$10.50 | 12.7oz
Darker, thicker, and sweeter than regular shoyu, more akin to Chinese dark soy sauce. Yugeta, a hundred-year-old soy sauce brewery in Japan, brews this recipe twice: first as a regular brew, then again, mixing the first brew with soy beans and wheat in place of water and salt. The result is an intensely concentrated shoyu with a syrupy quality like great balsamic vinegar. Despite that intensity, this is noticeably less salty than other Japanese soy sauce, and is best used as a finishing ingredient or in salad dressings. Refrigerate after opening to keep it at peak flavor.