UPC 704831323474

• PREMIUM QUALITY: This is a fresh bottled version from Takesan Co. LTD, premium soy sauce, best seller soy sauce. It is also good for you to start trying this soy sauce taste with this smaller size bottle. Fresh Bottled so you can leave the premium soy sauce at room temperature even after opening it. Unadulterated and preservative free.
• 100 NATURAL: All natural, artisanal soy sauce from an island in the Inland Sea in Japan is a world apart from the grocery store staples. We honestly couldn't believe the difference in taste. This soy is packed with multi-dimensional flavor - salty, yeasty and well-rounded, we can't get enough of this.
• HEALTHY: Our pure artisan Japanese soy sauce is aged in 100-year old barrels on a small island in Japan's inland sea for 1 year. The sauce is fermented for one year in cedar barrels. It's all natural, with no preservatives, just wonderful, intense and complex flavor. Takesan Co. LTD company uses premium whole steamed soybeans, toasted wheat, salt and mineral water.
• ULTIMATE USAGE: Experience the difference in flavor in our soy sauce. Full flavor and great addition to any food. Our artisan soy sauce is rich on the palate, with a saltiness that supports rather than overwhelms its many layers of flavor.
• PREMIUM TASTE: Smooth and balanced taste with a milder fuller flavor than most soy sauce. Traditionally brewed soy is a fermented soy food, so it has many of the same nutritional properties. The natural fermentation process converts soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids.

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 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.