Hokushoku - Niigata Artisanal Soy Sauce 360ml

Niigata Ken-San Shoyu Kyodo No Minori Tennen Jozo Shikomi

This Japanese soy sauce is produced in Niigata Prefecture using a method of natural barrel fermentation, exclusively with locally grown soybeans and wheat. No additives are added after pressing, making it a raw soy sauce (ki-jōyu) with a pure and balanced flavor profile.

The manufacturing process relies on a slow fermentation of about one year, influenced only by seasonal temperature variations. This traditional method allows for the development of an evolving aromatic richness, comparable to a vintage product.

Its taste is distinguished by a soft, round, and slightly sweet texture, ideal for enhancing Japanese dishes, sauces, marinades, or cold culinary preparations.

Ingredients

Soybeans, Wheat, Salt

Average nutritional values per 100 g