Elevate your kitchen with a rare 900ml bottle of Moromi Soy Sauce, loved by professional chefs. This dry, dark soy sauce is made using a traditional sieve-pressing technique called the kumikake method. By slowly pressing the liquid, unrefined soy mash is intentionally left inside. Over time, the moromi gradually dissolves into the liquid, developing a deep body and a wine-like aroma. It's ideal for dishes where you taste the soy sauce directly, such as fresh sashimi or steak sauces.
The presentation is just as remarkable as the flavor inside. The ceramic tokkuri bottle is fired at a Tobe ware pottery kiln, with the bottle and outer box both designed by the sculptor Masayuki Nagare. Thanks to its striking artistic look, it's popular as a gift. Long after the sauce is gone, the bottle can be repurposed as a graceful single-flower vase.
Made in limited quantities using time-honored methods, the ingredients feature domestic whole soybeans, domestic wheat, and salt, with a salt content of 17.2 percent. It keeps for one and a half years from production when stored at room temperature, away from direct sunlight and high heat.
Moromi Soy Sauce, 900 ml. A rare, dry koikuchi soy sauce that retains moromi mash through a slow “kumika-ke” pressing method using a sieve-like tool.
Made with Japanese whole soybeans, Japanese wheat, and salt. Salt content: 17.2%. As the moromi gradually dissolves over time, it develops wine-like aromas and rich depth. Ideal for dishes where the flavor of soy sauce is enjoyed directly, such as sashimi and steak sauce.
Presented in a 5-go tokkuri bottle fired at a Tobe ware kiln, with an outer box designed by sculptor Masayuki Nagare. The bottle can be reused as a single-flower vase after use. Store at room temperature away from direct sunlight and high temperatures. Best before: 18 months from production.
