Master-crafted in small batches in the Kyoto prefecture; Haku Mizunara Whisky Barrel Aged Shoyu is caringly aged in Japanese whiskey barrels to bring forth a smooth, mellow shoyu with a subtle sweetness, and delicate savory flavor.
Hand-crafted by the Haku family, celebrated 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.
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).