???? - Yuasa Premium Ki-ippon Kuromame - Black Soy-bean Sauce 200ml - Monde Selection Gold Award Winning Soy Sauce - Direct imported from Japan - Japanese Soy Sauce

Description

Description The world's oldest cookbook Qimin Yaoshu no addition of soy sauce was born by the encounter with the 580 AD, commitment Kiippon. The Kiippon it means that not adulterated. 4 hours I raised carefully boiled in a large kettle the finest Tamba black beans were purchased from contract farmers. will be even more delicious and more by using the broth that contains the kind of extract the sweetness and flavor of black beans coming out by cooking as salt water of soy sauce Traditional recipe. Intact of 1400 before production method, Yuasa unique traditional techniques, we finish over time in Sugitaru charged. Was charged in bitter cold of winter, you will naturally rich and deep flavor fragrant soy sauce By about two years to carefully aged in cedar barrels. I did not have anything added to remain squeezed from barrel, natural flavor and sweetness with the black beans will have me out a mellow and deep flavor. Color burgundy, aroma and taste will spread suddenly in your mouth. Sashimi and cold tofu, boiled, please use as over soy sauce to pickles, etc..

Features

• Yuasa Town is the origin of Japanese soy sauce. Yuasas Soy Sauce Business: Expanded rapidly, distributing soy sauce across Japan
• Award Recognition: Received the Grand Gold Medal at Monde Selection for 10 consecutive years 2006-2016
• Yusa Soy sauce is made in the winter, and in the warm climate of Wakayama, dark soy sauce is naturally brewed for 500 to 700 days, and then aged for a long time traditional brewing in a large cedar barrel with a diameter of 2.3m that has been in use for over 100 years
• Yusa Soy Sauce will continue to pass on the traditions and techniques of Yuasa Town, Wakayama Prefecture, the birthplace of soy sauce, and above all, the thoughts of our predecessors
• Yuasa Premium Ki-ippon Kuromame - Black Soy-bean Sauce Made with 100 Tamba black beans Deep flavor of soy sauce, traditional production method