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KISHIBORI SHOYU, FERMENTED ONE YEAR IN 100 YEAR OLD CEDAR BARRELS, PRODUCED BY TAKESAN COMPANY, SHODOSHIMA, JAPAN, 360 ML
Artisan soy sauce from Japan.  Delightfully complex shoyu teaming with organic acids, and a wonderful flavor. Unlike mass-produced shoyu, KISHIBORI SHOYU is not treated with additional alcohol or preservatives, and does not have any additives. The filtered shoyu is just pasteurized and bottled. 360 ml