Smoked Shoyu is done thru a intricate cold smoking process, then aged for an additional six months to mellow..
Traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu..
ter aging, the master craftsmen meticulously follow a cold-smoking process unique to the haku family company..
They use Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor..
ypically used in moderation as a finishing shoyu..
Imported from USA.
A truly rare and unique ingredient from Kyoto prefecture.Haku
Smoked Shoyu is first traditionally brewedpreserving ancestral
methods of the mushiro koji processyielding an exceptional shoyu.
After aging, the mastercraftsmen meticulously follow a
cold-smoking processunique to the haku family company exclusively
usingMizunara Hard Wood, a type of Japanese Oak, which bears
abeautiful, lively smoke flavor. Typically used in moderationas a
finishing shoyu, Haku Smoked Shoyu delivers auniqueness and
complexity desired by today's finest chefs.
Ingredients: Water, Soybeans, Salt, Alcohol, Natural Wood Smoke
Flavor: Complex, full-bodied, Savory, Umami
Color: Dark brown, opaque
Origin: Kyoto Prefecture, Japan