Sakura Cherry Blossom Shoyu

Shoyu is the Japanese word for soy sauce. But this is not just soy sauce – it is traditionally made, naturally brewed, fermented, and aged with koji. Versatile shoyu is used throughout Japanese dishes, as both a cooking ingredient and a condiment. It adds umami, salty flavor and body to broths, dipping sauces, marinades, and pickling brines. Made in the Kyoto Prefecture, Haku is a name synonymous with artisanal quality. Master craftsmen follow 3,000-year-old traditions coupled with new techniques and ingredients to produce noteworthy shoyu. Their Sakura cherry blossom white shoyu is meticulously crafted to celebrate the revered flower, which represents the beauty and fragility of life. The breathtaking blossoms fall naturally into nets and are quickly gathered, then dipped in a red shiso vinegar brine and salted to preserve each petal. The salted blossoms are then added to the aging barrels of white shoyu and left for one year to infuse their glorious perfume and color to the final product. With its delicate and exquisite flavor, this light shoyu is perfect with sushi, in marinades, and dipping sauces.