This Japanese Kishibori soy sauce is an authentic high-quality Japanese soy sauce. Making soy sauce requires a process of fermentation, in which soybeans are mixed with wheat, salt and water after which a fermentation process starts. To speed up this process, most soy sauces are chemically fermented. However, this is not the case with this soy sauce! Kishibori soy sauce is naturally fermented in 100-year-old barrels. Fermenting the soy brew naturally for more than 1 year gives the soy sauce a much fuller, deeper flavour, incomparable to many cheaper soy sauces. Compare it to a good wine that has to mature first! You use this soy sauce pure with sushi, for example, or incorporate it into a dish for a nice Umami flavour. Once you've tried this one, you'll never want another!
