Kinbue Soy Sauce - 1.8L organic The enzyme reaction that results

The enzyme reaction that results is responsibile for both flavour and pungency

bold and intriguing

with only a limited number of bottles available

As a drink: dilute SAKURA vinegar with cold water or carbonated water

all leading to a subtle

Kinbue Soy Sauce - 1.8L organic The enzyme reaction that resultsA handcrafted soy sauce brewed using traditional techniques, with a focus on slow, natural fermentation over two years in Japanese cedarwood barrels. The result is a soy sauce with a deep, aromatic profile, perfectly balanced with moderate saltiness, robust umami flavour and a refreshing acidity. Ideal for enhancing dipping sauces or ponzu, it imparts a richer umami depth and sweetness. The perfect finishing touch for sushi, sashimi or grilled meats.