Yugeta Shoyu Japanese Smoked Shoyu

Just outside of Tokyo, Japan, in the village of Tawame, Saitama Prefecture, the Yugeta family has been making traditional Japanese shoyu for almost one hundred years (they started making soy sauce in 1923). Now run by fourth generation Mr. Yohichi Yugeta, their shoyu making process remains the same: brewed naturally using only Japanese-grown soybeans and wheat. Their Smoked Shoyu is gently smoked over cherry wood for a deep, umami-rich condiment with rich, woodsy notes and a round smokiness (a little goes a long way here!). Refrigerate after opening.