Black Garlic Shoyu

Extraordinary, exquisite, alluring. Sakura Cherry Blossom Shoyu is meticulously hand crafted by Shoyu master craftsmen to celebrate the revered cherry blossom which holds special significance throughout Japan. The cherry blossom represents the beauty and fragility of life. These breathtaking blossoms fall naturally into nets and are quickly gathered, then dipped in a red shiso vinegar brine and salted to preserve. They are then added to already aging barrels of white shoyu and will age for 1 year to infuse the glorious perfume and color of the blossoms with the shoyu. The consummation of this beautiful technique reveals a truly special shoyu surely to leave a lasting memory.

Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.

Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.

Haku Matsutake Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor’s approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Matsutake to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must, leather, fermented soy beans and White Pepper are present on the nose while flavor notes of Savory, Umami, Fungal and hints of Pine fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Matsutake Shoyu stands out among Japan’s great Shoyus.

A fundamental ingredient in the quiver of the fine Japanese chef, Haku Fish Sauce is graceful, layered and savory. Using only the Iwashi Sardine, from the Sea Of Japan, which is much larger and fattier than its Mediterranean counterparts; Haku Fish Sauce is master crafted following ancestral methods dating back to the edo period 400 years ago. Quintessential to many Japanese Cuisine staples, yet it elevates nearly any application. Truly a special Fish Sauce