Description This exceptional soy sauce has a deep, round and long taste with a wonderful umami. The absence of pasteurization makes it a living product, more alive and original than its mass-produced counterparts. Shibanuma, the company behind this product, has centuries of experience in soy sauce production. Founded during the Edo period (17th century) in Ibaraki Prefecture (north of Tokyo), Shibanuma maintains the methods of yesteryear, particularly the use of old wooden barrels, to produce high quality sauces. The elegance of its packaging makes it a beautiful product to give as a gift or to yourself, with the assurance that you can keep it for two years (although there’s a good chance you’ll finish it before then). How to use: This soy sauce is the perfect substitute for salt in most of your dishes. Particularly refined, it’s best used on raw fish or as a condiment rather than in cooking to preserve its full range of flavors. As intense as a (real) balsamic vinegar of Modena, a few drops are enough to take you far into the silent world of exceptional condiments. Storage: Glass bottle, store in a cool, dry place, away from light. Ingredients: Defatted soybeans (19.34%), wheat (19.34%), salt (16.01%), water (45.31%). Shelf life: 24 months
