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 into the sea during the natural disaster and the Shoyu, which had been 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) 2 weeks before the tsunami in order to analyze the special flavors. This unmistakable Shoyu was brewed again from this basic mash over a period of several years. This dark soy sauce from Yagisawa is indeed a true aroma miracle and is suitable for both cooking and eating raw. The soy sauce has been aged for up to 2 years and has a unique and deep flavor. - Cooking - Sushi dip sauce - Marinating meat Tip: Goes fantastic with squid sashimi or grilled squid