Add a few drops of kioke damashii soy sauce to dipping sauces, use as a dipping sauce on its own, or even add just a dash to meat marinades for an intense hit of umami depth. This artisan soy sauce has been double brewed – fermented for twice as long – which further develops the umami flavours of soy sauce. The soy sauce is then aged for three years in cedar wood barrels, producing a truly intense sauce. The kioke damashii is almost opaque, and is a deep russet-brown in colour. Artisan soy sauces are meant to be enjoyed for their own flavour, so use sparingly in dishes that allow the soy sauce to shine through.
Ingredients: soybeans, wheat, salt, water. Contains allergens: soya, gluten (wheat).
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