TAKESAN KISHIBORI SOY SAUCE (Original, 24 Fl oz.) Pure artisan

TAKESAN KISHIBORI SOY SAUCE (Original, 24 Fl oz.) Pure artisan Japanese soy sauce. All natural barrel aged 1 year unadulterated and without preservatives
- This koikuchi soy sauce is made from selected whole soybeans, wheat, and sun-dried salt, naturally brewed for over a year in cedar vats, and pressed directly from the mash.
- In soy sauce breweries, the koji mold that grows soy sauce lives for decades, creating a flavor that is unique to that brewery. The soy sauce is aged for more than one year to produce a rich, thick "hishio moromi" that is full of umami ingredients and has the richness and depth that only naturally brewed soy sauce can have.
- Kishibori Soy Sauce is made by pressing the mash slowly matured in wooden barrels on Shodoshima island of Japan with mild climate.
- The keys to Kishibori Soy Sauce are to use no artificial preservatives or sweeteners, to age soy sauce in the traditional way in wooden barrels, and to carefully pack each bottle in a special wrapping paper. The special flavor of this freshly pressed soy sauce is expressed in its full-bodied taste, beautiful color, and rich aroma.
- Enjoy its delicate flavor on its own. Or you can also enjoy its enhanced roasty aroma by pouring the sauce over grilled beef or chicken, or using it on fish or fried rice dishes.
- Best By date printed on package (MM.DD.YYYY) Shelf Life: 425 days
Kishibori Shoyu is an artisanal soy sauce made by Takesan Company, located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. This soy sauce is made from high quality whole soybeans, wheat and sun dried sea salt. It is best enjoyed raw, but can also be used in cooking applications. Steamed soybeans, toasted wheat, salt, mineral water and koji are left to ferment in old cider barrels for one year. The barrels themselves are very well seasoned and have been in use for over 100 years. The mild winters in the region (the temperature does not go below 50F) encourage active fermentation throughout the year. This slow fermentation process results in the production of a very large number of complex organic acids. These components contribute to the umami and depth of flavors. Unlike mass-produced, main-stream soy sauce, this shoyu is not treated with additional alcohol or preservatives, and is not adulterated by any additives. The filtered product is only pasteurized and then bottled. Takesan Company was established in early 20th century by Yoshiji Takebe. Shodoshima, where the company is located, is a 60 square mile island. It is the second largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century the Seto Inland area has prospered as a salt producing region and many soy sauce brewers began production there in the 17th century using the island's high quality sea salt. Shodoshima today is the fourth largest soy sauce production region in Japan, with over 30 breweries on the island.
Country USA
Brand KISHIBORISHOYU
Manufacturer Takesan Co., Ltd.
Binding Unknown Binding
ItemPartNumber 43209-11847
Model 43209-11847
ReleaseDate 2013-02-11
Size 24 Fl Oz (Pack of 1)
UnitCount 1
EANs 4904755010504

Country	USA
Brand	KISHIBORISHOYU
Manufacturer	Takesan Co., Ltd.
Binding	Unknown Binding
ItemPartNumber	43209-11847
Model	43209-11847
ReleaseDate	2013-02-11
Size	24 Fl Oz (Pack of 1)
UnitCount	1
EANs	4904755010504

TAKESAN KISHIBORI SOY SAUCE (Original, 24 Fl oz.) Pure artisan Japanese soy sauce. All natural barrel aged 1 year unadulterated and without preservatives

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