All natural Kiage Shoyu (Raw Soy Sauce)

This soy sauce is matured Moromi (soft fermented sediment as byproduct through processing Sake, Shoyu or Miso) for over two years in a Japanese cedar tub called Sugiokeover, that stands over 2m in height. The soy sauc is produced from all natural ingredients in Okayama Prefecture (One famous Soy-source producing region) since 1919, and is the best for both cooked and raw food. In your mouth it relases elegant flavor. This is completelly different from the one you can buy at the super market. Let us ship you something freshly squeezed!