Koikuchi marudaizu soy sauce is made with whole soybeans. The sauce ferments for a year in cedar barrels. This sauce has a flavour halfway between popular koikuchi and stronger usukuchi soy sauce styles. The flavour is typical to the Kanazawa region and is called ‘umukuchi’ – delicious soy sauce.
It has a natural sweetness and powerful, full-bodied flavour. Use this sauce to flavour sashimi and tofu. Or serve with grilled steak with a dash of wasabi. It is excellent as a simple dip for sushi and dumplings.
This large 500ml bottle comes wrapped in stylish paper. It is a great gift for any soy sauce connoisseur.
Naogen Soy Sauce uses a recipe that dates back to the 15th century. They use four ingredients – whole soybeans, wheat, sea salt and water from a natural spring on nearby Mount Haku.
Shop all soy sauce or read more about choosing the best soy sauce here.
Ingredients: Water (47%), soybean (18%), wheat (18%), salt (17%)
Allergy advice: For allergens see ingredients listed in bold.
Storage: Keep in a cool dry place, away from light.
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