Shibori Soy Sauce is made by pressing the mash slowly matured in wooden barrels on Shodoshima island of Japan with mild climate.
The keys to soy sauce are to use no artificial preservatives or sweeteners, to age soy sauce in the traditional way in wooden barrels, and to carefully pack each bottle in a special wrapping paper.
The special flavor of this freshly pressed soy sauce is expressed in its full-bodied taste, beautiful color, and rich aroma.
Enjoy its delicate flavor on its own. Or you can also enjoy its enhanced roasty aroma by pouring the sauce over grilled beef or chicken, or using it on fish or fried rice dishes.
