|Origins:||Kyoto Prefecture, Japan|
|Perfect With:||Sashimi, Sushi and Japanese Cuisine|
Think you know good soy sauce? Think again – Haku follows traditions dating back 3,000 years to craft the world’s finest shoyu (shoyu is the traditional Japanese term for authentic soy).
After exactingly fermenting the soy beans, expert shoyu masters barrel-age each batch for up to two years, flavouring it subtly with local ingredients such as cherry blossom, black garlic and matsutake mushrooms.
This beautifully nuanced shoyu works well as a traditional condiment, as well as adding depth and umami to all kinds of dressings, sauces and glazes.