Kishibori Shoyu - 720 ml

720 ml (24.3 ounces) - Shodoshima Island, Japan

Same traditional, family-run manufacturing and fermentation process and location as the shoyu featured in "SALT FAT ACID HEAT" on Netflix with Samin Nosrat

First-pressed soy sauce entirely natural and brewed in a traditional process using the gift of nature - a mild climate and purse, clean air of Shodoshima Island in the Seto Islands off the coast of Japan. This Japanese artisan soy sauce contains only three ingredients: Soy, Wheat and Salt. All carefully chosen, and then aged for 1 year in ancient cedar barrels before the actual pressing - giving this gourmet soy sauce a rich, full-bodied flavor.

JAPANESE KISHIBORI SHOYU SOY SAUCE is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe and is one of only 14 members of the prestegious Shodoshima Shoyu Assocation, and is like the Shodoshima Island-based family-run shouyu brewer featured in the Netflix series "SALT FAT ACID HEAT". Shodoshima is located in the Seto Islands located between the main Japanese island of Honshu and neighboring Shikoku and has a 400-year-old history of artisan shoyu production.