Smoked Shoyu (Haku Soy Sauce)
燻製醤油 | Kyoto, Japan

Origin
Crafted in Kyoto using traditional brewing methods, then cold-smoked over Japanese Mizunara oak.

Why It’s Special
This is a finishing soy sauce layered with delicate smoke and deep umami. The cold-smoking process adds complexity without overpowering, creating a refined, aromatic finish used by top chefs.

How to Enjoy (Read This)

• Best for: Grilled seafood, meats, or finishing sashimi 
• Simple prep: Use sparingly as a final drizzle or dip — not for cooking base 
• Pro tip: Try a light brush over seared fish or steak — the smoke enhances richness instantly 

Size / Format
750 mL bottle

Seasonality
Not seasonal