Cedar Barrel Soy Sauce

This soy sauce is the pride of the Chikaokaya Soy Sauce Co., Ltd. brewery located in the Ishikawa Prefecture. The process of brewing includes combining raw soy sauce made by squeezing moromi [mash of unmatured soy sauce]. The mash is left to slowly ferment and mature for two years in cedar wood barrels where lactic acid bacteria and yeast have been seasoning the wood for years. The mixture benefits from the deep sea water, rich in minerals, from the Noto peninsula. The result is a beautiful dark color or strongly scented sauce. Kikkoman be damned! The mellow taste spreads in the mouth with a slight sweetness as an aftertaste. And that darling bottle can also be used as a soy sauce dispenser.