Soy sauce - Kiseki Shoyu, dark, Yagisawa, Japan

Only through a kiseki, a miracle, was this shoyu saved after the great tsunami. The brewery was completely washed away by 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 obtained the moromi (mash) two weeks before the tsunami to analyze its unique aromas. From this base mash, this distinctive shoyu was re-brewed over a period of several years. This dark soy sauce from Yagisawa is truly a marvel of flavor and is suitable for both cooking and eating raw. The soy sauce is aged for up to two years and has a unique and deep flavor. - Cooking - Sushi - Dip - Sauce - Marinating meat. Tip: It goes fantastically well with squid sashimi or grilled squid.