Description Here’s a mild (not sweet) soy sauce aged in cedar barrels for 18 months, according to tradition. The method is as follows: mirin and millet sugar (you know, the grain with very small seeds that is mainly grown in dry areas) are added to tarujikomi soy sauce, and that’s it. The result is a smooth, complex sauce: balsamic and cocoa flavors are followed by subtle notes of hazelnut, easily attributable to the millet, all enveloped by the roundness of the mirin, for infinite sweetness. The pleasure is equally great and the value unbeatable. Yuasa Soy Sauce Limited has been producing soy sauce in the village of Yuasa in the Wakayama region (south of Kyoto) for almost 150 years. Their methods are artisanal and the team are proud of it, which you can see for yourself if you ever visit their workshops. Usage: The richness of this Yorozu Bishio soy sauce makes it an ideal ally for teriyaki (meat, fish and shellfish roasted or grilled in soy sauce for a delicious caramelized effect) and sukiyaki (Japanese fondue) cuisine. It also works well as a condiment or marinade for raw foods. Storage: Glass bottle to be stored in a cool, dry place, in the refrigerator after opening. Ingredients: Soybeans, wheat, salt, sweet sake, millet sugar Shelf life: 18 months
