A Japanese soy sauce from Takesan, fermented for a year in cedar barrels on Shodoshima island, where shoyu has been brewed for 400 years. Four ingredients only: whole soybeans, wheat, sea salt, and mineral water.

Most supermarket soy sauce is made in two days with hydrolyzed protein and caramel coloring. This isn't that. Kishibori Shoyu has a lighter amber color, a sharper bite, and the kind of aroma you only get from real fermentation. Best uncooked — drizzle over sushi, sashimi, or anywhere the soy is the flavor, not the background. It works for cooking too, but you're paying for nuance you'll lose over high heat.

Serving & Portions

12.2 fl oz bottle (360 ml).