Suehiro Shoyu has made a commitment to traditional brewing since 1879. This is a big deal. Out of the 60 shoyu breweries that have popped up in Tatsuno City over the years, only a few remain, which shows that sticking to tradition has paid off.
They brew their shoyu in small batches using whole soybeans and wheat grown in Japan, salt and water. The Moromi (mash) is then pressed and the shoyu is naturally smoked over cherry wood.
This is a smooth soy sauce with a gentle, smoky flavour and lovely subtle nose. No harsh smoke aromas or flavours.
Perfect as a dipping sauce or marinade. Adds depth of flavour to charcoaled vegetables, meats, seafood and fruit. Use as a finishing touch to noodles, rice dishes and salads.