Koikuchi Marudaizu soy sauce is traditionally made with whole soybeans, following a recipe which dates back to the 15th century, typical of Kanazawa. Halfway between koikuchi and usukuchi, Kanazawa soy sauce is naturally slightly sweet and has a powerful umami flavor, which is why it is known as the “umakuchi”, the delicious soy sauce. To produce this exceptional soy sauce, Naogen Shoyu only uses four local ingredients : whole soybeans, wheat, sea salt and pure water from Mount Haku. Soy sauce is then fermented one year in cedar barrels.
It holds an authentic taste, rich in umami that is long and round in the mouth and goes perfectly well with sashimi and sushi, as well as with tofu or red meat such as grilled steak with a bit of wasabi.
Keep in a cool dry place, away from light. 120ml.