Top 10 Best Smoked Soy Sauce

Smoked Shoyu is done thru a intricate cold smoking process, then aged for an additional six months to mellow.. Traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu.. ter aging, the master craftsmen meticulously follow a cold-smoking process unique to the haku family company.. They use Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor.. ypically used in moderation as a finishing shoyu..

Astonishingly Smoky Flavor -Without adding any aroma chemicals, slowly smoking our authentic Koikuchi soy sauce with great care for 8-9 hours, realizing finely appetizing aroma. Moreover, adamant about the roasted tree kinds. In order to deepen its rich aroma, blending various kinds of tree such as oak, beech, and Sakura in the ideal ratio. Highly going well with olive oil recipes. Just one drop makes your dish highly savory elegant.. Why Authentic -From the simplest ingredients with no additives. Naturally and slowly brewed for more than 500 days, the umami of fine ingredients are fully brought out. Aging through 6 seasons1 year plus a half year of Japan, the flavor aroma of our distinctive sauce gets deeper and richer. Taste the difference. Let your tongue explore the highly delicate balance of abundant flavors.. Artisanal Slow Handmade -Our exclusive soy sauce cannot be made even by automatic cutting-edge machines. Making authentic soy sauce without any additives is like cultivating organic vegetables by natural, eco-friendly method. The quality and flavor are directly affected by the climate geography of the region. Our Japanese craftsmen who have mastered the traditional methods succeeded over 100 years take full care of the varying conditions of sauce with their honed five senses.. Select Fine Ingredients -As for soybean wheatBoth Non-GMO, every year our brewery carefully selects the best cultivating places in Japan and even cultivars, and delicately adjust the blend ratio, depending on the years conditions. As for salt, they use 100 natural sun-dried sea salt. As for water, the brewery is blessed with natural, super soft water of pure Ibo River.. Historical TATSUNO Brand -From a small brewery in Tatsuno region, where has over 400 years brewing history. Blessed with ideal climate for soy sauce brewing throughout the year, distinctive water from the pure river, and fine soybean wheat in the locality, Tatsuno has been one of the three most prosperous places for soy sauce brewing in Japan..

750 ml. After aging, the sauce is cold smoked using Mizunara hard wood Japanese oak. Typically used as a finishing soy with a complex, full-bodied, savory and umami flavor. Shelf stable, refrigerate after opening. Imported from Japan.

This soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans. This soy sauce is smoked using sakura or cherry wood. It is gently smoked over for a deep, umami-rich flavor condiment with rich and woodsy notes and smokiness. No filler or preservatives. Its main ingredients are water, soy bean, wheat and salt. Can be used as a marinade or dipping sauce. Perfect for all sorts of vegetables, meats, fruits and seafoods.. 210ml or 7.1 fl oz plastic bottle.

Aged 3 years, Wangshin's traditional Korean soy sauce completes the taste of Asian dishes. 5 fl oz per bottle.. Each bottle takes 3 years to make. Highest quality ingredients are put into Korean traditional clay pots and naturally fermented to produce rich deep flavor over time. Wangshin patiently harvests one drop a day for the excellence.. Perfect condiment for cooking any meals. Use it in any dishes from Asian to classic American. Pairs excellent with stir vegetabales, pastas and even alone as a dipping sauce.. Anchovies are added for deeper umami flavor.. Full of nutrients. All natural ingredients from South Korea. Cholesterol-Free, Fat-Free, MSG-free. Absolutely no additives used.. Wangshin is a family company, proud of sharing the secrets of the Korean traditional cuisine with the world..

Rich Smooth Smoky Brothy.

Our organic smoked Shoyu is naturally crafted and smoked using cherry wood chips rather than adding liquid smoke.. The organic Shout itself is artisanally made in the izumo region of Japan, an important sacred place in Japan with crisp and clear hamayama spring water.. Our Smoked Shout elevates flavors in foods like dipping sauces for sushi or flavoring grilled dishes by exquisitely joining umami with rich smokiness..

Smoked Soy Sauce, 1 bottle - 210 ml. by Yugeta Shoyu.

750 ml. Aged in mizunara hard wood japanese oak whisky barrels. Mellow, delicate ,savory soy with a subtle sweetness and a hint of umami. Shelf stable, refrigerate after opening. Imported from Japan.

Made by Shoyu Master Craftsmen perfectly pairing Shoyu and Garlic. Complex aromas of fermented soy beans earthiness. Flavors notes of raisin, fig, molasses and garlic subtleties. Used in Japan as a finishing Shoyu or as a stand-alone ingredient. Will add depth flavor unlike any Soy Sauce product.