If you're looking to kick up your soy sauce game to next level umami, we have three extra special shoyu for you to try: Haku Smoked Shoyu, Haku Mizunara Whisky Barrel Aged Shoyu, and Haku Sakura Cherry Blossom Shoyu.
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Both Haku Smoked Shoyu and Haku Mizunara Whisky Barrel Aged Shoyu, for instance, are produced using the 250-year-old mushiro koji method, a time and labor-intensive fermentation process that makes the finest soy sauce. These ain't your all-purpose red-top Kikkoman!
Haku Smoked Shoyu is cold-smoked using Mizunara (Japanese oak) hard wood, giving it an incredibly bold and smoky flavor. A quick drizzle over salmon, grilled or sashimi, and pickles will add an earthy dimension to your meal.
Haku Mizunara Whisky Barrel Aged Shoyu is aged in Japanese whisky barrels made from that same Mizunara hard wood. These barrels produce some of the finest whiskies in the world! For shoyu, this is mellow and slightly sweet – perfect for dipping steak and maguro.
Haku Sakura Cherry Blossom Shoyu is made with white shoyu that's been infused with preserved cherry blossoms that is then aged for one year. The blossoms impart a unique and delicate perfume to this light, delicate shoyu. Use it for marinating or for dipping white meat sashimi slices.