Finely-crafted by the Haku family, renowned for making some of the best Shoyu for generations in Japan’s Kyoto prefecture; Haku shoyu has been well-regarded for the better part of a century, thanks to their traditional preparation methods dating back 3000 years and authentic, exceptional flavor.
The perfect pairing of the individual attributes of shoyu and black garlic- harmonizing together to unleash a symphony of flavor.
Haku Black Garlic Shoyu has a sweeter, well-rounded flavor compared to other soy sauces. The black garlic adds subtle hints of raisin, molasses and fig; and combines with complex aromas of earthiness, is the perfect blend. Use Haku Black Garlic Shoyu as a finishing shoyu, or on its own.
Shoyu- a Japanese-style soy sauce, made with a mix of mashed soy beans and wheat
Shoyu can be light (usukuchi) or dark (koikuchi).
The most exceptional Shoyu are ranked/judged based by certified seasoning sommeliers (industry professionals who passed an exam proctored by the Japan Seasoning Meisters Association), and it is typically judged based on the following 4 characteristics savoriness (saltiness), sweetness, fragrance, umami (fullness, or layering of flavors).