Takesan
On Shodoshima, an island with 400 years of soy-sauce heritage, selected whole soybeans, wheat and sun-dried salt are naturally brewed for over a year in cedar vats, then the moromi mash is pressed just as it is. Free of preservatives and sweeteners, it has a rich aroma, deep body and beautiful color. Excellent as a dipping soy for sashimi and sushi, and its fragrant umami shines on grilled dishes and over rice with egg.
