Description Have you ever thought of treating soy sauce like wine? Yuasa Soy Sauce has done just that, and with this bottle they’ve created an exceptional product. Not only is this soy sauce made from the highest quality ingredients sourced exclusively in Japan, but it is also unique in that it is fermented in barrels for over a year and a half. All good things come to those who wait, and those lucky enough to taste this nectar, which has the intensity of a (real) Modena balsamic vinegar (to give you an idea), will be very lucky indeed. A sauce as we like them: rich, complex, thicker than standard sauces, in a word, deep. The power of the Nagasaki salt, combined with the time spent in the barrel, reveals the full range of the fermented soybean’s aromatic palette; you go from cocoa to black garlic in a spoonful, and the length on the palate is infinite. Yuasa Soy Sau ce 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 is proud of it, which you can see for yourself if you ever visit their workshops. Use: Tarujikomi sauce can be enjoyed on its own, as a condiment for dishes, or as a base for cooking meats (glaze). Its pure, authentic taste also makes it a perfect marinade for raw fish, with a dash of olive or sesame oil. Storage: Glass bottle, keep refrigerated after opening. Ingredients: Japanese soybeans and wheat, salt harvested on the Goto Islands (Nagasaki Prefecture). Shelf life: 18 months
