To get a richer, deeper flavor and almost syrupy consistency, Tokyo-based family producer Yugeta ferments this shoyu twice in traditional cedar vats. After a first batch of shoyu is fermented with soybeans, wheat, water, salt and koji—a special type of rice mold—the resulting shoyu is used as the brewing liquid for a second batch instead of the salt and water. This process yields, surprisingly, a less salty yet concentrated final product that's balanced with caramelized sweet notes. It's ideal for dipping and adds robust umami depth to recipes.
Net volume: 12.2 fluid ounces
Ingredients: Water, soybeans, wheat, salt
Place of Origin: Japan