Kiseki Shoyi soy sauce, dark, Yagisawa, Japan

Only through a kiseki, a miracle, was this shoyu saved after the great tsunami. The brewery was completely washed out to sea in the natural disaster, and the shoyu, brewed since 1807, with all the special bacteria that made it taste so good, seemed lost forever. Fortunately, a laboratory had received the moromi (mash) two weeks before the tsunami to analyze the special flavors. From this basic mash, this distinctive shoyu was re-brewed over a period of several years. This dark soy sauce from Yagisawa is truly a true aroma miracle and is suitable for both cooking and eating raw. The soy sauce has been aged for up to two years and has a unique and deep flavor. - Cooking - Sushi - Dip - Sauce - Marinating meat Tip: Goes fantastic with squid, sashimi, or grilled squid.