Soy sauce "Shimousa"

The "Shimousa" soy sauce is the popular Koikuchi (dark) type and is made only from Japanese ingredients with no additives. It is brewed in the traditional way in cedar wood barrels, some of which are over 150 years old, and matured for 1 year. The soy sauce has a clear reddish-brown color, aromas of delicate coniferous wood, orange peel and roasted notes as well as a round and clear umami taste. All-rounder for cooking, dipping and marinating, e.g. for sashimi, sushi, cooked vegetables and noodle soup.