Smoked soy sauce ⋅ Yugeta Shoyu ⋅ 210ml

This intensely smoky, artisanal soy sauce is made in Saitama Prefecture from local soybeans and wheat, then smoked with sakura cherry and buna beech chips. The soy sauce is aged for a year in a cedar wood barrel, using a rare and traditional process that now accounts for only 1% of Japanese soy sauce production: kioke. This process develops a unique aromatic depth thanks to the micro-organisms present in the wooden barrel, creating a more complex fermentation than if it had been aged in a metal barrel.
Smoking is carried out without the addition of liquid, and the soy sauce is exposed to continuous smoke for six hours in a drum rotating slowly at a temperature of 60°C, thus preserving all its gustatory and nutritional qualities. It is then packaged in a double-walled, airless bottle, preserving all its aromatic intensity.
It is ideal for seasoning meats, cooked or raw salmon in sashimi, as well as pork belly. Mixed with olive oil, it makes an excellent base for salad dressings, and is also ideal for seasoning hard cheeses such as Emmental or Comté
The bottle of this soy sauce is fitted with a double-focus cap, guaranteeing a smooth, precise flow thanks to controlled air entry. This system prevents jerking, limits dripping and preserves flavours by slowing down oxidation after opening.