Iwashi Whiskey Barrel-Aged Fish Sauce is aged for two years before it spends an additional year in a Japanese oak whisky barrel. The fish sauce is made from just three ingredients: sardines from the Sea of Japan, salt and sugar. It is intensely briny but not fishy, and so much better than what you can find in your local supermarket. Our tasters loved the salty, balanced flavor.
Artisanal producer Haku sources its iwashi from the Sea of Japan; they are larger and fattier than their Mediterranean counterparts and yield a full-flavored, robust fish sauce.
We test everything we sell. Here’s how we’d use this.
Use this briny sauce as you would any other fish sauce when called for in a recipe. It does particularly well in simple sauces and marinades, where the complexity of flavor is allowed to shine.
Kyoto prefecture’s Haku family producer has been making shoyus for three generations and is favored among restaurant chefs for its traditional preparation methods and authentic flavors. The company combines generations of knowledge with new ingredients to make bold, innovative specialty sauces unlike anything else on the market.
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