Smoked Naturally Brewed Soy Sauce
Smoked Naturally Brewed Soy Sauce
Smoked Naturally Brewed Soy Sauce

Smoked Naturally Brewed Soy Sauce

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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.

Soybean, Wheat, Salt, Alcohol

2.4 fl. oz. (70 ml), 24.3 fl. oz. (720ml)

Drizzle over grilled fish, add to marinades, or use as a finishing sauce for smoky-umami depth. The subtle smokiness complements the delicate flavors of seafood.

Store at room temperature away from direct sunlight. Refrigerate after opening. Consume as soon as possible after opening.