Kishibori Shoyu

An artisanal Japanese soy sauce made in small batches using traditional barrel-fermentation methods. Complex, smooth, and rich with a natural sweetness that mass-market soy sauces don't have. Best used as a finishing sauce rather than for cooking: drizzled over sashimi, cold tofu, or noodles, or added at the table where the nuance won't be cooked away.

500ml bottle.