We are pleased to introduce a pure, wonderfully flavored, artisan shoyu, Kishibori Shoyu, produced on the small island of Shodoshima in the Seto Inland Sea. A revelation to us, this fine Shoyu is unlike any soy sauce we have tasted before. Complex in flavor and not all about salt as is so often the case, Kishibori Shoyu is made from high quality whole soybeans, wheat and sea salt. Shoyu is an indispensable ingredient in the Japanese.
Steamed soybeans, toasted wheat, salt and mineral water are left to ferment in old cider barrels for one year. The barrels themselves are very well seasoned and have been in use for more than 100 years. The mild winters in the region encourage active fermentation throughout the year. This slow fermentation process results in the production of a very large number of complex organic acids. These constituents contribute to the excellent taste characteristics of the shoyu. Unlike mass-produced, main-stream shoyu, Kishibori Shoyu is not treated with additional alcohol or preservatives, and is not adulterated by any additives. The filtered shoyu is only pasteurized and then bottled.
Ingredients: water, whole soybeans, wheat, salt