Description
Add a few drops of kioke damashii soy sauce to dipping sauces, use as a dipping sauce on its own, or even add just a dash to meat marinades for an intense hit of umami depth. This artisan soy sauce has been double brewed fermented for twice as long which further develops the umami flavours of soy sauce. The soy sauce is then aged for three years in cedar wood barrels, producing a truly intense sauce. The kioke damashii is almost opaque, and is a deep russet-brown in colour. Artisan soy sauces are meant to be enjoyed for their own flavour, so use sparingly in dishes that allow the soy sauce to shine through.
Learn more about soy sauce in oursoysaucebuyersguideorlearn thedifference between Chinese and Japanese soy sauce.
Ingredients: soybeans, wheat, salt, water. Contains allergens: soya, gluten (wheat).
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