KOBO Seattle | since 1995
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Shoyu is the Japanese word for soy sauce. This shoyu is from Kyoto Prefecture. Haku Family Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu.
Smoked Shoyu: After aging the shoyu, master craftsmen meticulously follow a cold-smoking process unique to the Haku family company exclusively using Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor. Typically used as a finishing shoyu.
Mizunara Whiskey Barrel Aged: After the preserving process, shoyu is aged 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.