{"title":"Featured","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-3-year-aged","title":"KANZURI — 3 YEAR AGED","description":"\u003ch2 data-section-id=\"ir9hpz\" data-start=\"2924\" data-end=\"2950\"\u003e The Original Expression\u003c\/h2\u003e\n\u003cp data-start=\"2952\" data-end=\"3014\"\u003eThe iconic fermented chili-yuzu condiment from Niigata, Japan. Featured on Business Insider’s “So Expensive”\u003c\/p\u003e\n\u003cp data-start=\"3016\" data-end=\"3039\"\u003eAged and fermented for:\u003c\/p\u003e\n\u003ch2 data-section-id=\"1yhpa4q\" data-start=\"3040\" data-end=\"3054\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3043\" data-end=\"3054\"\u003e3 years\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3056\" data-end=\"3084\"\u003eCrafted traditionally using:\u003c\/p\u003e\n\u003cul data-start=\"3085\" data-end=\"3143\"\u003e\n\u003cli data-section-id=\"98jv6h\" data-start=\"3085\" data-end=\"3111\"\u003eJapanese chili peppers\u003c\/li\u003e\n\u003cli data-section-id=\"11f97rm\" data-start=\"3112\" data-end=\"3125\"\u003eRice koji\u003c\/li\u003e\n\u003cli data-section-id=\"2343e3\" data-start=\"3126\" data-end=\"3134\"\u003eYuzu\u003c\/li\u003e\n\u003cli data-section-id=\"69kgf6\" data-start=\"3135\" data-end=\"3143\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"3145\" data-end=\"3148\"\u003e\n\u003ch2 data-section-id=\"d2zzph\" data-start=\"3150\" data-end=\"3179\"\u003e❄ A Tradition Born in Snow\u003c\/h2\u003e\n\u003cp data-start=\"3181\" data-end=\"3272\"\u003eEvery winter, salted chilies are spread over snow fields in a centuries-old process called:\u003c\/p\u003e\n\u003ch2 data-section-id=\"2b2j88\" data-start=\"3273\" data-end=\"3287\"\u003eYukisarashi\u003c\/h2\u003e\n\u003cp data-start=\"3289\" data-end=\"3302\"\u003eThis process:\u003c\/p\u003e\n\u003cul data-start=\"3303\" data-end=\"3373\"\u003e\n\u003cli data-section-id=\"7hmk5x\" data-start=\"3303\" data-end=\"3324\"\u003esoftens harshness\u003c\/li\u003e\n\u003cli data-section-id=\"18n7mcn\" data-start=\"3325\" data-end=\"3342\"\u003emellows spice\u003c\/li\u003e\n\u003cli data-section-id=\"4tjfp7\" data-start=\"3343\" data-end=\"3373\"\u003eenhances natural sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3375\" data-end=\"3438\"\u003eThe result is a condiment impossible to replicate industrially.\u003c\/p\u003e\n\u003chr data-start=\"3440\" data-end=\"3443\"\u003e\n\u003ch2 data-section-id=\"xmgzfl\" data-start=\"3445\" data-end=\"3476\"\u003eA More Defined Expression\u003c\/h2\u003e\n\u003cp data-start=\"3478\" data-end=\"3493\"\u003eAt three years:\u003c\/p\u003e\n\u003cul data-start=\"3494\" data-end=\"3594\"\u003e\n\u003cli data-section-id=\"v8o4yn\" data-start=\"3494\" data-end=\"3521\"\u003ethe yuzu remains bright\u003c\/li\u003e\n\u003cli data-section-id=\"1ge8qpl\" data-start=\"3522\" data-end=\"3554\"\u003ethe chili remains expressive\u003c\/li\u003e\n\u003cli data-section-id=\"e7ccyo\" data-start=\"3555\" data-end=\"3594\"\u003ethe koji creates gentle umami depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3596\" data-end=\"3606\"\u003eYou taste:\u003c\/p\u003e\n\u003cul data-start=\"3607\" data-end=\"3645\"\u003e\n\u003cli data-section-id=\"15wtvaa\" data-start=\"3607\" data-end=\"3617\"\u003ecitrus\u003c\/li\u003e\n\u003cli data-section-id=\"x5d43a\" data-start=\"3618\" data-end=\"3634\"\u003efermentation\u003c\/li\u003e\n\u003cli data-section-id=\"59i7bx\" data-start=\"3635\" data-end=\"3645\"\u003ewarmth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3647\" data-end=\"3670\"\u003eClearly and distinctly.\u003c\/p\u003e\n\u003chr data-start=\"3672\" data-end=\"3675\"\u003e\n\u003ch2 data-section-id=\"71hpca\" data-start=\"3677\" data-end=\"3696\"\u003eTasting Notes\u003c\/h2\u003e\n\u003ch3 data-section-id=\"70unhy\" data-start=\"3698\" data-end=\"3707\"\u003eAroma\u003c\/h3\u003e\n\u003cp data-start=\"3708\" data-end=\"3754\"\u003eFresh yuzu zest with lively fermentation notes\u003c\/p\u003e\n\u003ch3 data-section-id=\"tfpbzf\" data-start=\"3756\" data-end=\"3766\"\u003ePalate\u003c\/h3\u003e\n\u003cul data-start=\"3767\" data-end=\"3838\"\u003e\n\u003cli data-section-id=\"prj1e8\" data-start=\"3767\" data-end=\"3788\"\u003eClean citrus lift\u003c\/li\u003e\n\u003cli data-section-id=\"18pqki4\" data-start=\"3789\" data-end=\"3810\"\u003eMild elegant heat\u003c\/li\u003e\n\u003cli data-section-id=\"n0ufh3\" data-start=\"3811\" data-end=\"3838\"\u003eStructured umami finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1n71tnc\" data-start=\"3840\" data-end=\"3854\"\u003eExperience\u003c\/h3\u003e\n\u003cblockquote data-start=\"3855\" data-end=\"3925\"\u003e\n\u003cp data-start=\"3857\" data-end=\"3925\"\u003eThe ingredients still speak individually; beautifully and clearly.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr data-start=\"3927\" data-end=\"3930\"\u003e\n\u003ch2 data-section-id=\"1u5owvg\" data-start=\"3932\" data-end=\"3948\"\u003eHow To Use\u003c\/h2\u003e\n\u003cp data-start=\"3950\" data-end=\"3963\"\u003ePerfect with:\u003c\/p\u003e\n\u003cul data-start=\"3964\" data-end=\"4043\"\u003e\n\u003cli data-section-id=\"1tc4ggx\" data-start=\"3964\" data-end=\"3980\"\u003eGrilled fish\u003c\/li\u003e\n\u003cli data-section-id=\"83fi09\" data-start=\"3981\" data-end=\"3992\"\u003eChicken\u003c\/li\u003e\n\u003cli data-section-id=\"1lda56d\" data-start=\"3993\" data-end=\"4008\"\u003eRice dishes\u003c\/li\u003e\n\u003cli data-section-id=\"zj36b4\" data-start=\"4009\" data-end=\"4020\"\u003eHot pot\u003c\/li\u003e\n\u003cli data-section-id=\"ajtbq0\" data-start=\"4021\" data-end=\"4043\"\u003eUdon, ramen \u0026amp; soba\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4045\" data-end=\"4066\"\u003eExcellent mixed into:\u003c\/p\u003e\n\u003cul data-start=\"4067\" data-end=\"4128\"\u003e\n\u003cli data-section-id=\"8cl1o\" data-start=\"4067\" data-end=\"4080\"\u003eSoy sauce\u003c\/li\u003e\n\u003cli data-section-id=\"uebm1i\" data-start=\"4081\" data-end=\"4090\"\u003ePonzu\u003c\/li\u003e\n\u003cli data-section-id=\"3amwur\" data-start=\"4091\" data-end=\"4110\"\u003eSalad dressings\u003c\/li\u003e\n\u003cli data-section-id=\"dh1cl2\" data-start=\"4111\" data-end=\"4128\"\u003eSesame sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4130\" data-end=\"4133\"\u003e\n\u003ch2 data-section-id=\"1plke3o\" data-start=\"4135\" data-end=\"4163\"\u003eWhy Chefs Love Kanzuri\u003c\/h2\u003e\n\u003cp data-start=\"4165\" data-end=\"4194\"\u003eUnlike aggressive hot sauces:\u003c\/p\u003e\n\u003cul data-start=\"4195\" data-end=\"4280\"\u003e\n\u003cli data-section-id=\"1etsofc\" data-start=\"4195\" data-end=\"4235\"\u003eKanzuri enhances rather than dominates\u003c\/li\u003e\n\u003cli data-section-id=\"1h5hsks\" data-start=\"4236\" data-end=\"4280\"\u003eHeat supports flavor instead of masking it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4282\" data-end=\"4303\"\u003eIt behaves more like:\u003c\/p\u003e\n\u003cblockquote data-start=\"4304\" data-end=\"4340\"\u003e\n\u003cp data-start=\"4306\" data-end=\"4340\"\u003eA fine seasoning than a condiment.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr data-start=\"4342\" data-end=\"4345\"\u003e\n\u003ch2 data-section-id=\"1qd7e57\" data-start=\"4347\" data-end=\"4368\"\u003eProduct Details\u003c\/h2\u003e\n\u003ch3 data-section-id=\"lbjtps\" data-start=\"4370\" data-end=\"4385\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"4386\" data-end=\"4428\"\u003eChili peppers (domestic), koji, yuzu, salt\u003c\/p\u003e\n\u003ch3 data-section-id=\"13bznyx\" data-start=\"4430\" data-end=\"4444\"\u003eNet Weight\u003c\/h3\u003e\n\u003cp data-start=\"4445\" data-end=\"4448\"\u003e70g\u003c\/p\u003e\n\u003ch3 data-section-id=\"1e0p4us\" data-start=\"4450\" data-end=\"4464\"\u003eShelf Life\u003c\/h3\u003e\n\u003cp data-start=\"4465\" data-end=\"4471\"\u003e1 year\u003c\/p\u003e\n\u003ch3 data-section-id=\"w9x5of\" data-start=\"4473\" data-end=\"4484\"\u003eStorage\u003c\/h3\u003e\n\u003cp data-start=\"4485\" data-end=\"4538\"\u003eStore at room temperature\u003cbr data-start=\"4510\" data-end=\"4513\"\u003eRefrigerate after opening\u003c\/p\u003e\n\u003ch3 data-section-id=\"17bupr3\" data-start=\"4540\" data-end=\"4578\"\u003eNutritional Information (Per 100g)\u003c\/h3\u003e\n\u003cul data-start=\"4579\" data-end=\"4683\"\u003e\n\u003cli data-section-id=\"qah35s\" data-start=\"4579\" data-end=\"4599\"\u003eEnergy: 104 kcal\u003c\/li\u003e\n\u003cli data-section-id=\"t7ssrp\" data-start=\"4600\" data-end=\"4617\"\u003eProtein: 2.7g\u003c\/li\u003e\n\u003cli data-section-id=\"ijjcn4\" data-start=\"4618\" data-end=\"4631\"\u003eFat: 0.8g\u003c\/li\u003e\n\u003cli data-section-id=\"11gbfrs\" data-start=\"4632\" data-end=\"4656\"\u003eCarbohydrates: 21.9g\u003c\/li\u003e\n\u003cli data-section-id=\"1dei7sa\" data-start=\"4657\" data-end=\"4683\"\u003eSalt equivalent: 11.7g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4685\" data-end=\"4688\"\u003e\n\u003ch2 data-section-id=\"1viieg8\" data-start=\"4690\" data-end=\"4730\"\u003eCrafted Traditionally in Niigata\u003c\/h2\u003e\n\u003cp data-start=\"4732\" data-end=\"4759\"\u003eStill produced the old way:\u003c\/p\u003e\n\u003cul data-start=\"4760\" data-end=\"4799\"\u003e\n\u003cli data-section-id=\"6bjqyi\" data-start=\"4760\" data-end=\"4770\"\u003eSlowly\u003c\/li\u003e\n\u003cli data-section-id=\"13wruk5\" data-start=\"4771\" data-end=\"4785\"\u003eSeasonally\u003c\/li\u003e\n\u003cli data-section-id=\"141tgtz\" data-start=\"4786\" data-end=\"4799\"\u003eCarefully\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4801\" data-end=\"4859\"\u003eA rare surviving example of Japanese fermentation culture.\u003c\/p\u003e\n\u003chr data-start=\"4861\" data-end=\"4864\"\u003e\n\u003ch2 data-section-id=\"98t0m1\" data-start=\"4866\" data-end=\"4893\"\u003eCurated by SpicedLore\u003c\/h2\u003e\n\u003cp data-start=\"4895\" data-end=\"4917\"\u003eWe don’t chase trends.\u003c\/p\u003e\n\u003cp data-start=\"4919\" data-end=\"4947\"\u003eWe search for products with:\u003c\/p\u003e\n\u003cul data-start=\"4948\" data-end=\"4984\"\u003e\n\u003cli data-section-id=\"1lr3h9p\" data-start=\"4948\" data-end=\"4956\"\u003eSoul\u003c\/li\u003e\n\u003cli data-section-id=\"1l4t8qz\" data-start=\"4957\" data-end=\"4966\"\u003eStory\u003c\/li\u003e\n\u003cli data-section-id=\"1x1hnd\" data-start=\"4967\" data-end=\"4984\"\u003eCraftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4986\" data-end=\"5042\"\u003eKanzuri represents everything we believe food should be.\u003c\/p\u003e\n\u003chr data-start=\"5044\" data-end=\"5047\"\u003e\n\u003ch2 data-section-id=\"gpxe5m\" data-start=\"5049\" data-end=\"5074\"\u003eEveryday Refinement\u003c\/h2\u003e\n\u003cp data-start=\"5076\" data-end=\"5106\"\u003eNot overwhelming.\u003cbr data-start=\"5093\" data-end=\"5096\"\u003eNot harsh.\u003c\/p\u003e\n\u003cp data-start=\"5108\" data-end=\"5113\"\u003eJust:\u003c\/p\u003e\n\u003cblockquote data-start=\"5114\" data-end=\"5167\"\u003e\n\u003cp data-start=\"5116\" data-end=\"5167\"\u003eBalanced heat, citrus, and umami;\u003cbr\u003eshaped by time.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":53996209537334,"sku":null,"price":799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/kanzuri3_webp.jpg?v=1778072381"},{"product_id":"nagara-tamari","title":"NAGARA DRIP TAMARI","description":"\u003ch2 data-section-id=\"qg6iwd\" data-start=\"11\" data-end=\"41\"\u003eThe Free-Run Kioke Tamari\u003c\/h2\u003e\n\u003ch3 data-section-id=\"16i972y\" data-start=\"42\" data-end=\"104\"\u003e100% Soybean • Naturally Gluten-Free • Aged Over Two Years\u003c\/h3\u003e\n\u003ch2 data-section-id=\"1fqz3zt\" data-start=\"148\" data-end=\"205\"\u003eA Rare Expression of Traditional Japanese Fermentation\u003c\/h2\u003e\n\u003cp data-start=\"207\" data-end=\"325\"\u003eNagara is one of the most refined and labor-intensive expressions of traditional tamari still produced in Japan today.\u003c\/p\u003e\n\u003cp data-start=\"327\" data-end=\"477\"\u003eCrafted by Yamakawa Jozo in Gifu Prefecture, this exceptional Kioke tamari is brewed using:\u003c\/p\u003e\n\u003cul data-start=\"478\" data-end=\"588\"\u003e\n\u003cli data-section-id=\"1i71f2a\" data-start=\"478\" data-end=\"513\"\u003e100% whole soybeans grown in Gifu\u003c\/li\u003e\n\u003cli data-section-id=\"1w89ruz\" data-start=\"514\" data-end=\"538\"\u003eDomestic Japanese salt\u003c\/li\u003e\n\u003cli data-section-id=\"1m3t1uv\" data-start=\"539\" data-end=\"588\"\u003eSubterranean water from the Nagara River system\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"590\" data-end=\"607\"\u003eNo wheat is used.\u003c\/p\u003e\n\u003cp data-start=\"609\" data-end=\"746\"\u003eThe result is a naturally gluten-free tamari with extraordinary depth, concentration, and elegance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"748\" data-end=\"751\"\u003e\n\u003ch1 data-section-id=\"1dyl7zo\" data-start=\"753\" data-end=\"779\"\u003eWhat Makes Nagara Unique\u003c\/h1\u003e\n\u003cp data-start=\"781\" data-end=\"814\"\u003eNagara is not simply aged tamari.\u003c\/p\u003e\n\u003cp data-start=\"816\" data-end=\"836\"\u003eIt is a traditional:\u003c\/p\u003e\n\u003ch2 data-section-id=\"e0od88\" data-start=\"837\" data-end=\"858\"\u003e“Free-run” tamari.\u003c\/h2\u003e\n\u003cp data-start=\"860\" data-end=\"985\"\u003eAfter nearly two years of fermentation inside living cedar Kioke barrels, the tamari is not aggressively pressed immediately.\u003c\/p\u003e\n\u003cp data-start=\"987\" data-end=\"1082\"\u003eInstead, the liquid is allowed to emerge naturally through gravity alone using the traditional:\u003c\/p\u003e\n\u003ch2 data-section-id=\"kn8um2\" data-start=\"1083\" data-end=\"1111\"\u003eKibiki extraction method.\u003c\/h2\u003e\n\u003cp data-start=\"1113\" data-end=\"1174\"\u003eThis slow natural dripping stage continues for approximately:\u003c\/p\u003e\n\u003ch1 data-section-id=\"1v494gt\" data-start=\"1175\" data-end=\"1188\"\u003e3–6 months.\u003c\/h1\u003e\n\u003cp data-start=\"1190\" data-end=\"1203\"\u003eDrop by drop.\u003c\/p\u003e\n\u003cp data-start=\"1205\" data-end=\"1294\"\u003eNo mechanical force.\u003cbr data-start=\"1225\" data-end=\"1228\"\u003eNo accelerated extraction.\u003cbr data-start=\"1254\" data-end=\"1257\"\u003eOnly time, gravity, and fermentation.\u003c\/p\u003e\n\u003cp data-start=\"1296\" data-end=\"1428\"\u003eBecause only the naturally flowing liquid is collected, the yield remains extraordinarily low. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1430\" data-end=\"1433\"\u003e\n\u003ch1 data-section-id=\"pz3ds0\" data-start=\"1435\" data-end=\"1467\"\u003eTraditional Kioke Fermentation\u003c\/h1\u003e\n\u003cp data-start=\"1469\" data-end=\"1597\"\u003eLess than 1% of soy sauce production in Japan still uses traditional Kioke wooden barrels. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1599\" data-end=\"1685\"\u003eAt Yamakawa Jozo, these living cedar barrels remain central to the brewery’s identity.\u003c\/p\u003e\n\u003cp data-start=\"1687\" data-end=\"1759\"\u003eOver decades, the wood develops its own microbial ecosystem composed of:\u003c\/p\u003e\n\u003cul data-start=\"1760\" data-end=\"1825\"\u003e\n\u003cli data-section-id=\"1l4carb\" data-start=\"1760\" data-end=\"1773\"\u003eYeasts\u003c\/li\u003e\n\u003cli data-section-id=\"f64eef\" data-start=\"1774\" data-end=\"1795\"\u003eBeneficial bacteria\u003c\/li\u003e\n\u003cli data-section-id=\"1wcua8t\" data-start=\"1796\" data-end=\"1825\"\u003eFermentation microorganisms\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1827\" data-end=\"1859\"\u003eThese microorganisms help shape:\u003c\/p\u003e\n\u003cul data-start=\"1860\" data-end=\"1918\"\u003e\n\u003cli data-section-id=\"168c2yg\" data-start=\"1860\" data-end=\"1867\"\u003eAroma\u003c\/li\u003e\n\u003cli data-section-id=\"15gqph3\" data-start=\"1868\" data-end=\"1877\"\u003eTexture\u003c\/li\u003e\n\u003cli data-section-id=\"1jg7e35\" data-start=\"1878\" data-end=\"1896\"\u003eUmami complexity\u003c\/li\u003e\n\u003cli data-section-id=\"ydn2na\" data-start=\"1897\" data-end=\"1918\"\u003eMaturation behavior\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1920\" data-end=\"2019\"\u003eThe result is a tamari impossible to replicate in stainless steel or industrial fermentation tanks.\u003c\/p\u003e\n\u003chr data-start=\"2021\" data-end=\"2024\"\u003e\n\u003ch1 data-section-id=\"14cslv1\" data-start=\"2026\" data-end=\"2042\"\u003eFlavor Profile\u003c\/h1\u003e\n\u003cp data-start=\"2044\" data-end=\"2121\"\u003eNagara possesses a remarkable sensory depth rarely found in modern soy sauce.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1y9spqs\" data-start=\"2123\" data-end=\"2139\"\u003eTasting Notes\u003c\/h2\u003e\n\u003cul data-start=\"2140\" data-end=\"2260\"\u003e\n\u003cli data-section-id=\"rb9fe4\" data-start=\"2140\" data-end=\"2153\"\u003eDense umami\u003c\/li\u003e\n\u003cli data-section-id=\"1555pr3\" data-start=\"2154\" data-end=\"2171\"\u003eRoasted soybean\u003c\/li\u003e\n\u003cli data-section-id=\"2x66zf\" data-start=\"2172\" data-end=\"2184\"\u003eDark cacao\u003c\/li\u003e\n\u003cli data-section-id=\"1g6hobu\" data-start=\"2185\" data-end=\"2197\"\u003eCedar wood\u003c\/li\u003e\n\u003cli data-section-id=\"gy39iu\" data-start=\"2198\" data-end=\"2215\"\u003eFermented fruit\u003c\/li\u003e\n\u003cli data-section-id=\"17uue38\" data-start=\"2216\" data-end=\"2238\"\u003eCaramelized richness\u003c\/li\u003e\n\u003cli data-section-id=\"1ethae9\" data-start=\"2239\" data-end=\"2260\"\u003eLong mineral finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2262\" data-end=\"2277\"\u003eThe texture is:\u003c\/p\u003e\n\u003cul data-start=\"2278\" data-end=\"2332\"\u003e\n\u003cli data-section-id=\"pet9wp\" data-start=\"2278\" data-end=\"2287\"\u003eVelvety\u003c\/li\u003e\n\u003cli data-section-id=\"1taesx\" data-start=\"2288\" data-end=\"2297\"\u003eCoating\u003c\/li\u003e\n\u003cli data-section-id=\"rtuxbk\" data-start=\"2298\" data-end=\"2312\"\u003eConcentrated\u003c\/li\u003e\n\u003cli data-section-id=\"71pu8o\" data-start=\"2313\" data-end=\"2332\"\u003eDeeply structured\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2334\" data-end=\"2427\"\u003eRather than sharp salinity, Nagara offers layered savory complexity with exceptional balance.\u003c\/p\u003e\n\u003chr data-start=\"2429\" data-end=\"2432\"\u003e\n\u003ch1 data-section-id=\"17n5pnc\" data-start=\"2434\" data-end=\"2457\"\u003eCulinary Applications\u003c\/h1\u003e\n\u003cp data-start=\"2459\" data-end=\"2538\"\u003eNagara is best treated not merely as seasoning;\u003cbr\u003ebut as a finishing ingredient.\u003c\/p\u003e\n\u003cp data-start=\"2540\" data-end=\"2563\"\u003eIdeal pairings include:\u003c\/p\u003e\n\u003cul data-start=\"2564\" data-end=\"2692\"\u003e\n\u003cli data-section-id=\"16n9bb0\" data-start=\"2564\" data-end=\"2571\"\u003eSushi\u003c\/li\u003e\n\u003cli data-section-id=\"1tj7e4s\" data-start=\"2572\" data-end=\"2581\"\u003eSashimi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1vqecd7\" data-start=\"2590\" data-end=\"2605\"\u003eGrilled meats\u003c\/li\u003e\n\u003cli data-section-id=\"1gufwd9\" data-start=\"2606\" data-end=\"2625\"\u003eRoasted mushrooms\u003c\/li\u003e\n\u003cli data-section-id=\"nbkixt\" data-start=\"2626\" data-end=\"2640\"\u003eAged cheeses\u003c\/li\u003e\n\u003cli data-section-id=\"1la2f4e\" data-start=\"2641\" data-end=\"2658\"\u003eRamen finishing\u003c\/li\u003e\n\u003cli data-section-id=\"1v7j6gi\" data-start=\"2659\" data-end=\"2669\"\u003eYakitori\u003c\/li\u003e\n\u003cli data-section-id=\"17nckrp\" data-start=\"2670\" data-end=\"2692\"\u003eModern tasting menus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2694\" data-end=\"2742\"\u003eJust a few drops can dramatically deepen a dish.\u003c\/p\u003e\n\u003chr data-start=\"2744\" data-end=\"2747\"\u003e\n\u003ch1 data-section-id=\"1am07dv\" data-start=\"2749\" data-end=\"2765\"\u003eWhy It Is Rare\u003c\/h1\u003e\n\u003cp data-start=\"2767\" data-end=\"2783\"\u003eNagara requires:\u003c\/p\u003e\n\u003cul data-start=\"2784\" data-end=\"2929\"\u003e\n\u003cli data-section-id=\"1hj4930\" data-start=\"2784\" data-end=\"2816\"\u003eNearly 2 years of fermentation\u003c\/li\u003e\n\u003cli data-section-id=\"7k4qox\" data-start=\"2817\" data-end=\"2839\"\u003eLiving Kioke barrels\u003c\/li\u003e\n\u003cli data-section-id=\"e05bq2\" data-start=\"2840\" data-end=\"2867\"\u003eManual stone-weight aging\u003c\/li\u003e\n\u003cli data-section-id=\"l3ct64\" data-start=\"2868\" data-end=\"2896\"\u003eMonths of natural dripping\u003c\/li\u003e\n\u003cli data-section-id=\"396hzb\" data-start=\"2897\" data-end=\"2929\"\u003eExtremely low extraction yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2931\" data-end=\"2990\"\u003eThis level of production cannot be industrialized honestly.\u003c\/p\u003e\n\u003cp data-start=\"2992\" data-end=\"3023\"\u003eIts rarity is not manufactured.\u003c\/p\u003e\n\u003cp data-start=\"3025\" data-end=\"3087\"\u003eIt is the natural consequence of uncompromising craftsmanship.\u003c\/p\u003e\n\u003chr data-start=\"3089\" data-end=\"3092\"\u003e\n\u003ch1 data-section-id=\"h6h7an\" data-start=\"3094\" data-end=\"3111\"\u003eProduct Details\u003c\/h1\u003e\n\u003ch2 data-section-id=\"13off3n\" data-start=\"3113\" data-end=\"3127\"\u003eIngredients\u003c\/h2\u003e\n\u003cul data-start=\"3128\" data-end=\"3159\"\u003e\n\u003cli data-section-id=\"17bexz1\" data-start=\"3128\" data-end=\"3135\"\u003eWater\u003c\/li\u003e\n\u003cli data-section-id=\"s66vgv\" data-start=\"3136\" data-end=\"3152\"\u003eWhole soybeans\u003c\/li\u003e\n\u003cli data-section-id=\"1j4djmq\" data-start=\"3153\" data-end=\"3159\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"11kwdip\" data-start=\"3161\" data-end=\"3170\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"3171\" data-end=\"3193\"\u003eGifu Prefecture, Japan\u003c\/p\u003e\n\u003ch2 data-section-id=\"19y3bbv\" data-start=\"3195\" data-end=\"3210\"\u003eFermentation\u003c\/h2\u003e\n\u003cp data-start=\"3211\" data-end=\"3255\"\u003eTraditional Kioke wooden barrel fermentation\u003c\/p\u003e\n\u003ch2 data-section-id=\"m41ba\" data-start=\"3257\" data-end=\"3272\"\u003eAging Period\u003c\/h2\u003e\n\u003cp data-start=\"3273\" data-end=\"3285\"\u003eOver 2 years\u003c\/p\u003e\n\u003ch2 data-section-id=\"1ay5n3z\" data-start=\"3287\" data-end=\"3307\"\u003eExtraction Method\u003c\/h2\u003e\n\u003cp data-start=\"3308\" data-end=\"3337\"\u003eNatural gravity drip (Kibiki)\u003c\/p\u003e\n\u003ch2 data-section-id=\"u5yds\" data-start=\"3339\" data-end=\"3355\"\u003eGluten Status\u003c\/h2\u003e\n\u003cp data-start=\"3356\" data-end=\"3377\"\u003eNaturally gluten-free\u003c\/p\u003e\n\u003chr data-start=\"3379\" data-end=\"3382\"\u003e","brand":"SpicedLore","offers":[{"title":"300 ML","offer_id":54017988591926,"sku":null,"price":2100.0,"currency_code":"INR","in_stock":true},{"title":"500 Ml","offer_id":54017988624694,"sku":null,"price":3000.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/IMG-20260507-WA0009.webp?v=1778560140"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/collections\/IMG-20260507-WA0009.webp?v=1786134004","url":"https:\/\/spicedlore.com\/collections\/featured.oembed","provider":"SpicedLore","version":"1.0","type":"link"}