This all-purpose dark soy sauce brings depth to your kitchen with every drop. Made from domestic whole soybeans and domestic wheat, it is aged for two full years to build a robust, smooth flavor that never tastes watery, even when diluted. The addition of nigari brings the mineral balance closer to natural salt, giving the sauce a rich, rounded finish.
Japanese dark soy sauce, or koikuchi shoyu, is the cornerstone of everyday cooking across Japan. This bottle leans toward a slightly sharp Kanto-style profile, making it a wonderful choice for anyone who prefers a crisp, savory taste. It works effortlessly for simple dipping, quick stir-fries, or simmered dishes.
Small-batch production using traditional methods means every bottle receives dedicated care. It features a 17 percent salt content and stays fresh for one year and six months from the date of manufacture when stored away from direct sunlight.
A versatile koikuchi soy sauce made from domestic whole soybeans aged for two years. It has a full-bodied, well-rounded flavor that remains rich even when diluted, with a slightly salty Kanto-style profile.
Contains nigari to create a more natural salt character and add depth of flavor. Suitable for all-purpose cooking.
Ingredients: Domestic whole soybeans, domestic wheat, salt, nigari. Salt content: 17%. Storage: Keep out of direct sunlight. Best-before period: 18 months from manufacture.
