Kiseki Shoyi soy sauce, dark, Yagisawa, Japan

Only by a kiseki, a miracle, was this shoyu saved after the great tsunami. The brewery was completely washed into the 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. Luckily, a lab had received the moromi (mash) 2 weeks before the tsunami to analyze the particular flavors. From this basic mash, this unmistakable Shoyu was brewed again over a period of several years. This Yagisawa dark soy sauce is indeed a true flavor miracle and is suitable for both cooking and eating raw. The soy sauce has matured for up to 2 years and has a unique and deep taste. - Cooking - Sushi dipping sauce - Marinating meat Tip: Goes fantastic with squid sashimi or grilled squid