Kishibori Shoyu Premium Artisinal Japanese Soy Sauce, Unadulterated and Without preservatives Barrel Aged 1 Year Bottle 24 fl oz'

Steamed whole soybeans, roasted wheat, sun-dried sea salt, mineral water and koji ferment slowly in wooden barrels that have been in continuous use for over 100 years. Whole soybeans, wheat, sun-dried sea salt and water. No added alcohol, no preservatives, no additives — the sauce is simply filtered, pasteurised and bottled. The year-long fermentation develops a wide range of complex acid compounds, giving a mellow aroma and a depth of flavour that quick-brewed soy sauce cannot reproduce. Ideal as a finishing seasoning for sashimi, tofu, eggs, rice and steamed vegetables. Also works well in simmered dishes, marinades and dipping sauces. Made by Takesan, founded in the early 1900s on an island with centuries of brewing history — today Japan's fourth largest soy sauce producing region, with more than 30 breweries.