Smoked soy sauce ⋅ Yugeta Shoyu ⋅ 210ml

⋅ Soy sauce smoked with cherry and beech wood
⋅ Smoky flavor, intense wood-fired flavor
⋅ Kioke sauce: aged for 1 year in cedar barrels
⋅ Double-walled vacuum-sealed bottle to preserve aromatic intensity
⋅ Pairs perfectly with grilled meats and mushrooms

This artisanal soy sauce with an intensely smoky flavor is made in Saitama Prefecture from local soybeans and wheat, then smoked with sakura cherry and buna beech wood chips. The soy sauce is aged for one year in a cedar wood barrel using a rare, traditional process that now accounts for only 1% of Japanese soy sauce production: kioke. This process develops a unique aromatic depth thanks to the microorganisms present in the wooden barrel, creating a more complex fermentation than if it had been aged in a metal barrel.
The smoking process is carried out without the addition of liquid; 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 flavor and nutritional qualities. It is then packaged in an airtight double-walled bottle, allowing it to retain all its aromatic intensity.
It is ideal for seasoning meats, cooked or raw salmon (sashimi), as well as pork belly. When 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 equipped with a dual-chamber cap, ensuring a smooth and precise flow thanks to controlled air intake. This system prevents jerky dispensing, minimizes dripping, and preserves the aromas by slowing oxidation after opening.