Hand-crafted with care and love to rejoice the venerated Sakura cherry blossom- the symbolic flower of the spring in Japan, a time of renewal and reflection. Representing the delicateness and beauty of life, the cherry blossoms fall naturally into awaiting nets and are lovingly dipped in a red Shiso vinegar brine and preserved with salt. They are then introduced into barrels of white Shoyu and aged for 12 months. This allows their fragrance and color to seep into the shoyu- resulting in a heavenly delicate floral, savory flavor.
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 is 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).