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Use the Smoked Shoyu over salmon, ribs, or pickles to add an earthy dimension to your meal. Whisky Barrel Aged Shoyu is a bit sweeter, so is great for marinades and dressings. The most subtle is the Sakura Shoyu, perfect atop sashimi slices and chicken.
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Haku Smoked Shoyu is produced using the 250-year-old mushiro koji method, a time- and labor-intensive fermentation process that makes the finest soy sauce. These aren't your usual, all-purpose red-top Kikkoman!