{"title":"Best Sellers","description":null,"products":[{"product_id":"yamaroku-shoyu-tsuru-bishio","title":"Tsuru Bishio – 4 Year Aged Double Brewed Japanese Soy Sauce (Saishikomi)","description":"\u003ch3 data-section-id=\"1wsjh39\" data-start=\"3552\" data-end=\"3578\"\u003eTHIS IS NOT SOY SAUCE.\u003c\/h3\u003e\n\u003cp data-start=\"3580\" data-end=\"3630\"\u003eThis is one of the rarest soy sauces in the world.\u003c\/p\u003e\n\u003cp data-start=\"3632\" data-end=\"3795\"\u003eCrafted by \u003cstrong data-start=\"3643\" data-end=\"3661\"\u003eYamaroku Shoyu\u003c\/strong\u003e, a 150+ year old brewery on Japan’s Shodoshima island, Tsuru Bishio represents the pinnacle of traditional Japanese soy sauce making.\u003c\/p\u003e\n\u003chr data-start=\"3797\" data-end=\"3800\"\u003e\n\u003ch3 data-section-id=\"revx76\" data-start=\"3802\" data-end=\"3837\"\u003eWHAT MAKES TSURU BISHIO UNIQUE?\u003c\/h3\u003e\n\u003ch4 data-start=\"3839\" data-end=\"3873\"\u003e1. DOUBLE BREWED (SAISHIKOMI)\u003c\/h4\u003e\n\u003cp data-start=\"3874\" data-end=\"3956\"\u003eUnlike regular soy sauce, Tsuru Bishio is re-brewed using soy sauce instead of water.\u003c\/p\u003e\n\u003cp data-start=\"3958\" data-end=\"4011\"\u003eThis rare method; known as \u003cstrong data-start=\"3986\" data-end=\"4000\"\u003eSaishikomi\u003c\/strong\u003e — creates:\u003c\/p\u003e\n\u003cul data-start=\"4012\" data-end=\"4067\"\u003e\n\u003cli data-section-id=\"a5jjfa\" data-start=\"4012\" data-end=\"4028\"\u003eDeeper umami\u003c\/li\u003e\n\u003cli data-section-id=\"r2m3vj\" data-start=\"4029\" data-end=\"4044\"\u003eRicher body\u003c\/li\u003e\n\u003cli data-section-id=\"16pduce\" data-start=\"4045\" data-end=\"4067\"\u003eGreater complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4069\" data-end=\"4072\"\u003e\n\u003ch4 data-start=\"4074\" data-end=\"4099\"\u003e2. AGED FOR 4+ YEARS\u003c\/h4\u003e\n\u003cp data-start=\"4100\" data-end=\"4142\"\u003eMost soy sauces are aged for a few months.\u003c\/p\u003e\n\u003cp data-start=\"4144\" data-end=\"4236\"\u003eTsuru Bishio is aged for \u003cstrong data-start=\"4169\" data-end=\"4185\"\u003eover 4 years\u003c\/strong\u003e, allowing flavors to develop slowly and naturally.\u003c\/p\u003e\n\u003chr data-start=\"4238\" data-end=\"4241\"\u003e\n\u003ch4 data-start=\"4243\" data-end=\"4278\"\u003e3. FERMENTED IN WOODEN BARRELS\u003c\/h4\u003e\n\u003cp data-start=\"4279\" data-end=\"4387\"\u003eLess than 1% of soy sauce today is made in traditional wooden barrels.\u003c\/p\u003e\n\u003cp data-start=\"4389\" data-end=\"4472\"\u003eThese barrels; some over 100 years old; create a living fermentation environment.\u003c\/p\u003e\n\u003cp data-start=\"4474\" data-end=\"4486\"\u003eInside them:\u003c\/p\u003e\n\u003cul data-start=\"4487\" data-end=\"4607\"\u003e\n\u003cli data-section-id=\"1uegs4j\" data-start=\"4487\" data-end=\"4522\"\u003eOver 100+ microorganisms thrive\u003c\/li\u003e\n\u003cli data-section-id=\"1u89db\" data-start=\"4523\" data-end=\"4568\"\u003eNatural fermentation evolves over seasons\u003c\/li\u003e\n\u003cli data-section-id=\"1jc7w29\" data-start=\"4569\" data-end=\"4607\"\u003eFlavor becomes layered and complex\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4609\" data-end=\"4612\"\u003e\n\u003ch4 data-start=\"4614\" data-end=\"4641\"\u003e4. A LIVING MICROBIOME\u003c\/h4\u003e\n\u003cp data-start=\"4642\" data-end=\"4678\"\u003eThis is not industrial fermentation.\u003c\/p\u003e\n\u003cp data-start=\"4680\" data-end=\"4707\"\u003eThis is a living ecosystem.\u003c\/p\u003e\n\u003cp data-start=\"4709\" data-end=\"4892\"\u003eThe walls of the brewery and barrels contain native bacteria and yeasts that define the taste; something impossible to replicate in steel tanks.\u003c\/p\u003e\n\u003chr data-start=\"4894\" data-end=\"4897\"\u003e\n\u003ch4 data-start=\"4899\" data-end=\"4925\"\u003e5. SHODOSHIMA TERROIR\u003c\/h4\u003e\n\u003cp data-start=\"4926\" data-end=\"5052\"\u003eShodoshima’s unique climate; warm winds, sea air, and mountain conditions; creates the perfect environment for fermentation.\u003c\/p\u003e\n\u003cp data-start=\"5054\" data-end=\"5160\"\u003eHistorically, this island was a hub for grain and salt trade, which allowed soy sauce brewing to flourish.\u003c\/p\u003e\n\u003chr data-start=\"5162\" data-end=\"5165\"\u003e\n\u003ch3 data-section-id=\"1043s0q\" data-start=\"5167\" data-end=\"5184\"\u003eTASTE PROFILE\u003c\/h3\u003e\n\u003cul data-start=\"5185\" data-end=\"5329\"\u003e\n\u003cli data-section-id=\"zrlr22\" data-start=\"5185\" data-end=\"5208\"\u003eDeep umami richness\u003c\/li\u003e\n\u003cli data-section-id=\"ciyzfa\" data-start=\"5209\" data-end=\"5235\"\u003eSmooth, rounded finish\u003c\/li\u003e\n\u003cli data-section-id=\"1iob9yh\" data-start=\"5236\" data-end=\"5260\"\u003eLess harsh saltiness\u003c\/li\u003e\n\u003cli data-section-id=\"14776f3\" data-start=\"5261\" data-end=\"5329\"\u003eComplex aroma (300+ notes)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"5331\" data-end=\"5334\"\u003e\n\u003ch3 data-section-id=\"fefvph\" data-start=\"5336\" data-end=\"5369\"\u003eWHY CHEFS CHOOSE TSURU BISHIO\u003c\/h3\u003e\n\u003cul data-start=\"5370\" data-end=\"5504\"\u003e\n\u003cli data-section-id=\"juhwxq\" data-start=\"5370\" data-end=\"5420\"\u003eIdeal for sashimi, sushi, and finishing dishes\u003c\/li\u003e\n\u003cli data-section-id=\"a7p19o\" data-start=\"5421\" data-end=\"5461\"\u003eEnhances flavor without overpowering\u003c\/li\u003e\n\u003cli data-section-id=\"1qp3dhi\" data-start=\"5462\" data-end=\"5504\"\u003eA small amount delivers maximum impact\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"5506\" data-end=\"5509\"\u003e\n\u003ch3 data-section-id=\"13l2erb\" data-start=\"5511\" data-end=\"5558\"\u003eONCE YOU TASTE THIS, THERE’S NO GOING BACK.\u003c\/h3\u003e","brand":"SpicedLore","offers":[{"title":"100 ML","offer_id":53986213364022,"sku":null,"price":499.0,"currency_code":"INR","in_stock":true},{"title":"500 ML","offer_id":53986213396790,"sku":null,"price":2499.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Tsuru_Bishio_Luxury.webp?v=1779523102"},{"product_id":"kanzuri-6-year-aged","title":"KANZURI — 6 YEAR AGED","description":"\u003ch2 data-end=\"165\" data-start=\"130\" data-section-id=\"k38xx0\"\u003eThe Rarest Expression of Kanzuri\u003c\/h2\u003e\n\u003cp data-end=\"250\" data-start=\"167\"\u003eA fermented Japanese chili-yuzu condiment aged for \u003cstrong data-end=\"231\" data-start=\"218\"\u003esix years\u003c\/strong\u003e in Niigata, Japan. Featured on Business Insider’s “So Expensive”\u003c\/p\u003e\n\u003cp data-end=\"266\" data-start=\"252\"\u003eCrafted using:\u003c\/p\u003e\n\u003cul data-end=\"334\" data-start=\"267\"\u003e\n\u003cli data-end=\"302\" data-start=\"267\" data-section-id=\"mux0l3\"\u003eDomestic Japanese chili peppers\u003c\/li\u003e\n\u003cli data-end=\"316\" data-start=\"303\" data-section-id=\"11f97rm\"\u003eRice koji\u003c\/li\u003e\n\u003cli data-end=\"325\" data-start=\"317\" data-section-id=\"2343e3\"\u003eYuzu\u003c\/li\u003e\n\u003cli data-end=\"334\" data-start=\"326\" data-section-id=\"69kgf6\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"349\" data-start=\"336\"\u003eNothing more.\u003c\/p\u003e\n\u003chr data-end=\"354\" data-start=\"351\"\u003e\n\u003ch2 data-end=\"393\" data-start=\"356\" data-section-id=\"1gz6ut6\"\u003eBorn from Snow. Refined by Time.\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"395\"\u003eEvery winter in \u003cstrong data-end=\"429\" data-start=\"411\"\u003eMyoko, Niigata\u003c\/strong\u003e, salted chilies are spread across snow fields in a traditional process called \u003cstrong data-end=\"523\" data-start=\"508\"\u003eYukisarashi\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"535\" data-start=\"526\"\u003eThe snow:\u003c\/p\u003e\n\u003cul data-end=\"606\" data-start=\"536\"\u003e\n\u003cli data-end=\"558\" data-start=\"536\" data-section-id=\"1uex6qx\"\u003eSoftens bitterness\u003c\/li\u003e\n\u003cli data-end=\"576\" data-start=\"559\" data-section-id=\"ewx2g4\"\u003eRefines spice\u003c\/li\u003e\n\u003cli data-end=\"606\" data-start=\"577\" data-section-id=\"11lco80\"\u003eShapes texture and flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"670\" data-start=\"608\"\u003eThe paste is then slowly aged and fermented for \u003cstrong data-end=\"669\" data-start=\"656\"\u003esix years\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"724\" data-start=\"672\"\u003eNot accelerated.\u003cbr data-end=\"691\" data-start=\"688\"\u003eNot industrialized.\u003cbr data-end=\"713\" data-start=\"710\"\u003eNot rushed.\u003c\/p\u003e\n\u003chr data-end=\"729\" data-start=\"726\"\u003e\n\u003ch2 data-end=\"753\" data-start=\"731\" data-section-id=\"1drgzin\"\u003eWhy It Is So Rare\u003c\/h2\u003e\n\u003cp data-end=\"774\" data-start=\"755\"\u003eThis product takes:\u003c\/p\u003e\n\u003cblockquote data-end=\"822\" data-start=\"775\"\u003e\n\u003cp data-end=\"822\" data-start=\"777\"\u003e\u003cstrong data-end=\"822\" data-start=\"777\"\u003e6 full years from preparation to shipment\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-end=\"877\" data-start=\"824\"\u003eProduction is intentionally limited to approximately:\u003c\/p\u003e\n\u003ch2 data-end=\"906\" data-start=\"878\" data-section-id=\"1abhp84\"\u003e\u003cspan role=\"text\"\u003eProduction limited to\u003cstrong data-end=\"906\" data-start=\"881\"\u003e 100 bottles per month\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"928\" data-start=\"908\"\u003eEach batch reflects:\u003c\/p\u003e\n\u003cul data-end=\"984\" data-start=\"929\"\u003e\n\u003cli data-end=\"940\" data-start=\"929\" data-section-id=\"1hgcekz\"\u003eClimate\u003c\/li\u003e\n\u003cli data-end=\"968\" data-start=\"941\" data-section-id=\"16hba6u\"\u003eFermentation conditions\u003c\/li\u003e\n\u003cli data-end=\"984\" data-start=\"969\" data-section-id=\"1bulq64\"\u003eTime itself\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote data-end=\"1024\" data-start=\"986\"\u003e\n\u003cp data-end=\"1024\" data-start=\"988\"\u003eTrue luxury cannot be mass produced.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr data-end=\"1029\" data-start=\"1026\"\u003e\n\u003ch2 data-end=\"1074\" data-start=\"1031\" data-section-id=\"jp3qzw\"\u003eTasting Notes \u003c\/h2\u003e\n\u003ch3 data-end=\"1085\" data-start=\"1076\" data-section-id=\"70unhy\"\u003eAroma\u003c\/h3\u003e\n\u003cp data-end=\"1147\" data-start=\"1086\"\u003eMature yuzu peel, quiet fermentation depth, gentle earthiness\u003c\/p\u003e\n\u003ch3 data-end=\"1159\" data-start=\"1149\" data-section-id=\"tfpbzf\"\u003ePalate\u003c\/h3\u003e\n\u003cul data-end=\"1236\" data-start=\"1160\"\u003e\n\u003cli data-end=\"1185\" data-start=\"1160\" data-section-id=\"mr24ra\"\u003eDeep integrated umami\u003c\/li\u003e\n\u003cli data-end=\"1210\" data-start=\"1186\" data-section-id=\"1y07m03\"\u003eRounded elegant heat\u003c\/li\u003e\n\u003cli data-end=\"1236\" data-start=\"1211\" data-section-id=\"1rrg9be\"\u003eLong lingering finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1252\" data-start=\"1238\" data-section-id=\"1n71tnc\"\u003eExperience\u003c\/h3\u003e\n\u003cp data-end=\"1287\" data-start=\"1253\"\u003eThe flavors no longer stand apart.\u003c\/p\u003e\n\u003cp data-end=\"1305\" data-start=\"1289\"\u003eAfter six years: they move as one.\u003c\/p\u003e\n\u003chr data-end=\"1330\" data-start=\"1327\"\u003e\n\u003ch2 data-end=\"1348\" data-start=\"1332\" data-section-id=\"1u5owvg\"\u003eHow To Use\u003c\/h2\u003e\n\u003cp data-end=\"1367\" data-start=\"1350\"\u003eExceptional with:\u003c\/p\u003e\n\u003cul data-end=\"1471\" data-start=\"1368\"\u003e\n\u003cli data-end=\"1393\" data-start=\"1368\" data-section-id=\"9o68m8\"\u003eGrilled meats\u003c\/li\u003e\n\u003cli data-end=\"1406\" data-start=\"1394\" data-section-id=\"sxcd76\"\u003eYakitori\u003c\/li\u003e\n\u003cli data-end=\"1415\" data-start=\"1407\" data-section-id=\"1sevfwo\"\u003eOden\u003c\/li\u003e\n\u003cli data-end=\"1434\" data-start=\"1416\" data-section-id=\"1swvhow\"\u003eHot pot dishes\u003c\/li\u003e\n\u003cli data-end=\"1451\" data-start=\"1435\" data-section-id=\"1jsd6f8\"\u003eRamen \u0026amp; soba\u003c\/li\u003e\n\u003cli data-end=\"1471\" data-start=\"1452\" data-section-id=\"11x0ycs\"\u003eBroths \u0026amp; sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1510\" data-start=\"1473\"\u003eAlso, extraordinary when blended into:\u003c\/p\u003e\n\u003cul data-end=\"1570\" data-start=\"1511\"\u003e\n\u003cli data-end=\"1520\" data-start=\"1511\" data-section-id=\"uebm1i\"\u003ePonzu\u003c\/li\u003e\n\u003cli data-end=\"1534\" data-start=\"1521\" data-section-id=\"8cl1o\"\u003eSoy sauce\u003c\/li\u003e\n\u003cli data-end=\"1551\" data-start=\"1535\" data-section-id=\"q8k06d\"\u003eSesame sauce\u003c\/li\u003e\n\u003cli data-end=\"1570\" data-start=\"1552\" data-section-id=\"k8qpyi\"\u003eYakiniku sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1614\" data-start=\"1572\"\u003eA small amount transforms the entire dish.\u003c\/p\u003e\n\u003chr data-end=\"1619\" data-start=\"1616\"\u003e\n\u003ch2 data-end=\"1662\" data-start=\"1621\" data-section-id=\"1u9y8zx\"\u003eWhat Makes Ginjo Kanzuri Different?\u003c\/h2\u003e\n\u003cp data-end=\"1707\" data-start=\"1664\"\u003eMost condiments are designed for intensity.\u003c\/p\u003e\n\u003cp data-end=\"1739\" data-start=\"1709\"\u003eGinjo Kanzuri is designed for:\u003c\/p\u003e\n\u003cul data-end=\"1777\" data-start=\"1740\"\u003e\n\u003cli data-end=\"1751\" data-start=\"1740\" data-section-id=\"11sicy6\"\u003eBalance\u003c\/li\u003e\n\u003cli data-end=\"1767\" data-start=\"1752\" data-section-id=\"1mbpkza\"\u003eIntegration\u003c\/li\u003e\n\u003cli data-end=\"1777\" data-start=\"1768\" data-section-id=\"1nn0dl1\"\u003eDepth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1823\" data-start=\"1779\"\u003eIt does not overpower food.\u003cbr data-end=\"1809\" data-start=\"1806\"\u003eIt expands it.\u003c\/p\u003e\n\u003chr data-end=\"1828\" data-start=\"1825\"\u003e\n\u003ch2 data-end=\"1851\" data-start=\"1830\" data-section-id=\"1qd7e57\"\u003eProduct Details\u003c\/h2\u003e\n\u003ch3 data-end=\"1868\" data-start=\"1853\" data-section-id=\"lbjtps\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-end=\"1899\" data-start=\"1869\"\u003eChili pepper, koji, yuzu, salt\u003c\/p\u003e\n\u003ch3 data-end=\"1915\" data-start=\"1901\" data-section-id=\"13bznyx\"\u003eNet Weight\u003c\/h3\u003e\n\u003cp data-end=\"1919\" data-start=\"1916\"\u003e70g\u003c\/p\u003e\n\u003ch3 data-end=\"1935\" data-start=\"1921\" data-section-id=\"1e0p4us\"\u003eShelf Life\u003c\/h3\u003e\n\u003cp data-end=\"1942\" data-start=\"1936\"\u003e1 year\u003c\/p\u003e\n\u003ch3 data-end=\"1955\" data-start=\"1944\" data-section-id=\"w9x5of\"\u003eStorage\u003c\/h3\u003e\n\u003cp data-end=\"2009\" data-start=\"1956\"\u003eStore at room temperature\u003cbr data-end=\"1984\" data-start=\"1981\"\u003eRefrigerate after opening\u003c\/p\u003e\n\u003ch3 data-end=\"2049\" data-start=\"2011\" data-section-id=\"17bupr3\"\u003eNutritional Information (Per 100g)\u003c\/h3\u003e\n\u003cul data-end=\"2154\" data-start=\"2050\"\u003e\n\u003cli data-end=\"2070\" data-start=\"2050\" data-section-id=\"qah35s\"\u003eEnergy: 104 kcal\u003c\/li\u003e\n\u003cli data-end=\"2088\" data-start=\"2071\" data-section-id=\"t7ssrp\"\u003eProtein: 2.7g\u003c\/li\u003e\n\u003cli data-end=\"2102\" data-start=\"2089\" data-section-id=\"ijjcn4\"\u003eFat: 0.8g\u003c\/li\u003e\n\u003cli data-end=\"2127\" data-start=\"2103\" data-section-id=\"11gbfrs\"\u003eCarbohydrates: 21.9g\u003c\/li\u003e\n\u003cli data-end=\"2154\" data-start=\"2128\" data-section-id=\"1dei7sa\"\u003eSalt equivalent: 11.7g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2159\" data-start=\"2156\"\u003e\n\u003ch2 data-end=\"2194\" data-start=\"2161\" data-section-id=\"6lbtsl\"\u003eCrafted in Myoko, Niigata\u003c\/h2\u003e\n\u003cp data-end=\"2268\" data-start=\"2196\"\u003eStill made using traditional methods in one of Japan’s snowiest regions.\u003c\/p\u003e\n\u003cp data-end=\"2372\" data-start=\"2270\"\u003eNo shortcuts.\u003cbr data-end=\"2286\" data-start=\"2283\"\u003eNo artificial acceleration.\u003cbr data-end=\"2316\" data-start=\"2313\"\u003eOnly patience, fermentation, and generational knowledge.\u003c\/p\u003e\n\u003chr data-end=\"2377\" data-start=\"2374\"\u003e\n\u003ch2 data-end=\"2420\" data-start=\"2379\" data-section-id=\"1uc64e9\"\u003eWhy SpicedLore brings this to India\u003c\/h2\u003e\n\u003cp data-end=\"2469\" data-start=\"2422\"\u003eAt \u003cstrong data-end=\"2439\" data-start=\"2425\"\u003eSpicedLore\u003c\/strong\u003e, we search for products with:\u003c\/p\u003e\n\u003cul data-end=\"2520\" data-start=\"2470\"\u003e\n\u003cli data-end=\"2482\" data-start=\"2470\" data-section-id=\"1hdp39l\"\u003eheritage\u003c\/li\u003e\n\u003cli data-end=\"2500\" data-start=\"2483\" data-section-id=\"1x1hnd\"\u003ecraftsmanship\u003c\/li\u003e\n\u003cli data-end=\"2520\" data-start=\"2501\" data-section-id=\"1usdadv\"\u003eemotional depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2571\" data-start=\"2522\"\u003eThe Kanzuri brewer is a dear friend who believes:\u003c\/p\u003e\n\u003cblockquote data-end=\"2654\" data-start=\"2572\"\u003e\n\u003cp data-end=\"2654\" data-start=\"2574\"\u003eIndia understands spice not just as heat;\u003cbr\u003ebut as culture, memory, and emotion.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-end=\"2665\" data-start=\"2656\"\u003eWe agree.\u003c\/p\u003e\n\u003chr data-end=\"2670\" data-start=\"2667\"\u003e\n\u003ch2 data-end=\"2708\" data-start=\"2672\" data-section-id=\"17jktwl\"\u003eFor Those Who Appreciate Depth\u003c\/h2\u003e\n\u003cp data-end=\"2743\" data-start=\"2710\"\u003eThis is not every day chili paste.\u003c\/p\u003e\n\u003cp data-end=\"2753\" data-start=\"2745\"\u003eThis is: six years of patience in a single jar.\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":53996172869942,"sku":null,"price":1199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/8.jpg?v=1778070334"},{"product_id":"minobi-press-tamari","title":"MINOBI PRESS TAMARI","description":"\u003ch2 data-end=\"3424\" data-start=\"3395\" data-section-id=\"mevizf\"\u003eThe Pressed Kioke Tamari\u003c\/h2\u003e\n\u003ch3 data-end=\"3487\" data-start=\"3425\" data-section-id=\"16i972y\"\u003e100% Soybean • Naturally Gluten-Free • Aged Over Two Years\u003c\/h3\u003e\n\u003ch2 data-end=\"3585\" data-start=\"3531\" data-section-id=\"1y58zyw\"\u003eThe Deeper Continuation of the Fermentation Journey\u003c\/h2\u003e\n\u003cp data-end=\"3752\" data-start=\"3587\"\u003eMinobi represents another extraordinary expression of traditional tamari craftsmanship from Yamakawa Jozo.\u003c\/p\u003e\n\u003cp data-end=\"3898\" data-start=\"3754\"\u003eWhile Nagara captures the pure free-run extraction, Minobi reveals the deeper character remaining within the moromi after years of fermentation.\u003c\/p\u003e\n\u003cp data-end=\"3922\" data-start=\"3900\"\u003eBoth are brewed using:\u003c\/p\u003e\n\u003cul data-end=\"4036\" data-start=\"3923\"\u003e\n\u003cli data-end=\"3938\" data-start=\"3923\" data-section-id=\"1l2ygy\"\u003e100% soybeans\u003c\/li\u003e\n\u003cli data-end=\"3971\" data-start=\"3939\" data-section-id=\"1cemf66\"\u003etraditional Kioke fermentation\u003c\/li\u003e\n\u003cli data-end=\"4005\" data-start=\"3972\" data-section-id=\"1mfvb9p\"\u003esubterranean Nagara River water\u003c\/li\u003e\n\u003cli data-end=\"4036\" data-start=\"4006\" data-section-id=\"1tyxbrl\"\u003emore than two years of aging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4086\" data-start=\"4038\"\u003eBut Minobi follows a very different final stage.\u003c\/p\u003e\n\u003chr data-end=\"4091\" data-start=\"4088\"\u003e\n\u003ch1 data-end=\"4127\" data-start=\"4093\" data-section-id=\"11wv6eg\"\u003eThe Traditional Pressing Process\u003c\/h1\u003e\n\u003cp data-end=\"4135\" data-start=\"4129\"\u003eAfter:\u003c\/p\u003e\n\u003cul data-end=\"4220\" data-start=\"4136\"\u003e\n\u003cli data-end=\"4176\" data-start=\"4136\" data-section-id=\"j4h8r8\"\u003eNearly two years beneath stone weights\u003c\/li\u003e\n\u003cli data-end=\"4220\" data-start=\"4177\" data-section-id=\"92pdqe\"\u003eAnd months of natural dripping for Nagara\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4285\" data-start=\"4222\"\u003ethe remaining moromi becomes extraordinarily dense and compact.\u003c\/p\u003e\n\u003cp data-end=\"4395\" data-start=\"4287\"\u003eThe mash must then be manually dug out from the Kioke barrels by hand. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"4479\" data-start=\"4397\"\u003eThis is one of the most physically demanding stages of traditional tamari brewing.\u003c\/p\u003e\n\u003cp data-end=\"4510\" data-start=\"4481\"\u003eThe compacted moromi is then:\u003c\/p\u003e\n\u003cul data-end=\"4580\" data-start=\"4511\"\u003e\n\u003cli data-end=\"4535\" data-start=\"4511\" data-section-id=\"r41yym\"\u003eCarefully broken apart\u003c\/li\u003e\n\u003cli data-end=\"4544\" data-start=\"4536\" data-section-id=\"1lv7s4c\"\u003eSliced\u003c\/li\u003e\n\u003cli data-end=\"4563\" data-start=\"4545\" data-section-id=\"1732ydy\"\u003eWrapped in cloth\u003c\/li\u003e\n\u003cli data-end=\"4580\" data-start=\"4564\" data-section-id=\"qal9oc\"\u003eSlowly pressed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4614\" data-start=\"4582\"\u003eThis extraction process creates:\u003c\/p\u003e\n\u003ch1 data-end=\"4624\" data-start=\"4615\" data-section-id=\"1fdr892\"\u003eMinobi.\u003c\/h1\u003e\n\u003cp data-end=\"4741\" data-start=\"4626\"\u003eUnlike industrial pressing systems, the process remains slow, tactile, and deeply dependent on human craftsmanship.\u003c\/p\u003e\n\u003chr data-end=\"4746\" data-start=\"4743\"\u003e\n\u003ch1 data-end=\"4784\" data-start=\"4748\" data-section-id=\"l19rz0\"\u003eA Softer \u0026amp; More Rounded Expression\u003c\/h1\u003e\n\u003cp data-end=\"4851\" data-start=\"4786\"\u003eWhere Nagara delivers intensity and concentration, Minobi offers:\u003c\/p\u003e\n\u003cul data-end=\"4898\" data-start=\"4852\"\u003e\n\u003cli data-end=\"4861\" data-start=\"4852\" data-section-id=\"f5p952\"\u003eHarmony\u003c\/li\u003e\n\u003cli data-end=\"4872\" data-start=\"4862\" data-section-id=\"ky55re\"\u003eElegance\u003c\/li\u003e\n\u003cli data-end=\"4882\" data-start=\"4873\" data-section-id=\"r0ypv2\"\u003eBalance\u003c\/li\u003e\n\u003cli data-end=\"4898\" data-start=\"4883\" data-section-id=\"11ronmq\"\u003eRefined umami\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5037\" data-start=\"4900\"\u003eIts texture is smoother and slightly lighter, while still retaining the extraordinary depth created through long-term Kioke fermentation.\u003c\/p\u003e\n\u003ch2 data-end=\"5055\" data-start=\"5039\" data-section-id=\"1y9spqs\"\u003eTasting Notes\u003c\/h2\u003e\n\u003cul data-end=\"5169\" data-start=\"5056\"\u003e\n\u003cli data-end=\"5081\" data-start=\"5056\" data-section-id=\"6h1xu8\"\u003eRounded savory richness\u003c\/li\u003e\n\u003cli data-end=\"5106\" data-start=\"5082\" data-section-id=\"1a56p72\"\u003eGentle roasted soybean\u003c\/li\u003e\n\u003cli data-end=\"5119\" data-start=\"5107\" data-section-id=\"1eyseg1\"\u003eDeep umami\u003c\/li\u003e\n\u003cli data-end=\"5143\" data-start=\"5120\" data-section-id=\"dd44gb\"\u003eSoft mineral salinity\u003c\/li\u003e\n\u003cli data-end=\"5169\" data-start=\"5144\" data-section-id=\"sayf4y\"\u003eSmooth lingering finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5237\" data-start=\"5171\"\u003eMinobi is often considered exceptionally versatile in the kitchen.\u003c\/p\u003e\n\u003chr data-end=\"5242\" data-start=\"5239\"\u003e\n\u003ch1 data-end=\"5267\" data-start=\"5244\" data-section-id=\"17n5pnc\"\u003eCulinary Applications\u003c\/h1\u003e\n\u003cp data-end=\"5288\" data-start=\"5269\"\u003eIdeal uses include:\u003c\/p\u003e\n\u003cul data-end=\"5437\" data-start=\"5289\"\u003e\n\u003cli data-end=\"5315\" data-start=\"5289\" data-section-id=\"1s8dv7e\"\u003eEveryday premium cooking\u003c\/li\u003e\n\u003cli data-end=\"5327\" data-start=\"5316\" data-section-id=\"1a7ek3m\"\u003eMarinades\u003c\/li\u003e\n\u003cli data-end=\"5336\" data-start=\"5328\" data-section-id=\"1cdyk60\"\u003eBroths\u003c\/li\u003e\n\u003cli data-end=\"5347\" data-start=\"5337\" data-section-id=\"1v7j6gi\"\u003eYakitori\u003c\/li\u003e\n\u003cli data-end=\"5368\" data-start=\"5348\" data-section-id=\"1efkz1l\"\u003eGrilled vegetables\u003c\/li\u003e\n\u003cli data-end=\"5378\" data-start=\"5369\" data-section-id=\"1i8r10h\"\u003eDonburi\u003c\/li\u003e\n\u003cli data-end=\"5394\" data-start=\"5379\" data-section-id=\"39o2ff\"\u003eNoodle dishes\u003c\/li\u003e\n\u003cli data-end=\"5403\" data-start=\"5395\" data-section-id=\"1dxszta\"\u003eGlazes\u003c\/li\u003e\n\u003cli data-end=\"5412\" data-start=\"5404\" data-section-id=\"1ly8e1m\"\u003eSauces\u003c\/li\u003e\n\u003cli data-end=\"5437\" data-start=\"5413\" data-section-id=\"69tj82\"\u003eFinishing applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5485\" data-start=\"5439\"\u003eIt brings depth without overwhelming the dish.\u003c\/p\u003e\n\u003chr data-end=\"5490\" data-start=\"5487\"\u003e\n\u003ch1 data-end=\"5517\" data-start=\"5492\" data-section-id=\"ofar9p\"\u003eRespect for Ingredients\u003c\/h1\u003e\n\u003cp data-end=\"5601\" data-start=\"5519\"\u003eMinobi reflects an important philosophy within traditional Japanese craftsmanship:\u003c\/p\u003e\n\u003ch2 data-end=\"5633\" data-start=\"5603\" data-section-id=\"9riuqg\"\u003eNothing valuable is wasted.\u003c\/h2\u003e\n\u003cp data-end=\"5784\" data-start=\"5635\"\u003eRather than discarding the moromi after free-run extraction, Yamakawa Jozo carefully continues the fermentation journey through traditional pressing.\u003c\/p\u003e\n\u003cp data-end=\"5809\" data-start=\"5786\"\u003eThis approach reflects:\u003c\/p\u003e\n\u003cul data-end=\"5878\" data-start=\"5810\"\u003e\n\u003cli data-end=\"5820\" data-start=\"5810\" data-section-id=\"1qbgxyh\"\u003ePatience\u003c\/li\u003e\n\u003cli data-end=\"5830\" data-start=\"5821\" data-section-id=\"fvgtu6\"\u003eRespect\u003c\/li\u003e\n\u003cli data-end=\"5848\" data-start=\"5831\" data-section-id=\"1o4cw6u\"\u003eResourcefulness\u003c\/li\u003e\n\u003cli data-end=\"5878\" data-start=\"5849\" data-section-id=\"1cwl5cg\"\u003eDedication to craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5924\" data-start=\"5880\"\u003eMinobi is therefore not a secondary product.\u003c\/p\u003e\n\u003cp data-end=\"6001\" data-start=\"5926\"\u003eIt is another beautiful expression of the same living fermentation process.\u003c\/p\u003e\n\u003chr data-end=\"6006\" data-start=\"6003\"\u003e\n\u003ch1 data-end=\"6025\" data-start=\"6008\" data-section-id=\"h6h7an\"\u003eProduct Details\u003c\/h1\u003e\n\u003ch2 data-end=\"6041\" data-start=\"6027\" data-section-id=\"13off3n\"\u003eIngredients\u003c\/h2\u003e\n\u003cul data-end=\"6073\" data-start=\"6042\"\u003e\n\u003cli data-end=\"6049\" data-start=\"6042\" data-section-id=\"17bexz1\"\u003eWater\u003c\/li\u003e\n\u003cli data-end=\"6066\" data-start=\"6050\" data-section-id=\"s66vgv\"\u003eWhole soybeans\u003c\/li\u003e\n\u003cli data-end=\"6073\" data-start=\"6067\" data-section-id=\"1j4djmq\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"6084\" data-start=\"6075\" data-section-id=\"11kwdip\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-end=\"6107\" data-start=\"6085\"\u003eGifu Prefecture, Japan\u003c\/p\u003e\n\u003ch2 data-end=\"6124\" data-start=\"6109\" data-section-id=\"19y3bbv\"\u003eFermentation\u003c\/h2\u003e\n\u003cp data-end=\"6169\" data-start=\"6125\"\u003eTraditional Kioke wooden barrel fermentation\u003c\/p\u003e\n\u003ch2 data-end=\"6186\" data-start=\"6171\" data-section-id=\"m41ba\"\u003eAging Period\u003c\/h2\u003e\n\u003cp data-end=\"6199\" data-start=\"6187\"\u003eOver 2 years\u003c\/p\u003e\n\u003ch2 data-end=\"6221\" data-start=\"6201\" data-section-id=\"1ay5n3z\"\u003eExtraction Method\u003c\/h2\u003e\n\u003cp data-end=\"6252\" data-start=\"6222\"\u003eTraditional pressed extraction\u003c\/p\u003e\n\u003ch2 data-end=\"6270\" data-start=\"6254\" data-section-id=\"u5yds\"\u003eGluten Status\u003c\/h2\u003e\n\u003cp data-end=\"6292\" data-start=\"6271\"\u003eNaturally gluten-free\u003c\/p\u003e\n\u003chr data-end=\"6297\" data-start=\"6294\"\u003e\n\u003ch1 data-end=\"6332\" data-start=\"6299\" data-section-id=\"fbmkpo\"\u003eA Living Fermentation Tradition\u003c\/h1\u003e\n\u003cp data-end=\"6460\" data-start=\"6334\"\u003eBoth Nagara and Minobi are produced in extremely limited quantities by one of Japan’s last traditional Kioke tamari breweries.\u003c\/p\u003e\n\u003cp data-end=\"6477\" data-start=\"6462\"\u003eThey represent:\u003c\/p\u003e\n\u003cul data-end=\"6612\" data-start=\"6478\"\u003e\n\u003cli data-end=\"6507\" data-start=\"6478\" data-section-id=\"19x3tc9\"\u003eLiving fermentation culture\u003c\/li\u003e\n\u003cli data-end=\"6536\" data-start=\"6508\" data-section-id=\"1yyl4eq\"\u003eGenerational craftsmanship\u003c\/li\u003e\n\u003cli data-end=\"6559\" data-start=\"6537\" data-section-id=\"bea0xc\"\u003eMicrobial complexity\u003c\/li\u003e\n\u003cli data-end=\"6582\" data-start=\"6560\" data-section-id=\"luw12a\"\u003eSlow food philosophy\u003c\/li\u003e\n\u003cli data-end=\"6612\" data-start=\"6583\" data-section-id=\"kolkur\"\u003eAuthentic Japanese heritage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"6792\" data-start=\"6614\"\u003eAnd through SpicedLore, these rare expressions of Japanese fermentation are now available in India in highly limited allocations.\u003c\/p\u003e\n\u003chr data-end=\"6297\" data-start=\"6294\"\u003e\n\u003ch1 data-end=\"4159\" data-start=\"4132\" data-section-id=\"a6ihgh\"\u003eAllocation \u0026amp; Availability\u003c\/h1\u003e\n\u003cp data-end=\"4281\" data-start=\"4161\"\u003eBecause authentic Kioke tamari production remains naturally limited, annual allocations for India are highly restricted.\u003c\/p\u003e\n\u003cp data-end=\"4359\" data-start=\"4283\"\u003eFor the next 2–3 years, the Indian market allocation will remain limited to:\u003c\/p\u003e\n\u003ch1 data-end=\"4385\" data-start=\"4361\" data-section-id=\"x7qrcv\"\u003e360 bottles of 300ml\u003c\/h1\u003e\n\u003cp data-end=\"4391\" data-start=\"4386\"\u003eand\u003c\/p\u003e\n\u003ch1 data-end=\"4414\" data-start=\"4392\" data-section-id=\"pt2kqh\"\u003e360 bottles of 500ml\u003c\/h1\u003e\n\u003cp data-end=\"4442\" data-start=\"4416\"\u003eacross the entire country.\u003c\/p\u003e\n\u003cp data-end=\"4559\" data-start=\"4444\"\u003eTo preserve responsible year-round availability, only a small monthly release is made available through SpicedLore.\u003c\/p\u003e\n\u003ch2 data-end=\"4599\" data-start=\"4561\" data-section-id=\"15f3h9p\"\u003eApproximately 30 bottles per month.\u003c\/h2\u003e\n\u003cp data-end=\"4754\" data-start=\"4601\"\u003eThis limited release reflects the realities of traditional artisanal production; where integrity, patience, and preservation take precedence over scale.\u003c\/p\u003e\n\u003chr data-end=\"4759\" data-start=\"4756\"\u003e\n\u003ch1 data-end=\"4782\" data-start=\"4761\" data-section-id=\"zt0xgh\"\u003eCulinary Allocation\u003c\/h1\u003e\n\u003cp data-end=\"4831\" data-start=\"4784\"\u003eMinobi has become increasingly respected among:\u003c\/p\u003e\n\u003cul data-end=\"4950\" data-start=\"4832\"\u003e\n\u003cli data-end=\"4839\" data-start=\"4832\" data-section-id=\"16c0p03\"\u003eChefs\u003c\/li\u003e\n\u003cli data-end=\"4862\" data-start=\"4840\" data-section-id=\"1myqj2\"\u003eYakitori specialists\u003c\/li\u003e\n\u003cli data-end=\"4884\" data-start=\"4863\" data-section-id=\"1mledxl\"\u003eOmakase restaurants\u003c\/li\u003e\n\u003cli data-end=\"4916\" data-start=\"4885\" data-section-id=\"1dn9pkj\"\u003eFermentation-focused kitchens\u003c\/li\u003e\n\u003cli data-end=\"4950\" data-start=\"4917\" data-section-id=\"e1rkqc\"\u003eModern Japanese dining programs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5071\" data-start=\"4952\"\u003eBecause availability remains exceptionally limited, culinary partners are encouraged to reserve allocations in advance.\u003c\/p\u003e\n\u003cp data-end=\"5078\" data-start=\"5073\"\u003eOnly:\u003c\/p\u003e\n\u003ch2 data-end=\"5117\" data-start=\"5080\" data-section-id=\"1e4tzla\"\u003e30% of the annual 500ml allocation\u003c\/h2\u003e\n\u003cp data-end=\"5175\" data-start=\"5119\"\u003ecan be dedicated toward restaurant and B2B partnerships.\u003c\/p\u003e\n\u003cp data-end=\"5221\" data-start=\"5177\"\u003eFor reservations and professional inquiries:\u003c\/p\u003e\n\u003ch2 data-end=\"5247\" data-start=\"5223\" data-section-id=\"84fu2h\"\u003e\u003ca rel=\"noopener\" class=\"decorated-link cursor-pointer\" data-end=\"5247\" data-start=\"5226\"\u003eTrust@ttcoventure.com\u003cspan class=\"ms-0.5 inline-block align-middle leading-none\" aria-hidden=\"true\"\u003e\u003csvg class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\" data-rtl-flip=\"\" aria-hidden=\"true\" height=\"20\" width=\"20\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\u003cuse fill=\"currentColor\" href=\"\/cdn\/assets\/sprites-core-45720d6d.svg#304883\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/h2\u003e\n\u003chr data-end=\"5252\" data-start=\"5249\"\u003e\n\u003ch1 data-end=\"5286\" data-start=\"5254\" data-section-id=\"124udve\"\u003eExclusively Through SpicedLore\u003c\/h1\u003e\n\u003cp data-end=\"5362\" data-start=\"5288\"\u003eYamakawa Jozo Minobi is available in India exclusively through SpicedLore.\u003c\/p\u003e\n\u003cp data-end=\"5430\" data-start=\"5364\"\u003eOrders are dispatched promptly while allocations remain available.\u003c\/p\u003e\n\u003cp data-end=\"5551\" data-start=\"5432\"\u003eIn the rare event that allocations are exhausted faster than anticipated, affected orders will be refunded immediately.\u003c\/p\u003e\n\u003cp data-end=\"5633\" data-start=\"5553\"\u003eThank you for supporting one of Japan’s last traditional Kioke tamari breweries.\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"300 ML","offer_id":54018065826102,"sku":null,"price":2100.0,"currency_code":"INR","in_stock":true},{"title":"500 ML","offer_id":54018065858870,"sku":null,"price":3000.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Screenshot_20260512-085106_Instagram.webp?v=1778561482"},{"product_id":"sakura-smoked-sh-oyu","title":"Sakura Smoked Shōyu","description":"\u003ch2\u003eA Rare Expression of Smoke, Blossom \u0026amp; Time\u003c\/h2\u003e\n\u003cp\u003eCrafted in Japan by Yugeta Shoyu, a family-run brewery established in 1923, this extraordinary smoked shōyu begins with naturally brewed soy sauce made from carefully selected soybeans, wheat, water, and salt.\u003c\/p\u003e\n\u003cp\u003eIt is then gently smoked over Sakura (Cherry Blossom) wood, creating a remarkably elegant flavour profile that combines deep umami, subtle sweetness, and refined smokiness.\u003c\/p\u003e\n\u003cp\u003eUnlike ordinary soy sauces, Yugeta Sakura Smoked Shōyu is designed to be a finishing ingredient; a final flourish that transforms a dish from good to unforgettable.\u003c\/p\u003e\n\u003cp\u003eExclusively Imported to India by SpicedLore.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\u003cp\u003e✓ Crafted in Japan by Yugeta Shoyu since 1923\u003c\/p\u003e\n\u003cp\u003e✓ Smoked over authentic Sakura (Cherry Blossom) wood\u003c\/p\u003e\n\u003cp\u003e✓ Crafted from traditionally brewed wooden barrel-aged shōyu\u003c\/p\u003e\n\u003cp\u003e✓ Rich umami with elegant natural smokiness\u003c\/p\u003e\n\u003cp\u003e✓ No artificial smoke flavouring\u003c\/p\u003e\n\u003cp\u003e✓ Perfect for both Japanese and contemporary cuisine\u003c\/p\u003e\n\u003cp\u003e✓ Exclusive Japanese import available in India\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003ch3\u003eAroma\u003c\/h3\u003e\n\u003cp\u003eDelicate cherry wood smoke, toasted grains, caramelised umami, and subtle floral notes.\u003c\/p\u003e\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\u003cp\u003eA harmonious balance of savoury depth, natural sweetness, and refined smokiness.\u003c\/p\u003e\n\u003ch3\u003eFinish\u003c\/h3\u003e\n\u003cp\u003eLong, smooth, and lingering with elegant notes of wood smoke and fermented soy.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhat Makes It Special?\u003c\/h2\u003e\n\u003cp\u003eMost smoked sauces overwhelm.\u003c\/p\u003e\n\u003cp\u003eYugeta Sakura Smoked Shōyu is different.\u003c\/p\u003e\n\u003cp\u003eThe smoking process is intentionally restrained, allowing the character of the naturally brewed shōyu to remain at the forefront while introducing layers of complexity from Sakura wood smoke.\u003c\/p\u003e\n\u003cp\u003eThe result is a sophisticated condiment that enhances ingredients rather than masking them.\u003c\/p\u003e\n\u003cp\u003eA few drops are all it takes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003ePerfect With\u003c\/h2\u003e\n\u003cp\u003e• Sushi \u0026amp; Sashimi\u003c\/p\u003e\n\u003cp\u003e• Grilled Seafood \u0026amp; meat\u003c\/p\u003e\n\u003cp\u003e• Yakitori\u003c\/p\u003e\n\u003cp\u003e• Roasted Vegetables\u003c\/p\u003e\n\u003cp\u003e• Ramen \u0026amp; Udon\u003c\/p\u003e\n\u003cp\u003e• Fried Eggs\u003c\/p\u003e\n\u003cp\u003e• Rice Bowls\u003c\/p\u003e\n\u003cp\u003e• Cheese Boards\u003c\/p\u003e\n\u003cp\u003e• Avocado Toast\u003c\/p\u003e\n\u003cp\u003e• Barbecue \u0026amp; Smoked Dishes\u003c\/p\u003e\n\u003cp\u003e• Cocktails \u0026amp; Marinades\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHow To Use\u003c\/h2\u003e\n\u003cp\u003eUse as a finishing sauce just before serving.\u003c\/p\u003e\n\u003cp\u003eDrizzle over grilled fish, steaks, roasted vegetables, eggs, sushi, rice bowls, noodles, or even fresh mozzarella and burrata.\u003c\/p\u003e\n\u003cp\u003eIts elegant smokiness can also elevate dressings, marinades, cocktails, and contemporary fusion cuisine.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhat Makes This Worth it?\u003c\/h2\u003e\n\u003cp\u003eThis is not a mass-produced soy sauce.\u003c\/p\u003e\n\u003cp\u003eYugeta Sakura Smoked Shōyu is crafted by a century-old Japanese brewery using traditional brewing methods, naturally fermented shōyu, and a specialised Sakura wood smoking process rarely seen outside Japan.\u003c\/p\u003e\n\u003cp\u003eEvery bottle represents generations of craftsmanship, patience, and expertise.\u003c\/p\u003e\n\u003cp\u003eWhen you purchase Yugeta Sakura Smoked Shōyu, you're not simply buying a condiment.\u003c\/p\u003e\n\u003cp\u003eYou're experiencing a rare expression of Japanese culinary culture.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAbout Yugeta Shoyu\u003c\/h2\u003e\n\u003cp\u003eFounded in 1923 in Saitama, Japan, Yugeta Shoyu has spent over a century preserving the art of authentic Japanese shōyu making.\u003c\/p\u003e\n\u003cp\u003eToday, the brewery continues to uphold its commitment to traditional craftsmanship, natural brewing, and uncompromising quality, producing some of Japan's most respected artisan soy sauces.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eTime. Craft. Culture.\u003c\/h3\u003e\n\u003ch3\u003eSmoked over Cherry Blossom Wood.\u003c\/h3\u003e\n\u003ch3\u003eCrafted from Wooden Barrel-Aged Shōyu.\u003c\/h3\u003e\n\u003ch3\u003eExclusively Imported to India by SpicedLore.\u003c\/h3\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":54123128815926,"sku":null,"price":999.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/SmokedShoyu1.webp?v=1781523943"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/collections\/8.jpg?v=1786134101","url":"https:\/\/spicedlore.com\/collections\/best-sellers.oembed","provider":"SpicedLore","version":"1.0","type":"link"}