Soy Sauce - Jouzou Shoyu, Marunaka, Japan

This shoyu made from regional ingredients simply has a fantastic `flower`, if you can apply this technical term from the world of wine to shoyu. It is a little lighter than is usual for a koikuchi (dark shoyu) and is therefore popular with many 3-star chefs in the Kansai region. This aroma can only develop due to the special microclimate in the Shiga province: sweltering summers, ice-cold snowy winters. Marunaka has been brewing using the traditional method for more than 200 years. This means not only fermentation in wooden barrels, but also the renunciation of any modern or industrial machinery. The tools and equipment used to brew this shoyu can otherwise only be found in museums. The brewery itself is a listed building. 100% handcraft and tradition that is unparalleled. Not only the legendary Kikunoi restaurant in Kyoto swears by this shoyu, Pierre Gagnaire is also a fan.