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This Japanese soy sauce has a light-tasting without being too thin or watery, with a rounded, mouth-filling umami flavor and clear, bright salinity that quickly yields to a light, wheaty nuttiness. Japanese family producer Yugeta only uses organic soybeans and organic wheat to make this product, which is traditionally aged in century-old cedar vats.Its clarity of flavor and clean finish are perfect for delicate foods like chicken and fish, as the shoyu won't overwhelm but rather enhance other flavors in a dish.
Based in Japan's Saitama prefecture, the Yugeta family has been brewing shoyu for four generations, since 1923. The family producer uses only Japanese-grown wheat and soybeans to make its traditional soy sauces, which are aged in cedar vats up to 100 years old.Shop All
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