This is soy sauce naturally brewed in cedar barrels, which is rare even in Japan (less than 1% of total soy sauce). We spend around four years to brew this Tsuru Bisho using a method in which soy sauce is made with soy sauce. It is characterized by a rich mellow flavor. Use it in sushi, sashimi, tofu and grilled fish and as a secret ingredient for other dishes. If this is used with vanilla ice cream, it creates a caramel flavor.
Water, Soybean, Wheat, Salt
Soybean, Wheat
2.6" x 2.6" x 8.7", 18 oz
730 days, room temp
Our business philosophy is "To preserve and pass on the authentic wooden barrel brewing soy sauce to our children and grandchildren." We export traditional Japanese premium soy sauce to the US, EU and East Asia.