alive with native microbes that contribute to the depth and nuance of the flavor — a result only possible in such a time-honored environment.