{"title":"International","description":"","products":[{"product_id":"yamaroku-shoyu-tsuru-bishio","title":"Yamaroku Shoyu Tsuru Bishio","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\/file_00000000065c8211ad67c07928a9ac07.webp?v=1793466071"},{"product_id":"yamaroku-shoyu-tsuru-bhishio-100ml","title":"4 Year aged Soy Sauce 100ml","description":"\u003ch1 data-start=\"368\" data-end=\"422\"\u003e\u003cstrong data-start=\"370\" data-end=\"422\"\u003eYamaroku Shoyu Tsuru Bhishio the Elixir of Time\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-start=\"424\" data-end=\"478\"\u003eSome sauces season a dish.\u003cbr data-start=\"450\" data-end=\"453\"\u003eThis one tells a story.\u003c\/p\u003e\n\u003ch4 class=\"product-subtitle\"\u003eDeep, rich, and mellow\u003cbr\u003eSaishikomi soy sauce, fortified and double-aged\u003c\/h4\u003e\n\u003cp\u003eOur signature sauce Tsuru-bishio is our ultimate pursuit of depth, richness, and smoothness.\u003cbr\u003eThe saishikomi method starts with fresh soy sauce aged 1-2 years, which is returned to the barrel, fortified with additional soybeans and wheat, and aged for another 2-3 years. Using additional ingredients, time, and nature’s power, the salt from the original aging process develops into incredible depth, aroma, and smoothness\u003c\/p\u003e\n\u003cp data-start=\"480\" data-end=\"777\"\u003eTsuru Bishio is Yamaroku’s most treasured expression, a soy sauce that has taken nearly half a decade to come of age in 150-year-old Japanese cedar barrels. Every drop carries the weight of patience, the wisdom of tradition, and the resonance of flavour you simply cannot industrially replicate.\u003c\/p\u003e\n\u003cp data-start=\"779\" data-end=\"842\"\u003eIt is not soy sauce.\u003cbr data-start=\"799\" data-end=\"802\"\u003eIt is heritage, distilled and bottled\u003c\/p\u003e\n\u003ch3 data-start=\"849\" data-end=\"892\"\u003e\u003cstrong data-start=\"853\" data-end=\"890\"\u003eWhy Tsuru Bishio is Extraordinary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"894\" data-end=\"2345\"\u003e\n\u003cli data-start=\"894\" data-end=\"1121\"\u003e\n\u003cp data-start=\"896\" data-end=\"1121\"\u003e\u003cstrong data-start=\"896\" data-end=\"918\"\u003eRare Aging Process\u003c\/strong\u003e: A masterful blend of two moromi batches; one matured for \u003cstrong data-start=\"978\" data-end=\"998\"\u003e4+ years;\u003c\/strong\u003e woven together to achieve depth, balance, and harmony that only time can deliver.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1126\" data-end=\"1380\"\u003e\n\u003cp data-start=\"1128\" data-end=\"1380\"\u003e\u003cstrong data-start=\"1128\" data-end=\"1158\"\u003e150-Year-Old Kioke Barrels\u003c\/strong\u003e: Fermented in cedar barrels that have been alive with microbial culture for over a century and a half. These barrels are never disinfected, only cared for, meaning each batch carries forward a lineage of living flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1382\" data-end=\"1576\"\u003e\n\u003cp data-start=\"1384\" data-end=\"1576\"\u003e\u003cstrong data-start=\"1384\" data-end=\"1419\"\u003eNatural, Unhurried Fermentation\u003c\/strong\u003e: No shortcuts, no additives, no preservatives. Just soybeans, wheat, water, and salt allowed to breathe and transform naturally through slow fermentation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1578\" data-end=\"1833\"\u003e\n\u003cp data-start=\"1580\" data-end=\"1833\"\u003e\u003cstrong data-start=\"1580\" data-end=\"1600\"\u003eDepth of Flavour\u003c\/strong\u003e: Rich, velvety umami with layers of sweetness, earthiness, and a lingering, almost wine-like complexity. Perfect as a finishing touch rather than just seasoning; elevates sushi, sashimi, red meat, broths, cheese, and even desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1835\" data-end=\"2089\"\u003e\n\u003cp data-start=\"1837\" data-end=\"2089\"\u003e\u003cstrong data-start=\"1837\" data-end=\"1852\"\u003eTrue Rarity\u003c\/strong\u003e: Tsuru Bishio is not mass-produced. It is crafted in limited quantities by Yasuo Yamamoto, the 5th generation custodian of Yamaroku Shoyu on Shodoshima Island, Japan. Bottles are scarce, sought after by chefs and collectors worldwide.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2091\" data-end=\"2345\"\u003e\n\u003cp data-start=\"2093\" data-end=\"2345\"\u003e\u003cstrong data-start=\"2093\" data-end=\"2115\"\u003eA Living Tradition\u003c\/strong\u003e: Yamaroku is among the last remaining shoyu brewers still using kioke barrels; an artisanal practice UNESCO and Japanese culinary experts are striving to preserve. Owning a bottle is owning a piece of living cultural heritage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-start=\"2352\" data-end=\"2410\"\u003e\u003cstrong data-start=\"2356\" data-end=\"2408\"\u003eWhy Tsuru Bishio Stands Apart (and Above)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2412\" data-end=\"3074\"\u003e\n\u003cli data-start=\"2412\" data-end=\"2519\"\u003e\n\u003cp data-start=\"2414\" data-end=\"2519\"\u003e\u003cstrong data-start=\"2414\" data-end=\"2434\"\u003eAge and Patience\u003c\/strong\u003e: Nearly 5 years of slow fermentation vs weeks in industrial stainless-steel tanks.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2520\" data-end=\"2634\"\u003e\n\u003cp data-start=\"2522\" data-end=\"2634\"\u003e\u003cstrong data-start=\"2522\" data-end=\"2540\"\u003eLiving Barrels\u003c\/strong\u003e: 150-year-old cedar kioke with microbial ecosystems no modern factory could ever replicate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2635\" data-end=\"2706\"\u003e\n\u003cp data-start=\"2637\" data-end=\"2706\"\u003e\u003cstrong data-start=\"2637\" data-end=\"2647\"\u003ePurity\u003c\/strong\u003e: Only four natural ingredients, no artificial shortcuts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2707\" data-end=\"2817\"\u003e\n\u003cp data-start=\"2709\" data-end=\"2817\"\u003e\u003cstrong data-start=\"2709\" data-end=\"2726\"\u003eCraft Lineage\u003c\/strong\u003e: Produced by a 5th-generation family brewery on Shodoshima, Japan’s island of soy sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2818\" data-end=\"2942\"\u003e\n\u003cp data-start=\"2820\" data-end=\"2942\"\u003e\u003cstrong data-start=\"2820\" data-end=\"2838\"\u003eLimited Supply\u003c\/strong\u003e: Aged shoyu of this caliber is scarce even in Japan; in India, it is nearly unobtainable; until now.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2943\" data-end=\"3074\"\u003e\n\u003cp data-start=\"2945\" data-end=\"3074\"\u003e\u003cstrong data-start=\"2945\" data-end=\"2965\"\u003eTaste Experience\u003c\/strong\u003e: Not simply salty; but deep, rounded, umami-laden, with a character closer to a fine aged wine or whisky.\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e \n\u003cp\u003e \u003cstrong\u003eTsuru Bishio: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients: Whole soybeans, wheat, salt\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"title\"\u003eYamaroku, striving for authenticity\u003c\/h2\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":52929172209974,"sku":null,"price":499.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/tsuru_bhioshio_100_Spicedlore_3dcf4de7-8e30-4d0b-a777-e1d5cfcad8a7.webp?v=1761834583"},{"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\/Untitled_-_08_November_2026_at_21.09.35-16.webp?v=1794627020"},{"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\/Untitled_-_08_November_2026_at_21.09.35-15.webp?v=1794626964"},{"product_id":"kaneiwa-koshiki-shoyu-720-ml","title":"Kaneiwa Shoyu Koshiki 720 ML","description":"\u003cdiv\u003e\n\u003cdiv class=\"flex h-svh w-screen flex-col\"\u003e\n\u003cdiv class=\"relative z-0 flex min-h-0 w-full flex-1\"\u003e\n\u003cdiv class=\"relative flex min-h-0 w-full flex-1\"\u003e\n\u003cdiv class=\"@container\/main relative flex min-w-0 flex-1 flex-col -translate-y-[calc(env(safe-area-inset-bottom,0px)\/2)] pt-[calc(env(safe-area-inset-bottom,0px)\/2)]\"\u003e\n\u003cdiv data-scroll-root=\"\" class=\"@w-sm\/main:[scrollbar-gutter:var(--stage-scroll-gutter)] touch:[scrollbar-width:none] group\/scroll-root relative flex min-h-0 min-w-0 flex-1 flex-col [scrollbar-gutter:stable] not-print:overflow-x-clip not-print:overflow-y-auto group-data-stream-active\/scroll-root:[overflow-anchor:none] scroll-pt-(--header-height) [--sticky-padding-top:var(--header-height)] [--sticky-padding-bottom:0px] [--scroll-root-safe-area-inset-top:calc(var(--sticky-padding-top)+env(safe-area-inset-top,0px))] [--scroll-root-safe-area-inset-bottom:calc(var(--sticky-padding-bottom)+var(--screen-keyboard-height,0px)+env(safe-area-inset-bottom,0px))] [--scroll-root-safe-area-height:calc(100lvh-var(--scroll-root-safe-area-inset-top)-var(--scroll-root-safe-area-inset-bottom))] has-data-[fixed-header=less-than-xl]:@w-xl\/main:scroll-pt-0 has-data-[fixed-header=less-than-xl]:@w-xl\/main:[--sticky-padding-top:0px] has-data-[fixed-header=less-than-xxl]:@w-2xl\/main:scroll-pt-0 has-data-[fixed-header=less-than-xxl]:@w-2xl\/main:[--sticky-padding-top:0px]\" data-scroll-from-top=\"\" data-scroll-from-end=\"\"\u003e\u003cmain class=\"min-h-0 flex-1\" id=\"main\"\u003e\n\u003cdiv id=\"thread\" class=\"group\/thread flex flex-col min-h-full\"\u003e\n\u003cdiv role=\"presentation\" class=\"composer-parent flex flex-1 flex-col focus-visible:outline-0\"\u003e\n\u003cdiv class=\"relative basis-auto flex-col -mb-(--composer-overlap-px) pb-(--composer-overlap-px) [--composer-overlap-px:28px] grow flex\"\u003e\n\u003cdiv class=\"flex flex-col text-sm\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"c1e9e2eb-03a9-4dcc-b5cd-904e1b4577fa\" data-testid=\"conversation-turn-48\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0eefd1a-2a7a-4e52-9492-3aec35dca304\" data-turn-start-message=\"true\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full dark markdown-new-styling\"\u003e\n\u003ch3 data-section-id=\"7wbkpi\" data-start=\"76\" data-end=\"115\"\u003eNaturally Brewed in Wakayama, Japan\u003c\/h3\u003e\n\u003cp data-start=\"117\" data-end=\"372\"\u003eExperience one of Japan’s rarest traditionally brewed soy sauces; naturally fermented for two years in historical wooden barrels using whole Marudaizu soybeans, sun-dried salt, traditional Koji fermentation, and sacred mineral-rich water from Mount Koya.\u003c\/p\u003e\n\u003cp data-start=\"374\" data-end=\"693\"\u003eCrafted in limited quantities by Kaneiwa Shoyu, Koshiki Shoyu is an authentic Koikuchi soy sauce created for chefs, collectors, and those who understand the difference between industrial seasoning and true fermentation craftsmanship.\u003c\/p\u003e\n\u003chr data-start=\"695\" data-end=\"698\"\u003e\n\u003ch1 data-section-id=\"men9rf\" data-start=\"700\" data-end=\"744\"\u003eTHE SOUL OF TRADITIONAL JAPANESE SOY SAUCE\u003c\/h1\u003e\n\u003cp data-start=\"746\" data-end=\"796\"\u003eMost soy sauce today is engineered for efficiency.\u003c\/p\u003e\n\u003cp data-start=\"798\" data-end=\"834\"\u003eKoshiki Shoyu is engineered by time.\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1184\"\u003eProduced by Kaneiwa Shoyu in Wakayama, Japan; historically regarded as the birthplace of Japanese soy sauce brewing; this exceptional Koikuchi shoyu is naturally brewed and matured for two full years inside traditional wooden barrels using methods preserved across generations.\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1226\"\u003eThis is not modern industrial soy sauce.\u003c\/p\u003e\n\u003cp data-start=\"1228\" data-end=\"1256\"\u003eThis is living fermentation.\u003c\/p\u003e\n\u003chr data-start=\"1258\" data-end=\"1261\"\u003e\n\u003ch1 data-section-id=\"c96ioj\" data-start=\"1263\" data-end=\"1295\"\u003eWHY KOSHIKI SHOYU IS DIFFERENT\u003c\/h1\u003e\n\u003ch2 data-section-id=\"1mgt38a\" data-start=\"1297\" data-end=\"1361\"\u003eCrafted the Traditional Way; Because Flavor Cannot Be Rushed\u003c\/h2\u003e\n\u003cp data-start=\"1363\" data-end=\"1585\"\u003eUnlike mass-market soy sauces fermented rapidly in stainless steel tanks, Koshiki Shoyu is slowly matured inside living Kioke wooden barrels where native microorganisms develop extraordinary depth and complexity over time.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1mmi109\" data-start=\"1587\" data-end=\"1621\"\u003eWhat Makes Kaneiwa Exceptional\u003c\/h3\u003e\n\u003cul data-start=\"1623\" data-end=\"1985\"\u003e\n\u003cli data-section-id=\"gqmk20\" data-start=\"1623\" data-end=\"1686\"\u003eNaturally aged for 2 years in traditional wooden barrels\u003c\/li\u003e\n\u003cli data-section-id=\"1tirpf9\" data-start=\"1687\" data-end=\"1734\"\u003eMade using 100% whole Marudaizu soybeans\u003c\/li\u003e\n\u003cli data-section-id=\"98v5oq\" data-start=\"1735\" data-end=\"1792\"\u003eNaturally fermented using traditional Koji culture\u003c\/li\u003e\n\u003cli data-section-id=\"12r5llh\" data-start=\"1793\" data-end=\"1845\"\u003eBrewed with sacred mineral-rich “Kukai Water”\u003c\/li\u003e\n\u003cli data-section-id=\"1ozm7ra\" data-start=\"1846\" data-end=\"1881\"\u003eCrafted in Wakayama, Japan\u003c\/li\u003e\n\u003cli data-section-id=\"v6lzbf\" data-start=\"1882\" data-end=\"1918\"\u003eProduced in limited quantities\u003c\/li\u003e\n\u003cli data-section-id=\"nc2v70\" data-start=\"1919\" data-end=\"1941\"\u003eNo preservatives\u003c\/li\u003e\n\u003cli data-section-id=\"1optjx2\" data-start=\"1942\" data-end=\"1972\"\u003eNo artificial flavouring\u003c\/li\u003e\n\u003cli data-section-id=\"gpby9o\" data-start=\"1973\" data-end=\"1985\"\u003eNo MSG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1987\" data-end=\"2098\"\u003eThis is the kind of soy sauce chefs use sparingly; because a few drops are enough to transform an entire dish.\u003c\/p\u003e\n\u003chr data-start=\"2100\" data-end=\"2103\"\u003e\n\u003ch1 data-section-id=\"njup9q\" data-start=\"2105\" data-end=\"2141\"\u003eSACRED WATER; THE SOUL OF KANEIWA\u003c\/h1\u003e\n\u003ch2 data-section-id=\"12dgbiv\" data-start=\"2143\" data-end=\"2179\"\u003eThe Water That Defines Everything\u003c\/h2\u003e\n\u003cp data-start=\"2181\" data-end=\"2365\"\u003eKaneiwa Shoyu is the only brewery in Japan known to brew using “Kukai Water” (空海水) a sacred underground spring believed to have been discovered by Kukai, founder of Shingon Buddhism.\u003c\/p\u003e\n\u003cp data-start=\"2367\" data-end=\"2493\"\u003eFlowing through the forests of Mount Koya, this exceptionally pure mineral-balanced water forms the foundation of every batch.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1lrggvp\" data-start=\"2495\" data-end=\"2513\"\u003eWhy It Matters\u003c\/h3\u003e\n\u003cul data-start=\"2515\" data-end=\"2665\"\u003e\n\u003cli data-section-id=\"12e3eju\" data-start=\"2515\" data-end=\"2555\"\u003eWater makes up over 50% of soy sauce\u003c\/li\u003e\n\u003cli data-section-id=\"1igotmo\" data-start=\"2556\" data-end=\"2612\"\u003eMineral composition directly influences fermentation\u003c\/li\u003e\n\u003cli data-section-id=\"srrtdm\" data-start=\"2613\" data-end=\"2665\"\u003ePurity shapes aroma, clarity, texture, and depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2667\" data-end=\"2700\"\u003eThis is not simply an ingredient.\u003c\/p\u003e\n\u003cp data-start=\"2702\" data-end=\"2728\"\u003eIt is the soul of Kaneiwa.\u003c\/p\u003e\n\u003chr data-start=\"2730\" data-end=\"2733\"\u003e\n\u003ch1 data-section-id=\"1h4o4vh\" data-start=\"2735\" data-end=\"2779\"\u003eTHE IMPORTANCE OF MARUDAIZU WHOLE SOYBEANS\u003c\/h1\u003e\n\u003cp data-start=\"2781\" data-end=\"2834\"\u003eMost commercial soy sauce uses defatted soy remnants.\u003c\/p\u003e\n\u003cp data-start=\"2836\" data-end=\"2880\"\u003eKoshiki Shoyu uses whole Marudaizu soybeans.\u003c\/p\u003e\n\u003cp data-start=\"2882\" data-end=\"2899\"\u003eWhy this matters:\u003c\/p\u003e\n\u003cul data-start=\"2901\" data-end=\"3047\"\u003e\n\u003cli data-section-id=\"w7adf\" data-start=\"2901\" data-end=\"2927\"\u003eHigher protein content\u003c\/li\u003e\n\u003cli data-section-id=\"jflm02\" data-start=\"2928\" data-end=\"2962\"\u003eGreater amino acid development\u003c\/li\u003e\n\u003cli data-section-id=\"1i6udwn\" data-start=\"2963\" data-end=\"2987\"\u003eDeeper natural umami\u003c\/li\u003e\n\u003cli data-section-id=\"gaz48i\" data-start=\"2988\" data-end=\"3012\"\u003eMore elegant texture\u003c\/li\u003e\n\u003cli data-section-id=\"y90dxx\" data-start=\"3013\" data-end=\"3047\"\u003eRicher fermentation complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3049\" data-end=\"3222\"\u003eWhole soybeans are significantly more expensive and far more difficult to ferment consistently; but they produce superior flavour impossible to replicate through shortcuts.\u003c\/p\u003e\n\u003cp data-start=\"3224\" data-end=\"3271\"\u003eKaneiwa chooses craftsmanship over convenience.\u003c\/p\u003e\n\u003chr data-start=\"3273\" data-end=\"3276\"\u003e\n\u003ch1 data-section-id=\"1sourbc\" data-start=\"3278\" data-end=\"3316\"\u003eWOODEN BARREL FERMENTATION (KI-O-KE)\u003c\/h1\u003e\n\u003ch2 data-section-id=\"1dj812p\" data-start=\"3318\" data-end=\"3352\"\u003eFermented Inside Living Barrels\u003c\/h2\u003e\n\u003cp data-start=\"3354\" data-end=\"3483\"\u003eKoshiki Shoyu is matured inside traditional Kioke wooden barrels; a centuries-old method now considered extremely rare in Japan.\u003c\/p\u003e\n\u003cp data-start=\"3485\" data-end=\"3530\"\u003eUnlike stainless steel tanks, wooden barrels:\u003c\/p\u003e\n\u003cul data-start=\"3532\" data-end=\"3691\"\u003e\n\u003cli data-section-id=\"rqrj3c\" data-start=\"3532\" data-end=\"3557\"\u003eAllow natural airflow\u003c\/li\u003e\n\u003cli data-section-id=\"7au064\" data-start=\"3558\" data-end=\"3595\"\u003eHouse living microbial ecosystems\u003c\/li\u003e\n\u003cli data-section-id=\"2fkdlg\" data-start=\"3596\" data-end=\"3636\"\u003eDevelop layered complexity over time\u003c\/li\u003e\n\u003cli data-section-id=\"dae7ns\" data-start=\"3637\" data-end=\"3691\"\u003eCreate softer, more rounded fermentation character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3693\" data-end=\"3774\"\u003eEach barrel carries its own microbial identity, making every batch subtly unique.\u003c\/p\u003e\n\u003cp data-start=\"3776\" data-end=\"3817\"\u003eThis is flavour you cannot industrialize.\u003c\/p\u003e\n\u003chr data-start=\"3819\" data-end=\"3822\"\u003e\n\u003ch1 data-section-id=\"n4ebh5\" data-start=\"3824\" data-end=\"3865\"\u003eKOJI FERMENTATION; THE INVISIBLE CRAFT\u003c\/h1\u003e\n\u003cp data-start=\"3867\" data-end=\"3959\"\u003eAt the heart of Kaneiwa Shoyu lies traditional Koji fermentation using \u003cem data-start=\"3938\" data-end=\"3958\"\u003eAspergillus oryzae\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3961\" data-end=\"4035\"\u003eDuring fermentation, enzymes slowly break down proteins and starches into:\u003c\/p\u003e\n\u003cul data-start=\"4037\" data-end=\"4096\"\u003e\n\u003cli data-section-id=\"2e3a40\" data-start=\"4037\" data-end=\"4052\"\u003eAmino acids\u003c\/li\u003e\n\u003cli data-section-id=\"u1ng7s\" data-start=\"4053\" data-end=\"4071\"\u003eNatural sugars\u003c\/li\u003e\n\u003cli data-section-id=\"j3s4nu\" data-start=\"4072\" data-end=\"4096\"\u003eUmami-rich compounds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4098\" data-end=\"4142\"\u003eThis slow biological transformation creates:\u003c\/p\u003e\n\u003cul data-start=\"4144\" data-end=\"4229\"\u003e\n\u003cli data-section-id=\"1suol3r\" data-start=\"4144\" data-end=\"4161\"\u003eGreater depth\u003c\/li\u003e\n\u003cli data-section-id=\"nnvgs9\" data-start=\"4162\" data-end=\"4182\"\u003eBetter mouthfeel\u003c\/li\u003e\n\u003cli data-section-id=\"jj57mq\" data-start=\"4183\" data-end=\"4204\"\u003eNatural sweetness\u003c\/li\u003e\n\u003cli data-section-id=\"11w6i4k\" data-start=\"4205\" data-end=\"4229\"\u003eLong lingering umami\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4231\" data-end=\"4265\"\u003eFermentation is not manufacturing.\u003c\/p\u003e\n\u003cp data-start=\"4267\" data-end=\"4285\"\u003eIt is cultivation.\u003c\/p\u003e\n\u003chr data-start=\"4287\" data-end=\"4290\"\u003e\n\u003ch1 data-section-id=\"kfco3u\" data-start=\"4292\" data-end=\"4319\"\u003eA SOMMELIER’S PERSPECTIVE\u003c\/h1\u003e\n\u003ch2 data-section-id=\"1y9spqs\" data-start=\"4321\" data-end=\"4337\"\u003eTasting Notes\u003c\/h2\u003e\n\u003ch3 data-section-id=\"70unhy\" data-start=\"4339\" data-end=\"4348\"\u003eAroma\u003c\/h3\u003e\n\u003cp data-start=\"4349\" data-end=\"4419\"\u003eRoasted soy\u003cbr data-start=\"4360\" data-end=\"4363\"\u003eSubtle caramel\u003cbr data-start=\"4377\" data-end=\"4380\"\u003eAged wood\u003cbr data-start=\"4389\" data-end=\"4392\"\u003eDeep fermentation character\u003c\/p\u003e\n\u003ch3 data-section-id=\"79qj3l\" data-start=\"4421\" data-end=\"4430\"\u003eTaste\u003c\/h3\u003e\n\u003cp data-start=\"4431\" data-end=\"4497\"\u003eRich layered umami\u003cbr data-start=\"4449\" data-end=\"4452\"\u003eBalanced salinity\u003cbr data-start=\"4469\" data-end=\"4472\"\u003eElegant natural sweetness\u003c\/p\u003e\n\u003ch3 data-section-id=\"cu8xzp\" data-start=\"4499\" data-end=\"4509\"\u003eFinish\u003c\/h3\u003e\n\u003cp data-start=\"4510\" data-end=\"4542\"\u003eLong\u003cbr data-start=\"4514\" data-end=\"4517\"\u003eClean\u003cbr data-start=\"4522\" data-end=\"4525\"\u003eComplex\u003cbr data-start=\"4532\" data-end=\"4535\"\u003eRefined\u003c\/p\u003e\n\u003cp data-start=\"4544\" data-end=\"4768\"\u003eCompared to ordinary soy sauce, Koshiki Shoyu delivers significantly greater aromatic depth and smoother texture while preserving the character of authentic old-style Japanese soy sauce.\u003c\/p\u003e\n\u003chr data-start=\"4770\" data-end=\"4773\"\u003e\n\u003ch1 data-section-id=\"1vsk8zm\" data-start=\"4775\" data-end=\"4801\"\u003eHOW TO USE KOSHIKI SHOYU\u003c\/h1\u003e\n\u003ch2 data-section-id=\"5nor50\" data-start=\"4803\" data-end=\"4832\"\u003eUse Less. Experience More.\u003c\/h2\u003e\n\u003cp data-start=\"4834\" data-end=\"4916\"\u003eKoshiki Shoyu is best used as a finishing ingredient rather than simply seasoning.\u003c\/p\u003e\n\u003cp data-start=\"4918\" data-end=\"4929\"\u003eIdeal with:\u003c\/p\u003e\n\u003cul data-start=\"4931\" data-end=\"5042\"\u003e\n\u003cli data-section-id=\"aykt3y\" data-start=\"4931\" data-end=\"4950\"\u003eSushi \u0026amp; sashimi\u003c\/li\u003e\n\u003cli data-section-id=\"mnhqhh\" data-start=\"4951\" data-end=\"4976\"\u003eGrilled meats\u003c\/li\u003e\n\u003cli data-section-id=\"ybsbh6\" data-start=\"4977\" data-end=\"4993\"\u003eSteamed rice\u003c\/li\u003e\n\u003cli data-section-id=\"ybsbh6\" data-start=\"4977\" data-end=\"4993\"\u003eRamen\u003c\/li\u003e\n\u003cli data-section-id=\"1ysbbq6\" data-start=\"4994\" data-end=\"5002\"\u003eEggs\u003c\/li\u003e\n\u003cli data-section-id=\"5i79vk\" data-start=\"5003\" data-end=\"5011\"\u003eTofu\u003c\/li\u003e\n\u003cli data-section-id=\"3xf8le\" data-start=\"5012\" data-end=\"5042\"\u003eMinimalist Japanese dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5044\" data-end=\"5160\"\u003eIts depth, aroma, and balanced salinity make it particularly exceptional with premium proteins and raw preparations.\u003c\/p\u003e\n\u003cp data-start=\"5162\" data-end=\"5185\"\u003eA few drops are enough.\u003c\/p\u003e\n\u003chr data-start=\"5187\" data-end=\"5190\"\u003e\n\u003ch1 data-section-id=\"fqgv06\" data-start=\"5192\" data-end=\"5224\"\u003ePRODUCED IN LIMITED QUANTITIES\u003c\/h1\u003e\n\u003ch2 data-section-id=\"rkhc8r\" data-start=\"5226\" data-end=\"5261\"\u003eCrafted Slowly. Produced Rarely.\u003c\/h2\u003e\n\u003cp data-start=\"5263\" data-end=\"5302\"\u003eKoshiki Shoyu cannot be industrialized.\u003c\/p\u003e\n\u003cp data-start=\"5304\" data-end=\"5327\"\u003eIts flavour depends on:\u003c\/p\u003e\n\u003cul data-start=\"5329\" data-end=\"5446\"\u003e\n\u003cli data-section-id=\"5mcl6l\" data-start=\"5329\" data-end=\"5337\"\u003eTime\u003c\/li\u003e\n\u003cli data-section-id=\"1hgcekz\" data-start=\"5338\" data-end=\"5349\"\u003eClimate\u003c\/li\u003e\n\u003cli data-section-id=\"1235vq2\" data-start=\"5350\" data-end=\"5382\"\u003eNatural microbial ecosystems\u003c\/li\u003e\n\u003cli data-section-id=\"134qw48\" data-start=\"5383\" data-end=\"5411\"\u003eWooden barrel maturation\u003c\/li\u003e\n\u003cli data-section-id=\"1nniyhd\" data-start=\"5412\" data-end=\"5446\"\u003eHuman intuition and experience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5448\" data-end=\"5600\"\u003eEach batch requires years of care and constant monitoring from skilled brewers who evaluate fermentation through aroma, temperature, texture, and taste.\u003c\/p\u003e\n\u003cp data-start=\"5602\" data-end=\"5630\"\u003eThis is not mass production.\u003c\/p\u003e\n\u003cp data-start=\"5632\" data-end=\"5651\"\u003eIt is preservation.\u003c\/p\u003e\n\u003chr data-start=\"5653\" data-end=\"5656\"\u003e\n\u003ch1 data-section-id=\"191tkzn\" data-start=\"5658\" data-end=\"5682\"\u003ePRODUCT SPECIFICATIONS\u003c\/h1\u003e\n\u003cp data-start=\"5684\" data-end=\"6004\"\u003e\u003cstrong data-start=\"5684\" data-end=\"5701\"\u003eProduct Name:\u003c\/strong\u003e Kaneiwa Koshiki Shoyu\u003cbr data-start=\"5723\" data-end=\"5726\"\u003e\u003cstrong data-start=\"5726\" data-end=\"5735\"\u003eType:\u003c\/strong\u003e Koikuchi Shoyu (Dark Soy Sauce)\u003cbr data-start=\"5767\" data-end=\"5770\"\u003e\u003cstrong data-start=\"5770\" data-end=\"5780\"\u003eStyle:\u003c\/strong\u003e Naturally Brewed\u003cbr data-start=\"5797\" data-end=\"5800\"\u003e\u003cstrong data-start=\"5800\" data-end=\"5810\"\u003eAging:\u003c\/strong\u003e 2 Years\u003cbr data-start=\"5818\" data-end=\"5821\"\u003e\u003cstrong data-start=\"5821\" data-end=\"5838\"\u003eFermentation:\u003c\/strong\u003e Traditional Wooden Barrel Aged (Kioke)\u003cbr data-start=\"5877\" data-end=\"5880\"\u003e\u003cstrong data-start=\"5880\" data-end=\"5896\"\u003eIngredients:\u003c\/strong\u003e Water, Whole Soybeans, Wheat, Salt\u003cbr data-start=\"5931\" data-end=\"5934\"\u003e\u003cstrong data-start=\"5934\" data-end=\"5945\"\u003eOrigin:\u003c\/strong\u003e Wakayama, Japan\u003cbr data-start=\"5961\" data-end=\"5964\"\u003e\u003cstrong data-start=\"5964\" data-end=\"5976\"\u003eStorage:\u003c\/strong\u003e Refrigerate after opening\u003c\/p\u003e\n\u003chr data-start=\"6006\" data-end=\"6009\"\u003e\n\u003ch1 data-section-id=\"pd7rrh\" data-start=\"6011\" data-end=\"6060\"\u003eAUTHENTIC JAPANESE WOODEN BARREL AGED SOY SAUCE\u003c\/h1\u003e\n\u003cp data-start=\"6062\" data-end=\"6365\"\u003eKaneiwa Koshiki Shoyu is a premium naturally brewed Japanese soy sauce aged for two years in traditional wooden barrels. Made in Wakayama, Japan using whole soybeans, Koji fermentation, and sacred mineral-rich water, this artisanal Koikuchi shoyu delivers exceptional umami depth, aroma, and complexity.\u003c\/p\u003e\n\u003cp data-start=\"6367\" data-end=\"6442\"\u003ePerfect for sushi, sashimi, steak, rice, fine dining, and Japanese cuisine.\u003c\/p\u003e\n\u003chr data-start=\"6444\" data-end=\"6447\"\u003e\n\u003ch1 data-section-id=\"18lex2n\" data-start=\"6449\" data-end=\"6504\"\u003eONCE YOU TASTE REAL SOY SAUCE, THERE’S NO GOING BACK.\u003c\/h1\u003e\n\u003cp data-start=\"6506\" data-end=\"6547\"\u003eCrafted with time, water, wood, and soul.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/main\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole soybeans (Japan), Wheat (Japan), Salt\u003c\/p\u003e\n\u003cp class=\"\" data-rte-preserve-empty=\"true\"\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eNutrition Facts (per 100g)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eEnergy: 83 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eCarbohydrates: 12.5 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eProtein: 8.2 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eSalt equivalent: 17.2 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eSodium: 6.75 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003cdialog class=\"group\/dialog @container inset-0 min-h-full min-w-full whitespace-normal items-center justify-center overflow-auto overscroll-y-contain bg-[rgba(0,0,0,0.5)] backdrop-blur-[1px]\"\u003e\u003c\/dialog\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003caudio class=\"fixed start-0 bottom-0 hidden h-0 w-0\" autoplay=\"autoplay\" crossorigin=\"anonymous\"\u003e\u003c\/audio\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":54004581073206,"sku":null,"price":3000.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled_-_08_November_2026_at_21.09.35-5.webp?v=1794626838"},{"product_id":"nagara-tamari","title":"Yamakawa Jozo Nagara 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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled_-_08_November_2026_at_21.09.35-6.webp?v=1794626743"},{"product_id":"minobi-press-tamari","title":"Yamakawa Jozo Minobi 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\/Untitled_-_08_November_2026_at_21.09.35-7.webp?v=1794626656"},{"product_id":"kanyuzuri-3-year-aged","title":"KANYUZURI 3 year aged","description":"\u003ch2 data-section-id=\"lvf9fb\" data-start=\"5273\" data-end=\"5311\"\u003eThe Brightest Expression of Kanzuri\u003c\/h2\u003e\n\u003cp data-start=\"5313\" data-end=\"5391\"\u003eA refined reinterpretation of traditional Kanzuri with increased yuzu content. Featured on Business Insider’s “So Expensive”\u003c\/p\u003e\n\u003cp data-start=\"5393\" data-end=\"5404\"\u003eBuilt upon:\u003c\/p\u003e\n\u003ch2 data-section-id=\"9z9per\" data-start=\"5405\" data-end=\"5427\"\u003e3-Year Aged Kanzuri\u003c\/h2\u003e\n\u003cp data-start=\"5429\" data-end=\"5448\"\u003ethen elevated with:\u003c\/p\u003e\n\u003ch2 data-section-id=\"w92il0\" data-start=\"5449\" data-end=\"5470\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eMore Japanese Yuzu\u003c\/span\u003e\u003c\/h2\u003e\n\u003chr data-start=\"5472\" data-end=\"5475\"\u003e\n\u003ch2 data-section-id=\"1du965o\" data-start=\"5477\" data-end=\"5508\"\u003eA More Aromatic Direction\u003c\/h2\u003e\n\u003cp data-start=\"5510\" data-end=\"5544\"\u003eKanyuzuri shifts the focus toward:\u003c\/p\u003e\n\u003cul data-start=\"5545\" data-end=\"5602\"\u003e\n\u003cli data-section-id=\"13v0bk9\" data-start=\"5545\" data-end=\"5558\"\u003eFreshness\u003c\/li\u003e\n\u003cli data-section-id=\"1i8ktiz\" data-start=\"5559\" data-end=\"5574\"\u003eCitrus oils\u003c\/li\u003e\n\u003cli data-section-id=\"1agarmp\" data-start=\"5575\" data-end=\"5589\"\u003eBrightness\u003c\/li\u003e\n\u003cli data-section-id=\"bwxmne\" data-start=\"5590\" data-end=\"5602\"\u003eElegance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5604\" data-end=\"5660\"\u003eThe result is lighter, more lifted, and deeply aromatic.\u003c\/p\u003e\n\u003chr data-start=\"5662\" data-end=\"5665\"\u003e\n\u003ch2 data-section-id=\"71hpca\" data-start=\"5667\" data-end=\"5686\"\u003eTasting Notes\u003c\/h2\u003e\n\u003ch3 data-section-id=\"70unhy\" data-start=\"5688\" data-end=\"5697\"\u003eAroma\u003c\/h3\u003e\n\u003cp data-start=\"5698\" data-end=\"5737\"\u003eFresh yuzu peel and vibrant citrus oils\u003c\/p\u003e\n\u003ch3 data-section-id=\"tfpbzf\" data-start=\"5739\" data-end=\"5749\"\u003ePalate\u003c\/h3\u003e\n\u003cul data-start=\"5750\" data-end=\"5826\"\u003e\n\u003cli data-section-id=\"1kqf0ji\" data-start=\"5750\" data-end=\"5768\"\u003eBright opening\u003c\/li\u003e\n\u003cli data-section-id=\"192lcql\" data-start=\"5769\" data-end=\"5802\"\u003eDelicate bitterness from yuzu\u003c\/li\u003e\n\u003cli data-section-id=\"ungoc1\" data-start=\"5803\" data-end=\"5826\"\u003eGentle elegant heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1n71tnc\" data-start=\"5828\" data-end=\"5842\"\u003eExperience\u003c\/h3\u003e\n\u003cblockquote data-start=\"5843\" data-end=\"5875\"\u003e\n\u003cp data-start=\"5845\" data-end=\"5875\"\u003eKanzuri illuminated by citrus.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr data-start=\"5877\" data-end=\"5880\"\u003e\n\u003ch2 data-section-id=\"1u5owvg\" data-start=\"5882\" data-end=\"5898\"\u003eHow To Use\u003c\/h2\u003e\n\u003cp data-start=\"5900\" data-end=\"5917\"\u003eExceptional with:\u003c\/p\u003e\n\u003cul data-start=\"5918\" data-end=\"6011\"\u003e\n\u003cli data-section-id=\"1n9kbct\" data-start=\"5918\" data-end=\"5929\"\u003eSeafood\u003c\/li\u003e\n\u003cli data-section-id=\"fbzxxr\" data-start=\"5930\" data-end=\"5943\"\u003eCarpaccio\u003c\/li\u003e\n\u003cli data-section-id=\"1a1485l\" data-start=\"5944\" data-end=\"5966\"\u003eGrilled vegetables\u003c\/li\u003e\n\u003cli data-section-id=\"4yetcw\" data-start=\"5967\" data-end=\"5977\"\u003eSalads\u003c\/li\u003e\n\u003cli data-section-id=\"12x8388\" data-start=\"5978\" data-end=\"6011\"\u003eContemporary Japanese cuisine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"6013\" data-end=\"6039\"\u003eAlso works beautifully as:\u003c\/p\u003e\n\u003cul data-start=\"6040\" data-end=\"6089\"\u003e\n\u003cli data-section-id=\"esybpj\" data-start=\"6040\" data-end=\"6065\"\u003eA finishing condiment\u003c\/li\u003e\n\u003cli data-section-id=\"18nk6y\" data-start=\"6066\" data-end=\"6089\"\u003eA secret ingredient\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"6091\" data-end=\"6094\"\u003e\n\u003ch2 data-section-id=\"chd735\" data-start=\"6096\" data-end=\"6124\"\u003eWhy It Feels Different\u003c\/h2\u003e\n\u003cp data-start=\"6126\" data-end=\"6157\"\u003eTraditional Kanzuri emphasizes:\u003c\/p\u003e\n\u003cul data-start=\"6158\" data-end=\"6192\"\u003e\n\u003cli data-section-id=\"pdllv2\" data-start=\"6158\" data-end=\"6169\"\u003eBalance\u003c\/li\u003e\n\u003cli data-section-id=\"l8zcwr\" data-start=\"6170\" data-end=\"6192\"\u003eFermentation depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"6194\" data-end=\"6215\"\u003eKanyuzuri emphasizes:\u003c\/p\u003e\n\u003cul data-start=\"6216\" data-end=\"6248\"\u003e\n\u003cli data-section-id=\"x5lx4o\" data-start=\"6216\" data-end=\"6225\"\u003eAroma\u003c\/li\u003e\n\u003cli data-section-id=\"13v0bk9\" data-start=\"6226\" data-end=\"6239\"\u003eFreshness\u003c\/li\u003e\n\u003cli data-section-id=\"15xr3i7\" data-start=\"6240\" data-end=\"6248\"\u003eLift\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"6250\" data-end=\"6315\"\u003eIt brings a more modern expression to a deeply traditional craft.\u003c\/p\u003e\n\u003chr data-start=\"6317\" data-end=\"6320\"\u003e\n\u003ch2 data-section-id=\"1qd7e57\" data-start=\"6322\" data-end=\"6343\"\u003eProduct Details\u003c\/h2\u003e\n\u003ch3 data-section-id=\"lbjtps\" data-start=\"6345\" data-end=\"6360\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"6361\" data-end=\"6402\"\u003eYuzu (domestic), chili pepper, koji, salt\u003c\/p\u003e\n\u003ch3 data-section-id=\"13bznyx\" data-start=\"6404\" data-end=\"6418\"\u003eNet Weight\u003c\/h3\u003e\n\u003cp data-start=\"6419\" data-end=\"6422\"\u003e47g\u003c\/p\u003e\n\u003ch3 data-section-id=\"1e0p4us\" data-start=\"6424\" data-end=\"6438\"\u003eShelf Life\u003c\/h3\u003e\n\u003cp data-start=\"6439\" data-end=\"6445\"\u003e1 year\u003c\/p\u003e\n\u003ch3 data-section-id=\"w9x5of\" data-start=\"6447\" data-end=\"6458\"\u003eStorage\u003c\/h3\u003e\n\u003cp data-start=\"6459\" data-end=\"6512\"\u003eStore at room temperature\u003cbr data-start=\"6484\" data-end=\"6487\"\u003eRefrigerate after opening\u003c\/p\u003e\n\u003ch3 data-section-id=\"17bupr3\" data-start=\"6514\" data-end=\"6552\"\u003eNutritional Information (Per 100g)\u003c\/h3\u003e\n\u003cul data-start=\"6553\" data-end=\"6656\"\u003e\n\u003cli data-section-id=\"moaq1k\" data-start=\"6553\" data-end=\"6572\"\u003eEnergy: 94 kcal\u003c\/li\u003e\n\u003cli data-section-id=\"t7voyp\" data-start=\"6573\" data-end=\"6590\"\u003eProtein: 2.3g\u003c\/li\u003e\n\u003cli data-section-id=\"j5m954\" data-start=\"6591\" data-end=\"6604\"\u003eFat: 1.1g\u003c\/li\u003e\n\u003cli data-section-id=\"nopigs\" data-start=\"6605\" data-end=\"6629\"\u003eCarbohydrates: 18.7g\u003c\/li\u003e\n\u003cli data-section-id=\"p24pz\" data-start=\"6630\" data-end=\"6656\"\u003eSalt equivalent: 8.64g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"6658\" data-end=\"6661\"\u003e\n\u003ch2 data-section-id=\"1kv065e\" data-start=\"6663\" data-end=\"6716\"\u003eRooted in Tradition. Reimagined Through Yuzu.\u003c\/h2\u003e\n\u003cp data-start=\"6718\" data-end=\"6781\"\u003eKanyuzuri respects the philosophy of Kanzuri while introducing: a brighter and more aromatic perspective.\u003c\/p\u003e\n\u003chr data-start=\"6827\" data-end=\"6830\"\u003e\n\u003ch2 data-section-id=\"68d9i2\" data-start=\"6832\" data-end=\"6868\"\u003eWhy SpicedLore Chose Kanyuzuri\u003c\/h2\u003e\n\u003cp data-start=\"6870\" data-end=\"6914\"\u003eBecause true luxury is not always intensity.\u003c\/p\u003e\n\u003cp data-start=\"6916\" data-end=\"6926\"\u003eSometimes: it is precision, restraint, and elegance.\u003c\/p\u003e\n\u003chr data-start=\"6972\" data-end=\"6975\"\u003e\n\u003ch2 data-section-id=\"1d2zu5o\" data-start=\"6977\" data-end=\"7019\"\u003eFor Those Who Love Citrus \u0026amp; Subtlety\u003c\/h2\u003e\n\u003cp data-start=\"7021\" data-end=\"7052\"\u003eFresh.\u003cbr data-start=\"7027\" data-end=\"7030\"\u003eElegant.\u003cbr data-start=\"7038\" data-end=\"7041\"\u003eUnexpected.\u003c\/p\u003e\n\u003cp data-start=\"7054\" data-end=\"7100\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA condiment that quietly transforms the plate.\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":54026419077430,"sku":null,"price":799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled_-_08_November_2026_at_21.09.35-17.webp?v=1794626576"},{"product_id":"kanzuri-collection","title":"KANZURI COLLECTION","description":"\u003ch1 data-section-id=\"4o6xog\" data-start=\"0\" data-end=\"26\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2\" data-end=\"24\"\u003eKANZURI COLLECTION\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3 data-section-id=\"1kf0puk\" data-start=\"27\" data-end=\"81\"\u003e\u003cspan role=\"text\"\u003e\u003cem data-start=\"31\" data-end=\"79\"\u003eA Rare Expression of Snow, Fermentation \u0026amp; Time\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"83\" data-end=\"304\"\u003eCrafted in the snow-covered region of Niigata, Japan, Kanzuri is one of the world’s most extraordinary fermented condiments; created through a rare process of snow-aging, natural fermentation, and prolonged maturation.\u003c\/p\u003e\n\u003cp data-start=\"306\" data-end=\"433\"\u003eUnlike conventional chilli pastes built around intensity, Kanzuri is designed around \u003cstrong data-start=\"391\" data-end=\"430\"\u003ebalance, aroma, umami, and elegance\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"435\" data-end=\"585\"\u003eMade only once a year and aged patiently over years, each jar represents the discipline of Japanese craftsmanship and the quiet luxury of time itself.\u003c\/p\u003e\n\u003chr data-start=\"587\" data-end=\"590\"\u003e\n\u003ch1 data-section-id=\"jqcz30\" data-start=\"592\" data-end=\"619\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"594\" data-end=\"619\"\u003eKANZURI — 6 YEAR AGED\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3 data-section-id=\"14stgh2\" data-start=\"620\" data-end=\"654\"\u003e\u003cspan role=\"text\"\u003e\u003cem data-start=\"624\" data-end=\"652\"\u003eThe Pinnacle of Maturation\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"655\" data-end=\"676\"\u003e\u003cstrong data-start=\"655\" data-end=\"670\"\u003eNet Weight:\u003c\/strong\u003e 70g\u003c\/p\u003e\n\u003cp data-start=\"678\" data-end=\"958\"\u003eThe 6 Year Aged Kanzuri is the most mature and refined expression in the Kanzuri collection.\u003cbr data-start=\"770\" data-end=\"773\"\u003eAged slowly over six years, this extraordinary condiment develops remarkable depth, layered umami, and a profoundly rounded finish that cannot be replicated through modern acceleration.\u003c\/p\u003e\n\u003cp data-start=\"960\" data-end=\"1110\"\u003eThe heat softens gracefully with age, allowing the savoury richness, natural sweetness, and aromatic complexity to emerge with elegance and precision.\u003c\/p\u003e\n\u003cp data-start=\"1112\" data-end=\"1204\"\u003eThis is Kanzuri in its most evolved form; contemplative, restrained, and deeply expressive.\u003c\/p\u003e\n\u003chr data-start=\"1206\" data-end=\"1209\"\u003e\n\u003ch2 data-section-id=\"10m5qxn\" data-start=\"1211\" data-end=\"1233\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1214\" data-end=\"1233\"\u003eFlavour Profile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1234\" data-end=\"1366\"\u003e\n\u003cli data-section-id=\"io9xun\" data-start=\"1234\" data-end=\"1256\"\u003eDeep matured umami\u003c\/li\u003e\n\u003cli data-section-id=\"qiszuh\" data-start=\"1257\" data-end=\"1285\"\u003eRounded and velvety heat\u003c\/li\u003e\n\u003cli data-section-id=\"1wtk7aq\" data-start=\"1286\" data-end=\"1314\"\u003eSubtle citrus brightness\u003c\/li\u003e\n\u003cli data-section-id=\"98rvvi\" data-start=\"1315\" data-end=\"1339\"\u003eGentle garlic warmth\u003c\/li\u003e\n\u003cli data-section-id=\"p8zhdy\" data-start=\"1340\" data-end=\"1366\"\u003eLong, lingering finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1368\" data-end=\"1371\"\u003e\n\u003ch2 data-section-id=\"1rxg7l8\" data-start=\"1373\" data-end=\"1396\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1376\" data-end=\"1396\"\u003eBest Paired With\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1397\" data-end=\"1548\"\u003e\n\u003cli data-section-id=\"a58ocm\" data-start=\"1397\" data-end=\"1422\"\u003ePremium meats\u003c\/li\u003e\n\u003cli data-section-id=\"h8uh7\" data-start=\"1423\" data-end=\"1450\"\u003eYakitori \u0026amp; grilled lamb\u003c\/li\u003e\n\u003cli data-section-id=\"2e82qh\" data-start=\"1451\" data-end=\"1470\"\u003eOmakase cuisine\u003c\/li\u003e\n\u003cli data-section-id=\"s371k5\" data-start=\"1471\" data-end=\"1492\"\u003eRisottos \u0026amp; broths\u003c\/li\u003e\n\u003cli data-section-id=\"192lvep\" data-start=\"1493\" data-end=\"1509\"\u003eAged cheeses\u003c\/li\u003e\n\u003cli data-section-id=\"1kj9him\" data-start=\"1510\" data-end=\"1548\"\u003eFinishing sauces \u0026amp; compound butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1550\" data-end=\"1553\"\u003e\n\u003ch2 data-section-id=\"1kz8kvy\" data-start=\"1555\" data-end=\"1583\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1558\" data-end=\"1583\"\u003eWhy It Is Exceptional\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1584\" data-end=\"1758\"\u003e\n\u003cli data-section-id=\"1j887v0\" data-start=\"1584\" data-end=\"1611\"\u003eAged for a full 6 years\u003c\/li\u003e\n\u003cli data-section-id=\"1n5lbeg\" data-start=\"1612\" data-end=\"1646\"\u003eProduced in limited quantities\u003c\/li\u003e\n\u003cli data-section-id=\"ehif41\" data-start=\"1647\" data-end=\"1688\"\u003eNaturally fermented without shortcuts\u003c\/li\u003e\n\u003cli data-section-id=\"1wzkeg2\" data-start=\"1689\" data-end=\"1758\"\u003eCrafted using traditional snow-aging techniques unique to Niigata\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1760\" data-end=\"1763\"\u003e\n\u003ch2 data-section-id=\"fu3okz\" data-start=\"1765\" data-end=\"1783\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1768\" data-end=\"1783\"\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1784\" data-end=\"1865\"\u003e\n\u003cli data-section-id=\"1k30hbe\" data-start=\"1784\" data-end=\"1813\"\u003eSalted red chilli peppers\u003c\/li\u003e\n\u003cli data-section-id=\"176hsif\" data-start=\"1814\" data-end=\"1827\"\u003eYuzu peel\u003c\/li\u003e\n\u003cli data-section-id=\"11f97rm\" data-start=\"1828\" data-end=\"1841\"\u003eRice koji\u003c\/li\u003e\n\u003cli data-section-id=\"13qwfzv\" data-start=\"1842\" data-end=\"1856\"\u003eYuzu juice\u003c\/li\u003e\n\u003cli data-section-id=\"69kgf6\" data-start=\"1857\" data-end=\"1865\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1867\" data-end=\"1870\"\u003e\n\u003ch1 data-section-id=\"1qhvsgp\" data-start=\"1872\" data-end=\"1899\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1874\" data-end=\"1899\"\u003eKANZURI — 3 YEAR AGED\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3 data-section-id=\"1gumog9\" data-start=\"1900\" data-end=\"1932\"\u003e\u003cspan role=\"text\"\u003e\u003cem data-start=\"1904\" data-end=\"1930\"\u003eThe Signature Expression\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1933\" data-end=\"1954\"\u003e\u003cstrong data-start=\"1933\" data-end=\"1948\"\u003eNet Weight:\u003c\/strong\u003e 70g\u003c\/p\u003e\n\u003cp data-start=\"1956\" data-end=\"2055\"\u003eThe 3 Year Aged Kanzuri represents the classic and most versatile expression of Kanzuri’s heritage.\u003c\/p\u003e\n\u003cp data-start=\"2057\" data-end=\"2206\"\u003eBalanced beautifully between youthful vibrancy and matured depth, it offers a harmonious interplay of chilli warmth, citrus aroma, and savoury umami.\u003c\/p\u003e\n\u003cp data-start=\"2208\" data-end=\"2358\"\u003eIts flavour is expressive yet controlled; making it exceptionally adaptable across both traditional Japanese cuisine and modern contemporary cooking.\u003c\/p\u003e\n\u003cp data-start=\"2360\" data-end=\"2457\"\u003eThis is the expression that introduced generations of chefs and artisans to the world of Kanzuri.\u003c\/p\u003e\n\u003chr data-start=\"2459\" data-end=\"2462\"\u003e\n\u003ch2 data-section-id=\"10m5qxn\" data-start=\"2464\" data-end=\"2486\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2467\" data-end=\"2486\"\u003eFlavour Profile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2487\" data-end=\"2586\"\u003e\n\u003cli data-section-id=\"1iv79k8\" data-start=\"2487\" data-end=\"2514\"\u003eBright citrus top notes\u003c\/li\u003e\n\u003cli data-section-id=\"1cqdcey\" data-start=\"2515\" data-end=\"2539\"\u003eBalanced umami depth\u003c\/li\u003e\n\u003cli data-section-id=\"8jao5s\" data-start=\"2540\" data-end=\"2560\"\u003eWarm, clean heat\u003c\/li\u003e\n\u003cli data-section-id=\"13nblq7\" data-start=\"2561\" data-end=\"2586\"\u003eFresh aromatic finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2588\" data-end=\"2591\"\u003e\n\u003ch2 data-section-id=\"1rxg7l8\" data-start=\"2593\" data-end=\"2616\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2596\" data-end=\"2616\"\u003eBest Paired With\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2617\" data-end=\"2761\"\u003e\n\u003cli data-section-id=\"1u6dko\" data-start=\"2617\" data-end=\"2639\"\u003eRamen, soba \u0026amp; udon\u003c\/li\u003e\n\u003cli data-section-id=\"bjq9ea\" data-start=\"2640\" data-end=\"2666\"\u003eSeafood \u0026amp; grilled fish\u003c\/li\u003e\n\u003cli data-section-id=\"1ow5qkw\" data-start=\"2667\" data-end=\"2681\"\u003eRice bowls\u003c\/li\u003e\n\u003cli data-section-id=\"od6beh\" data-start=\"2682\" data-end=\"2709\"\u003eFried chicken \u0026amp; tempura\u003c\/li\u003e\n\u003cli data-section-id=\"nz7pqc\" data-start=\"2710\" data-end=\"2735\"\u003eMarinades \u0026amp; dressings\u003c\/li\u003e\n\u003cli data-section-id=\"akts9l\" data-start=\"2736\" data-end=\"2761\"\u003eStir-fried vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2763\" data-end=\"2766\"\u003e\n\u003ch2 data-section-id=\"1kz8kvy\" data-start=\"2768\" data-end=\"2796\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2771\" data-end=\"2796\"\u003eWhy It Is Exceptional\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2797\" data-end=\"2953\"\u003e\n\u003cli data-section-id=\"hnmrbx\" data-start=\"2797\" data-end=\"2827\"\u003eAged patiently for 3 years\u003c\/li\u003e\n\u003cli data-section-id=\"1sxrov6\" data-start=\"2828\" data-end=\"2864\"\u003eSnow-refined chilli fermentation\u003c\/li\u003e\n\u003cli data-section-id=\"1ssfbnd\" data-start=\"2865\" data-end=\"2906\"\u003eHighly versatile culinary application\u003c\/li\u003e\n\u003cli data-section-id=\"1sucdlb\" data-start=\"2907\" data-end=\"2953\"\u003eCrafted using traditional regional methods\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2955\" data-end=\"2958\"\u003e\n\u003ch2 data-section-id=\"fu3okz\" data-start=\"2960\" data-end=\"2978\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2963\" data-end=\"2978\"\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2979\" data-end=\"3060\"\u003e\n\u003cli data-section-id=\"1k30hbe\" data-start=\"2979\" data-end=\"3008\"\u003eSalted red chilli peppers\u003c\/li\u003e\n\u003cli data-section-id=\"176hsif\" data-start=\"3009\" data-end=\"3022\"\u003eYuzu peel\u003c\/li\u003e\n\u003cli data-section-id=\"11f97rm\" data-start=\"3023\" data-end=\"3036\"\u003eRice koji\u003c\/li\u003e\n\u003cli data-section-id=\"13qwfzv\" data-start=\"3037\" data-end=\"3051\"\u003eYuzu juice\u003c\/li\u003e\n\u003cli data-section-id=\"69kgf6\" data-start=\"3052\" data-end=\"3060\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"3062\" data-end=\"3065\"\u003e\n\u003ch1 data-section-id=\"h7nt3c\" data-start=\"3067\" data-end=\"3097\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3069\" data-end=\"3097\"\u003eKANYUZURI (YUZU KANZURI)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3 data-section-id=\"15eza1l\" data-start=\"3098\" data-end=\"3138\"\u003e\u003cspan role=\"text\"\u003e\u003cem data-start=\"3102\" data-end=\"3136\"\u003eA Brighter Expression of Kanzuri\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3139\" data-end=\"3160\"\u003e\u003cstrong data-start=\"3139\" data-end=\"3154\"\u003eNet Weight:\u003c\/strong\u003e 47g\u003c\/p\u003e\n\u003cp data-start=\"3162\" data-end=\"3288\"\u003eKanyuzuri is a refined and aromatic variation of Kanzuri, created for those who appreciate delicacy, fragrance, and precision.\u003c\/p\u003e\n\u003cp data-start=\"3290\" data-end=\"3412\"\u003eWith a more pronounced yuzu character, it delivers a vivid citrus lift balanced by gentle chilli warmth and elegant umami.\u003c\/p\u003e\n\u003cp data-start=\"3414\" data-end=\"3558\"\u003eLighter in profile yet remarkably layered, Kanyuzuri bridges the worlds of traditional Japanese craftsmanship and modern fine dining creativity.\u003c\/p\u003e\n\u003cp data-start=\"3560\" data-end=\"3650\"\u003eIt is exceptionally suited for seafood, cocktails, fresh dishes, and contemporary plating.\u003c\/p\u003e\n\u003chr data-start=\"3652\" data-end=\"3655\"\u003e\n\u003ch2 data-section-id=\"10m5qxn\" data-start=\"3657\" data-end=\"3679\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3660\" data-end=\"3679\"\u003eFlavour Profile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"3680\" data-end=\"3807\"\u003e\n\u003cli data-section-id=\"1ulvspl\" data-start=\"3680\" data-end=\"3701\"\u003eBright yuzu aroma\u003c\/li\u003e\n\u003cli data-section-id=\"1yvve6b\" data-start=\"3702\" data-end=\"3726\"\u003eFresh citrus acidity\u003c\/li\u003e\n\u003cli data-section-id=\"12hhxjb\" data-start=\"3727\" data-end=\"3753\"\u003eDelicate savoury depth\u003c\/li\u003e\n\u003cli data-section-id=\"rvshei\" data-start=\"3754\" data-end=\"3778\"\u003eGentle, refined heat\u003c\/li\u003e\n\u003cli data-section-id=\"jtnfhh\" data-start=\"3779\" data-end=\"3807\"\u003eClean and elegant finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"3809\" data-end=\"3812\"\u003e\n\u003ch2 data-section-id=\"1rxg7l8\" data-start=\"3814\" data-end=\"3837\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3817\" data-end=\"3837\"\u003eBest Paired With\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"3838\" data-end=\"3991\"\u003e\n\u003cli data-section-id=\"ptryn3\" data-start=\"3838\" data-end=\"3859\"\u003eSashimi \u0026amp; oysters\u003c\/li\u003e\n\u003cli data-section-id=\"awqn9i\" data-start=\"3860\" data-end=\"3882\"\u003eGrilled white fish\u003c\/li\u003e\n\u003cli data-section-id=\"15tzgna\" data-start=\"3883\" data-end=\"3904\"\u003eCarpaccio \u0026amp; crudo\u003c\/li\u003e\n\u003cli data-section-id=\"gmon89\" data-start=\"3905\" data-end=\"3930\"\u003eSalads \u0026amp; vinaigrettes\u003c\/li\u003e\n\u003cli data-section-id=\"12ocsmv\" data-start=\"3931\" data-end=\"3960\"\u003eGin cocktails \u0026amp; highballs\u003c\/li\u003e\n\u003cli data-section-id=\"1nbxc08\" data-start=\"3961\" data-end=\"3991\"\u003eLight broths \u0026amp; tofu dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"3993\" data-end=\"3996\"\u003e\n\u003ch2 data-section-id=\"1kz8kvy\" data-start=\"3998\" data-end=\"4026\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"4001\" data-end=\"4026\"\u003eWhy It Is Exceptional\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"4027\" data-end=\"4191\"\u003e\n\u003cli data-section-id=\"1m8le44\" data-start=\"4027\" data-end=\"4058\"\u003eElevated yuzu concentration\u003c\/li\u003e\n\u003cli data-section-id=\"1hmt1uk\" data-start=\"4059\" data-end=\"4102\"\u003eRare balance of citrus and fermentation\u003c\/li\u003e\n\u003cli data-section-id=\"byz2cx\" data-start=\"4103\" data-end=\"4140\"\u003eCrafted in small seasonal batches\u003c\/li\u003e\n\u003cli data-section-id=\"39mb9s\" data-start=\"4141\" data-end=\"4191\"\u003eOffers a uniquely modern expression of Kanzuri\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4193\" data-end=\"4196\"\u003e\n\u003ch2 data-section-id=\"fu3okz\" data-start=\"4198\" data-end=\"4216\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"4201\" data-end=\"4216\"\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"4217\" data-end=\"4298\"\u003e\n\u003cli data-section-id=\"1k30hbe\" data-start=\"4217\" data-end=\"4246\"\u003eSalted red chilli peppers\u003c\/li\u003e\n\u003cli data-section-id=\"176hsif\" data-start=\"4247\" data-end=\"4260\"\u003eYuzu peel\u003c\/li\u003e\n\u003cli data-section-id=\"11f97rm\" data-start=\"4261\" data-end=\"4274\"\u003eRice koji\u003c\/li\u003e\n\u003cli data-section-id=\"13qwfzv\" data-start=\"4275\" data-end=\"4289\"\u003eYuzu juice\u003c\/li\u003e\n\u003cli data-section-id=\"69kgf6\" data-start=\"4290\" data-end=\"4298\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4300\" data-end=\"4303\"\u003e\n\u003ch1 data-section-id=\"14s6af4\" data-start=\"4305\" data-end=\"4333\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"4307\" data-end=\"4333\"\u003eTHE KANZURI PHILOSOPHY\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp data-start=\"4335\" data-end=\"4416\"\u003eIn the mountains of Niigata, winter is not merely a season; it is an ingredient.\u003c\/p\u003e\n\u003cp data-start=\"4418\" data-end=\"4532\"\u003eThe snow removes bitterness.\u003cbr data-start=\"4446\" data-end=\"4449\"\u003eTime softens the flame.\u003cbr data-start=\"4472\" data-end=\"4475\"\u003eFermentation builds depth impossible to create overnight.\u003c\/p\u003e\n\u003cp data-start=\"4534\" data-end=\"4614\"\u003eKanzuri is not designed to overwhelm the palate.\u003cbr data-start=\"4582\" data-end=\"4585\"\u003eIt is designed to elevate it.\u003c\/p\u003e\n\u003cp data-start=\"4616\" data-end=\"4703\"\u003eA small amount transforms an entire dish; not through aggression, but through harmony.\u003c\/p\u003e\n\u003cp data-start=\"4705\" data-end=\"4740\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis is the quiet power of Kanzuri.\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":54053735137590,"sku":null,"price":2729.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled_-_08_November_2026_at_21.09.35-18.webp?v=1794626500"},{"product_id":"kaneyoshi-artisan-shoyu-gift-set","title":"KANEYOSHI ARTISAN SHOYU COLLECTION","description":"\u003ch1 data-section-id=\"w1fjdr\" data-start=\"212\" data-end=\"248\"\u003ePremium Japanese Soy Sauce Gift Set (5 × 100ml)\u003c\/h1\u003e\n\u003ch3 data-section-id=\"1r219ix\" data-start=\"301\" data-end=\"347\"\u003eDiscover the Soul of Japanese Fermentation\u003c\/h3\u003e\n\u003cp data-start=\"349\" data-end=\"838\"\u003eExperience authentic Japanese craftsmanship through a curated tasting journey featuring five handcrafted soy sauces from Kaneyoshi Soy Sauce Brewery, a traditional brewery in Fukuoka, Japan that has preserved the art of natural fermentation for over a century. Inspired by the brewery's heritage of wooden-barrel brewing and natural ingredients, this collection showcases the remarkable diversity of true Japanese shoyu.\u003c\/p\u003e\n\u003cp data-start=\"840\" data-end=\"946\"\u003eMore than a condiment, this is an invitation to explore one of Japan's most treasured culinary traditions.\u003c\/p\u003e\n\u003cp data-start=\"948\" data-end=\"1173\"\u003eWhether gifted to a passionate home cook, a professional chef, a lover of Japanese cuisine, or enjoyed at your own table, the Kaneyoshi Artisan Shoyu Collection transforms everyday meals into extraordinary dining experiences.\u003c\/p\u003e\n\u003chr data-start=\"1175\" data-end=\"1178\"\u003e\n\u003ch2 data-section-id=\"w3a6bn\" data-start=\"1180\" data-end=\"1198\"\u003eWhat's Included\u003c\/h2\u003e\n\u003ch3 data-section-id=\"11dty67\" data-start=\"1200\" data-end=\"1225\"\u003eSanga – Pure Elegance\u003c\/h3\u003e\n\u003cp data-start=\"1226\" data-end=\"1293\"\u003eA light, unpasteurized soy sauce crafted with natural spring water.\u003c\/p\u003e\n\u003cp data-start=\"1295\" data-end=\"1312\"\u003e\u003cstrong data-start=\"1295\" data-end=\"1312\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1313\" data-end=\"1380\"\u003e\n\u003cli data-section-id=\"1ijesi\" data-start=\"1313\" data-end=\"1329\"\u003eDelicate umami\u003c\/li\u003e\n\u003cli data-section-id=\"1ymtlnm\" data-start=\"1330\" data-end=\"1344\"\u003eFloral aroma\u003c\/li\u003e\n\u003cli data-section-id=\"1xw929q\" data-start=\"1345\" data-end=\"1359\"\u003eClean finish\u003c\/li\u003e\n\u003cli data-section-id=\"1j9lnrq\" data-start=\"1360\" data-end=\"1380\"\u003eBright and refined\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1382\" data-end=\"1398\"\u003e\u003cstrong data-start=\"1382\" data-end=\"1398\"\u003ePerfect With\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1399\" data-end=\"1473\"\u003e\n\u003cli data-section-id=\"1shxrak\" data-start=\"1399\" data-end=\"1408\"\u003eSashimi\u003c\/li\u003e\n\u003cli data-section-id=\"gv9n17\" data-start=\"1409\" data-end=\"1421\"\u003eWhite fish\u003c\/li\u003e\n\u003cli data-section-id=\"1ef6v9a\" data-start=\"1422\" data-end=\"1440\"\u003eFresh vegetables\u003c\/li\u003e\n\u003cli data-section-id=\"igvd8b\" data-start=\"1441\" data-end=\"1454\"\u003eClear soups\u003c\/li\u003e\n\u003cli data-section-id=\"140obga\" data-start=\"1455\" data-end=\"1473\"\u003eSeasonal produce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1475\" data-end=\"1478\"\u003e\n\u003ch3 data-section-id=\"1f243vk\" data-start=\"1480\" data-end=\"1520\"\u003eHibiki – The Taste of Japanese Umami\u003c\/h3\u003e\n\u003cp data-start=\"1521\" data-end=\"1574\"\u003eA harmonious blend of natural broth and fermentation.\u003c\/p\u003e\n\u003cp data-start=\"1576\" data-end=\"1593\"\u003e\u003cstrong data-start=\"1576\" data-end=\"1593\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1594\" data-end=\"1670\"\u003e\n\u003cli data-section-id=\"15egj7p\" data-start=\"1594\" data-end=\"1608\"\u003eSavory depth\u003c\/li\u003e\n\u003cli data-section-id=\"i6wye5\" data-start=\"1609\" data-end=\"1630\"\u003eComforting richness\u003c\/li\u003e\n\u003cli data-section-id=\"1q21w9u\" data-start=\"1631\" data-end=\"1652\"\u003eAromatic complexity\u003c\/li\u003e\n\u003cli data-section-id=\"1xxrmux\" data-start=\"1653\" data-end=\"1670\"\u003eBalanced finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1672\" data-end=\"1688\"\u003e\u003cstrong data-start=\"1672\" data-end=\"1688\"\u003ePerfect With\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1689\" data-end=\"1747\"\u003e\n\u003cli data-section-id=\"fdh56g\" data-start=\"1689\" data-end=\"1698\"\u003eNoodles\u003c\/li\u003e\n\u003cli data-section-id=\"un633p\" data-start=\"1699\" data-end=\"1712\"\u003eRice dishes\u003c\/li\u003e\n\u003cli data-section-id=\"178jmbm\" data-start=\"1713\" data-end=\"1720\"\u003eSoups\u003c\/li\u003e\n\u003cli data-section-id=\"1758gnz\" data-start=\"1721\" data-end=\"1728\"\u003ePasta\u003c\/li\u003e\n\u003cli data-section-id=\"2amls1\" data-start=\"1729\" data-end=\"1747\"\u003eEveryday cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1749\" data-end=\"1752\"\u003e\n\u003ch3 data-section-id=\"1tvh3z\" data-start=\"1754\" data-end=\"1794\"\u003eKaneyoshi – The Signature Expression\u003c\/h3\u003e\n\u003cp data-start=\"1795\" data-end=\"1891\"\u003eThe brewery's classic koikuchi soy sauce, brewed using traditional methods and handcrafted koji.\u003c\/p\u003e\n\u003cp data-start=\"1893\" data-end=\"1910\"\u003e\u003cstrong data-start=\"1893\" data-end=\"1910\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1911\" data-end=\"1981\"\u003e\n\u003cli data-section-id=\"tw1jj9\" data-start=\"1911\" data-end=\"1923\"\u003eRich umami\u003c\/li\u003e\n\u003cli data-section-id=\"1q2j1ch\" data-start=\"1924\" data-end=\"1944\"\u003eBalanced sweetness\u003c\/li\u003e\n\u003cli data-section-id=\"1fcqyoc\" data-start=\"1945\" data-end=\"1957\"\u003eDeep aroma\u003c\/li\u003e\n\u003cli data-section-id=\"1tfphta\" data-start=\"1958\" data-end=\"1981\"\u003eFull-bodied character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1983\" data-end=\"1999\"\u003e\u003cstrong data-start=\"1983\" data-end=\"1999\"\u003ePerfect With\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2000\" data-end=\"2060\"\u003e\n\u003cli data-section-id=\"1fjjtiz\" data-start=\"2000\" data-end=\"2015\"\u003eGrilled meats\u003c\/li\u003e\n\u003cli data-section-id=\"1j45spq\" data-start=\"2016\" data-end=\"2022\"\u003eEggs\u003c\/li\u003e\n\u003cli data-section-id=\"1j4cn28\" data-start=\"2023\" data-end=\"2029\"\u003eTofu\u003c\/li\u003e\n\u003cli data-section-id=\"hlo5ci\" data-start=\"2030\" data-end=\"2042\"\u003eStir-fries\u003c\/li\u003e\n\u003cli data-section-id=\"2h0m4q\" data-start=\"2043\" data-end=\"2060\"\u003eEveryday dining\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2062\" data-end=\"2065\"\u003e\n\u003ch3 data-section-id=\"1qpmwk0\" data-start=\"2067\" data-end=\"2108\"\u003eTachibana – Citrus Meets Fermentation\u003c\/h3\u003e\n\u003cp data-start=\"2109\" data-end=\"2172\"\u003eA refreshing ponzu-style soy sauce crafted without added sugar.\u003c\/p\u003e\n\u003cp data-start=\"2174\" data-end=\"2191\"\u003e\u003cstrong data-start=\"2174\" data-end=\"2191\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2192\" data-end=\"2262\"\u003e\n\u003cli data-section-id=\"idnvwg\" data-start=\"2192\" data-end=\"2207\"\u003eBright citrus\u003c\/li\u003e\n\u003cli data-section-id=\"4e4gke\" data-start=\"2208\" data-end=\"2228\"\u003eRefreshing acidity\u003c\/li\u003e\n\u003cli data-section-id=\"1f6lv2a\" data-start=\"2229\" data-end=\"2247\"\u003eGentle sweetness\u003c\/li\u003e\n\u003cli data-section-id=\"1xw929q\" data-start=\"2248\" data-end=\"2262\"\u003eClean finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2264\" data-end=\"2280\"\u003e\u003cstrong data-start=\"2264\" data-end=\"2280\"\u003ePerfect With\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2281\" data-end=\"2342\"\u003e\n\u003cli data-section-id=\"1vd883h\" data-start=\"2281\" data-end=\"2290\"\u003eSeafood\u003c\/li\u003e\n\u003cli data-section-id=\"69l15s\" data-start=\"2291\" data-end=\"2299\"\u003eSalads\u003c\/li\u003e\n\u003cli data-section-id=\"19uf7r6\" data-start=\"2300\" data-end=\"2309\"\u003eTempura\u003c\/li\u003e\n\u003cli data-section-id=\"1rpan9l\" data-start=\"2310\" data-end=\"2330\"\u003eGrilled vegetables\u003c\/li\u003e\n\u003cli data-section-id=\"uidiko\" data-start=\"2331\" data-end=\"2342\"\u003eDressings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2344\" data-end=\"2347\"\u003e\n\u003ch3 data-section-id=\"ywgp4h\" data-start=\"2349\" data-end=\"2391\"\u003eOkumurasaki – The Connoisseur's Choice\u003c\/h3\u003e\n\u003cp data-start=\"2392\" data-end=\"2475\"\u003eA rare double-fermented soy sauce matured through an extended fermentation process.\u003c\/p\u003e\n\u003cp data-start=\"2477\" data-end=\"2494\"\u003e\u003cstrong data-start=\"2477\" data-end=\"2494\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2495\" data-end=\"2576\"\u003e\n\u003cli data-section-id=\"yx2sqj\" data-start=\"2495\" data-end=\"2510\"\u003eIntense umami\u003c\/li\u003e\n\u003cli data-section-id=\"9rt4v\" data-start=\"2511\" data-end=\"2530\"\u003eExceptional depth\u003c\/li\u003e\n\u003cli data-section-id=\"dy09f2\" data-start=\"2531\" data-end=\"2551\"\u003eLayered complexity\u003c\/li\u003e\n\u003cli data-section-id=\"sym2t7\" data-start=\"2552\" data-end=\"2576\"\u003eLong, luxurious finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2578\" data-end=\"2594\"\u003e\u003cstrong data-start=\"2578\" data-end=\"2594\"\u003ePerfect With\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2595\" data-end=\"2669\"\u003e\n\u003cli data-section-id=\"1fhq4lk\" data-start=\"2603\" data-end=\"2619\"\u003ePremium steaks\u003c\/li\u003e\n\u003cli data-section-id=\"178cvj0\" data-start=\"2620\" data-end=\"2627\"\u003eSushi\u003c\/li\u003e\n\u003cli data-section-id=\"17odzcx\" data-start=\"2628\" data-end=\"2642\"\u003eAged cheeses\u003c\/li\u003e\n\u003cli data-section-id=\"1dtptut\" data-start=\"2643\" data-end=\"2669\"\u003eFine dining preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2671\" data-end=\"2674\"\u003e\n\u003ch2 data-section-id=\"1ax59yx\" data-start=\"2676\" data-end=\"2693\"\u003eWhy Kaneyoshi?\u003c\/h2\u003e\n\u003cp data-start=\"2695\" data-end=\"2854\"\u003eFor generations, Kaneyoshi has continued a traditional Japanese brewing philosophy that values patience over speed and craftsmanship over industrial shortcuts.\u003c\/p\u003e\n\u003cp data-start=\"2856\" data-end=\"2885\"\u003eEach bottle is crafted using:\u003c\/p\u003e\n\u003cp data-start=\"2887\" data-end=\"2927\"\u003e✓ Traditional wooden-barrel fermentation\u003c\/p\u003e\n\u003cp data-start=\"2961\" data-end=\"2986\"\u003e✓ Natural brewing methods\u003c\/p\u003e\n\u003cp data-start=\"2988\" data-end=\"3020\"\u003e✓ Carefully selected ingredients\u003c\/p\u003e\n\u003cp data-start=\"3022\" data-end=\"3046\"\u003e✓ Small-batch production\u003c\/p\u003e\n\u003cp data-start=\"3048\" data-end=\"3082\"\u003e✓ Authentic Japanese craftsmanship\u003c\/p\u003e\n\u003cp data-start=\"3084\" data-end=\"3155\"\u003e✓ Distinct flavour profiles designed for different culinary experiences\u003c\/p\u003e\n\u003cp data-start=\"3157\" data-end=\"3277\"\u003eThe result is a collection of soy sauces that reveal nuances, aromas, and depth rarely found in commercial alternatives.\u003c\/p\u003e\n\u003chr data-start=\"3279\" data-end=\"3282\"\u003e\n\u003ch2 data-section-id=\"1imvvqh\" data-start=\"3284\" data-end=\"3318\"\u003eA Tasting Journey Through Japan\u003c\/h2\u003e\n\u003cp data-start=\"3320\" data-end=\"3377\"\u003eMost people have only experienced one style of soy sauce.\u003c\/p\u003e\n\u003cp data-start=\"3379\" data-end=\"3423\"\u003eThis collection allows you to discover five.\u003c\/p\u003e\n\u003cp data-start=\"3425\" data-end=\"3600\"\u003eFrom the delicate purity of Sanga to the profound maturity of Okumurasaki, every bottle expresses a unique perspective on fermentation, umami, and Japanese culinary tradition.\u003c\/p\u003e\n\u003cp data-start=\"3602\" data-end=\"3743\"\u003eWhether used as a finishing sauce, dipping sauce, marinade, seasoning, or ingredient, each expression offers its own distinctive personality.\u003c\/p\u003e\n\u003chr data-start=\"3745\" data-end=\"3748\"\u003e\n\u003ch2 data-section-id=\"rh9nch\" data-start=\"3750\" data-end=\"3772\"\u003ePerfect for Gifting\u003c\/h2\u003e\n\u003cp data-start=\"3774\" data-end=\"3839\"\u003eThe Kaneyoshi Artisan Shoyu Collection is beautifully suited for:\u003c\/p\u003e\n\u003cul data-start=\"3841\" data-end=\"4023\"\u003e\n\u003cli data-section-id=\"1520nns\" data-start=\"3841\" data-end=\"3862\"\u003eGourmet food lovers\u003c\/li\u003e\n\u003cli data-section-id=\"79s1q4\" data-start=\"3863\" data-end=\"3875\"\u003eHome chefs\u003c\/li\u003e\n\u003cli data-section-id=\"1p4ywoc\" data-start=\"3876\" data-end=\"3906\"\u003eJapanese cuisine enthusiasts\u003c\/li\u003e\n\u003cli data-section-id=\"16ig9vb\" data-start=\"3907\" data-end=\"3926\"\u003eCorporate gifting\u003c\/li\u003e\n\u003cli data-section-id=\"wop65j\" data-start=\"3927\" data-end=\"3943\"\u003eLuxury hampers\u003c\/li\u003e\n\u003cli data-section-id=\"1b2xigl\" data-start=\"3944\" data-end=\"3959\"\u003eWedding gifts\u003c\/li\u003e\n\u003cli data-section-id=\"11zr2ga\" data-start=\"3960\" data-end=\"3980\"\u003eHousewarming gifts\u003c\/li\u003e\n\u003cli data-section-id=\"11wf19m\" data-start=\"3981\" data-end=\"3998\"\u003eFestive gifting\u003c\/li\u003e\n\u003cli data-section-id=\"17ir2xz\" data-start=\"3999\" data-end=\"4023\"\u003eCulinary professionals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4025\" data-end=\"4121\"\u003eA thoughtful gift for those who appreciate craftsmanship, authenticity, and exceptional flavour.\u003c\/p\u003e\n\u003cp data-start=\"4123\" data-end=\"4192\"\u003eBecause the finest gifts are not merely consumed; they are remembered.\u003c\/p\u003e\n\u003chr data-start=\"4194\" data-end=\"4197\"\u003e\n\u003ch2 data-section-id=\"12p0r37\" data-start=\"4199\" data-end=\"4224\"\u003eQuick Comparison Guide\u003c\/h2\u003e\n\u003cdiv class=\"TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"group TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable data-start=\"4226\" data-end=\"4567\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead data-start=\"4226\" data-end=\"4262\"\u003e\n\u003ctr data-start=\"4226\" data-end=\"4262\"\u003e\n\u003cth data-start=\"4226\" data-end=\"4238\" data-col-size=\"sm\" class=\"last:pe-10\"\u003eSoy Sauce\u003c\/th\u003e\n\u003cth data-start=\"4238\" data-end=\"4249\" data-col-size=\"sm\" class=\"last:pe-10\"\u003eBest For\u003c\/th\u003e\n\u003cth data-start=\"4249\" data-end=\"4262\" data-col-size=\"sm\" class=\"last:pe-10\"\u003eIntensity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"4304\" data-end=\"4567\"\u003e\n\u003ctr data-start=\"4304\" data-end=\"4355\"\u003e\n\u003ctd data-start=\"4304\" data-end=\"4312\" data-col-size=\"sm\"\u003eSanga\u003c\/td\u003e\n\u003ctd data-start=\"4312\" data-end=\"4346\" data-col-size=\"sm\"\u003eSashimi, White Fish, Vegetables\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"4346\" data-end=\"4355\"\u003e★★☆☆☆\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"4356\" data-end=\"4404\"\u003e\n\u003ctd data-start=\"4356\" data-end=\"4365\" data-col-size=\"sm\"\u003eHibiki\u003c\/td\u003e\n\u003ctd data-start=\"4365\" data-end=\"4395\" data-col-size=\"sm\"\u003eSoups, Noodles, Rice Dishes\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"4395\" data-end=\"4404\"\u003e★★★☆☆\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"4405\" data-end=\"4454\"\u003e\n\u003ctd data-start=\"4405\" data-end=\"4417\" data-col-size=\"sm\"\u003eKaneyoshi\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"4417\" data-end=\"4445\"\u003eEveryday Cooking \u0026amp; Dining\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"4445\" data-end=\"4454\"\u003e★★★★☆\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"4455\" data-end=\"4506\"\u003e\n\u003ctd data-start=\"4455\" data-end=\"4467\" data-col-size=\"sm\"\u003eTachibana\u003c\/td\u003e\n\u003ctd data-start=\"4467\" data-end=\"4497\" data-col-size=\"sm\"\u003eSeafood, Salads \u0026amp; Dressings\u003c\/td\u003e\n\u003ctd data-start=\"4497\" data-end=\"4506\" data-col-size=\"sm\"\u003e★★★☆☆\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"4507\" data-end=\"4567\"\u003e\n\u003ctd data-start=\"4507\" data-end=\"4521\" data-col-size=\"sm\"\u003eOkumurasaki\u003c\/td\u003e\n\u003ctd data-start=\"4521\" data-end=\"4558\" data-col-size=\"sm\"\u003eSteak \u0026amp; Premium Ingredients\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"4558\" data-end=\"4567\"\u003e★★★★★\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr data-start=\"4569\" data-end=\"4572\"\u003e\n\u003ch2 data-section-id=\"1r8frcv\" data-start=\"4574\" data-end=\"4603\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3 data-section-id=\"1aprd2z\" data-start=\"4605\" data-end=\"4664\"\u003eIs this suitable for someone new to Japanese soy sauce?\u003c\/h3\u003e\n\u003cp data-start=\"4665\" data-end=\"4830\"\u003eAbsolutely. The collection is specifically designed to introduce the remarkable diversity of authentic Japanese soy sauce while remaining approachable for beginners.\u003c\/p\u003e\n\u003ch3 data-section-id=\"132y9pg\" data-start=\"4832\" data-end=\"4891\"\u003eWhat makes Kaneyoshi different from ordinary soy sauce?\u003c\/h3\u003e\n\u003cp data-start=\"4892\" data-end=\"5073\"\u003eKaneyoshi follows traditional Japanese brewing methods, including wooden-barrel fermentation resulting in exceptional depth, aroma, and complexity.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1oiktrv\" data-start=\"5075\" data-end=\"5099\"\u003eIs this a good gift?\u003c\/h3\u003e\n\u003cp data-start=\"5100\" data-end=\"5259\"\u003eYes. Its elegant presentation, authentic Japanese heritage, and unique tasting experience make it an exceptional gift for food lovers and culinary enthusiasts.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1xkvt7t\" data-start=\"5261\" data-end=\"5295\"\u003eCan these be used for cooking?\u003c\/h3\u003e\n\u003cp data-start=\"5296\" data-end=\"5442\"\u003eYes. Each bottle serves a different purpose; from sashimi and dipping sauces to marinades, soups, dressings, finishing sauces, and gourmet cooking.\u003c\/p\u003e\n\u003ch3 data-section-id=\"fqm6hy\" data-start=\"5444\" data-end=\"5472\"\u003eWhere is Kaneyoshi made?\u003c\/h3\u003e\n\u003cp data-start=\"5473\" data-end=\"5601\"\u003eKaneyoshi Soy Sauce Brewery is located in Fukuoka, Japan, where traditional brewing methods have been preserved for generations.\u003c\/p\u003e\n\u003chr data-start=\"5603\" data-end=\"5606\"\u003e\n\u003ch2 data-section-id=\"r0j743\" data-start=\"5608\" data-end=\"5660\"\u003eExperience Japan's Finest Fermentation Traditions\u003c\/h2\u003e\n\u003cp data-start=\"5662\" data-end=\"5848\"\u003eBring home a curated collection of five handcrafted Japanese soy sauces and discover the extraordinary depth, aroma, and complexity that only authentic Japanese fermentation can achieve.\u003c\/p\u003e\n\u003cp data-start=\"5850\" data-end=\"5984\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"5850\" data-end=\"5984\" data-is-last-node=\"\"\u003eAdd the Kaneyoshi Artisan Shoyu Collection to your table; or gift it to someone who appreciates exceptional food and craftsmanship.\u003c\/strong\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":54123106861366,"sku":null,"price":3600.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled-08November2026at21.09.35-14.webp?v=1794626400"},{"product_id":"sakura-smoked-sh-oyu","title":"Yugeta Shoyu Sakura Smoked Soy sauce","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\/Untitled_-_08_November_2026_at_21.09.35-12.webp?v=1794626345"},{"product_id":"spice-the-lore-innovation-challenge-entry","title":"Spice The Lore Innovation Challenge Entry","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eAn ancient craft. A new creation. Your opportunity to make a mark.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSpice The Lore is a product innovation challenge by SpicedLore, inviting chefs, bartenders, culinary students, food scientists, product developers and passionate food innovators to explore the possibilities of Japanese fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eInspired by generations of craftsmanship behind artisanal Japanese soy sauces, the challenge encourages participants to transform exceptional ingredients into original, shelf-stable, clean-label creations across food, dessert and beverage categories.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eYour Creator Kit \u0026amp; Challenge Entry Includes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eOfficial Challenge Entry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Enrolment in the Spice The Lore product innovation challenge.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eJapanese Soy Sauce Sample:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A 4-year aged Saishikomi Shoyu to inspire your product development journey.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eA Platform for Innovation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e An opportunity to develop and present an original product concept rooted in craft, creativity and thoughtful ingredient application.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eThe Japan Fellowship Opportunity:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A chance to compete for an immersive learning experience in Japan, engaging with the origins of Japanese fermentation and its makers.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eThe Challenge\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCreate an original product that brings together the depth of Japanese fermentation and your own culinary imagination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEntries must follow the challenge brief, including its clean-label requirements, with no preservatives, artificial colours or artificial flavours. Products must meet the applicable category guidelines and judging criteria.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhether you are a chef exploring new flavour dimensions, a bartender rethinking ingredients, a student discovering fermentation or a product developer pursuing your next breakthrough, Spice The Lore invites you to take part.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eParticipation Fee\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e₹999 — One-time payment\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYour purchase covers the participation fee and Creator Kit described above. Shipping arrangements and any applicable charges will be displayed or communicated during the registration and checkout process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Participate\u003c\/span\u003e\u003c\/h3\u003e\n\u003col data-spread=\"false\" start=\"1\"\u003e\n\u003cli\u003e\u003cspan\u003eComplete the Spice The Lore registration form. (Manditory)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePurchase your Creator Kit \u0026amp; Challenge Entry through this page.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUse the same email address for your application and purchase.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOnce your application and payment have been verified, your enrolment will be confirmed and your Creator Kit prepared for dispatch.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan\u003eImportant Information\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eParticipation is subject to eligibility requirements, challenge guidelines, judging criteria and the official terms and conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePlease read the complete terms and conditions on the \u003c\/span\u003e\u003ca href=\"https:\/\/spicedlore.com\/pages\/spice-the-lore\" target=\"_blank\" title=\"SPICE THE LORE EVENT PAGE\" rel=\"noopener\"\u003eSPICE THE LORE\u003c\/a\u003e\u003cspan\u003e event page before completing your purchase.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSpice The Lore is an initiative by SpicedLore, a curator of artisanal condiments shaped by time, craft and culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSpicedLore — Time • Craft • Culture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":67856657285430,"sku":null,"price":999.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/1000741764.webp?v=1793839259"},{"product_id":"kaneyoshi-two-year-aged-koikuchi-shoyu","title":"Kaneyoshi Shoyu","description":"\u003ch1\u003e\u003cspan\u003eKANEYOSHI Shoyu\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eTwo-Year-Aged Japanese Koikuchi Shoyu | Kaneyoshi Soy Sauce Brewery, Fukuoka, Japan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eA century of brewing heritage. Two years of natural fermentation. A depth of flavour shaped by time.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKaneyoshi is a traditional Japanese Koikuchi Shoyu (dark soy sauce), naturally fermented and aged for two years at Kaneyoshi Soy Sauce Brewery in Iizuka, Fukuoka, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEstablished in 1921, Kaneyoshi is a family-owned brewery with over a century of experience in traditional soy sauce craftsmanship. Its philosophy centres on respecting nature, carefully selecting ingredients and allowing fermentation to develop at its own pace.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade using soybeans cultivated without pesticides during their growing period, carefully selected wheat and sun-dried salt, this naturally brewed soy sauce develops a rounded, mellow character through extended maturation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike rapidly produced soy sauces that rely on controlled-temperature processing, Kaneyoshi allows its Koikuchi Shoyu to ferment and mature naturally at ambient temperatures for two years. The result is a richly flavoured, well-balanced soy sauce with mellowed salinity, depth and a harmonious aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA versatile expression of Japanese brewing craftsmanship, Kaneyoshi brings complexity to everyday cooking while offering chefs and culinary professionals a distinctive ingredient for refined applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eNot simply a seasoning. A century of Japanese brewing heritage, captured in every drop.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWHAT MAKES KANEYOSHI DISTINCTIVE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e01. A Brewery Founded in 1921\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKaneyoshi Soy Sauce Brewery was established in 1921 by the Okuda family in Iizuka City, Fukuoka Prefecture. What began with a family dried-goods business in 1916 eventually evolved into a soy sauce brewery serving the local coal-mining community. Today, the brewery continues its family tradition of natural fermentation and artisanal production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e02. Two Years of Natural Fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKaneyoshi Koikuchi Shoyu undergoes a two-year natural fermentation and maturation process at ambient temperatures. Rather than accelerating production through temperature-controlled methods, the brewery allows time and naturally occurring microorganisms to develop the soy sauce's depth and character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e03. Carefully Selected Ingredients\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery places considerable importance on ingredient provenance and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSoybeans: Saga Prefecture, Japan — Fukuyutaka variety, cultivated without pesticides during the growing period.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eWheat: Kumamoto Prefecture, Japan — Chikugoizumi variety, cultivated without pesticides during the growing period.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSalt: Australian sun-dried salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e04. Naturally Brewed, Not Rapidly Manufactured\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKaneyoshi follows a traditional brewing approach that allows fermentation and maturation to develop naturally. The koji fermentation starter is an essential part of this process, helping transform the soybeans and wheat into a deeply flavoured Japanese soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e05. A Heritage of Craftsmanship\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor over 100 years, the Okuda family has maintained its commitment to producing naturally brewed soy sauce. The brewery's distinctive approach respects the relationship between ingredients, microorganisms, craftsmanship and the local brewing environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTASTING PROFILE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTaste:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Rich, savoury and deeply umami.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSalinity:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Mellow and rounded through extended maturation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full-bodied with a balanced, lingering flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Harmonious, characteristic of naturally fermented Koikuchi Shoyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Deep, rounded and well-integrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHOW TO USE KANEYOSHI\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKoikuchi Shoyu is one of the most versatile styles of Japanese soy sauce. Kaneyoshi's depth and balanced character make it suitable for both traditional Japanese cooking and contemporary culinary applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFor Japanese cuisine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSashimi and sushi dipping sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eYakitori, grilled fish and seafood.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTeriyaki glazes and marinades.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRamen broths and noodle preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eJapanese simmered dishes (Nimono).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFor contemporary kitchens\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eMeat and vegetable marinades.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePan sauces, reductions and finishing sauces.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRisotto, pasta and umami-rich dressings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSoups, stocks and consommés.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDeglazing and seasoning for roasted vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFor professional chefs and mixologists\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse sparingly to introduce depth, savouriness and umami to sauces, contemporary tasting menus and experimental beverage applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003ePRODUCT SPECIFICATIONS\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kaneyoshi Shoyu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kaneyoshi Soy Sauce Brewery\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Iizuka City, Fukuoka Prefecture, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFounded:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1921\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCategory:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japanese Soy Sauce (Shoyu)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Koikuchi Shoyu (Dark Soy Sauce)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrewing method:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Natural fermentation and maturation\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAgeing period:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2 years\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHeat treatment:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pasteurised (Hiire)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Soybeans, wheat and salt\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSoybean variety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fukuyutaka\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWheat variety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Chikugoizumi\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSalt:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Australian sun-dried salt\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAllergens:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Soybeans and wheat\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eShelf life:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2 years from manufacture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePackaging:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Glass bottle\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTHE BREWERY BEHIND THE BOTTLE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eLocated in Iizuka, in the Chikuho region of Fukuoka Prefecture, Kaneyoshi is a small, family-owned Japanese soy sauce brewery established in 1921.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery's story is closely connected to the region's coal-mining heritage. Its founder, Okuda Kyuichi, initially operated a dried-goods store before developing the idea of brewing soy sauce for the local community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver successive generations, the Okuda family has preserved its commitment to natural brewing and carefully sourced ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2022, Kaneyoshi also revived traditional wooden-barrel (Kioke) brewing, introducing new Yoshino cedar barrels made from trees approximately 100–150 years old. This marked an important return to the brewery's traditional roots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Kaneyoshi represents a distinctive approach to Japanese fermentation: one that values time, nature and the craftsmanship behind every batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eEXCLUSIVELY IMPORTED INTO INDIA BY SPICEDLORE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eSpicedLore, by Tropical Trading Co., is the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eexclusive importer of Kaneyoshi Shoyu in India\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough direct relationships with artisanal Japanese producers, SpicedLore brings exceptional, traditionally crafted condiments to India's culinary community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur focus is on preserving the stories, provenance and craftsmanship behind ingredients that deserve a place in exceptional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSpicedLore — Time • Craft • Culture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover the heritage of Japanese shoyu brewing with Kaneyoshi.\u003c\/span\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":68163341517110,"sku":null,"price":3000.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled-08November2026at21.09.35-13.webp?v=1794627946"},{"product_id":"yamaroku-japanese-ponzu-yuzu-sudachi","title":"Yamaroku A Little Fancy Ponzu","description":"\u003ch1\u003e\u003cspan\u003eYAMAROKU SHOYU – A LITTLE FANCY PONZU\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eJapanese Citrus Ponzu | Yuzu, Sudachi \u0026amp; Kioke-Brewed Soy Sauce\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFresh citrus. Deep umami. Over a century of Japanese fermentation heritage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA distinctive Japanese ponzu that brings together the depth of naturally brewed soy sauce, the refreshing fragrance of Japanese citrus and the savoury richness of traditional dashi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreated by Yamaroku Shoyu on Shodoshima Island, Kagawa Prefecture, Japan, this premium ponzu combines traditionally wooden-barrel-aged, naturally brewed soy sauce with generous quantities of fresh yuzu and sudachi citrus juice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike conventional ponzu sauces, which often contain relatively modest amounts of citrus, Yamaroku uses an impressive \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e12% citrus juice\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, creating a brighter, more fragrant and refreshing flavour profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blend is balanced with sugar from Tanegashima Island, bonito flakes and Hokkaido kelp, introducing layers of savoury umami that complement the citrus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a beautifully balanced condiment: refreshing and citrus-forward, yet rich, rounded and deeply savoury.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnown in Japan as \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eChotto Zeitaku na Ponzu\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, meaning \"A Little Fancy Ponzu\", this is a versatile expression of Japanese craftsmanship that elevates everything from traditional hotpots to contemporary culinary creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWHAT MAKES YAMAROKU PONZU DISTINCTIVE?\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003e01. Naturally Brewed, Wooden-Barrel-Aged Soy Sauce\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eAt the heart of this ponzu is Yamaroku's naturally brewed soy sauce, made using traditional wooden fermentation barrels known as Kioke.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYamaroku continues to use large cedar barrels, some of which have been in operation for over 100 years. These barrels provide a natural environment for yeast, lactic acid bacteria and other microorganisms that contribute to the development of flavour during fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soy sauce brings a deep savoury foundation to the ponzu, setting it apart from ordinary citrus-based dipping sauces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e02. 12% Japanese Citrus Juice\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eYamaroku uses a generous 12% combination of two distinctive Japanese citrus fruits: Yuzu and Sudachi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eYuzu:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e An aromatic Japanese citrus known for its fragrant peel, floral character and refreshing acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSudachi:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A small Japanese citrus with a crisp, bright acidity and a clean, refreshing finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTogether, they create a fragrant citrus profile that balances the richness of soy sauce and dashi.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e03. Tanegashima Island Sugar\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSugar sourced from Tanegashima Island in Kagoshima Prefecture, Japan, balances the acidity of the citrus and the savoury character of the soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt contributes a gentle sweetness that helps bring the different flavour elements together.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e04. Bonito \u0026amp; Hokkaido Kelp – Traditional Japanese Umami\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe ponzu incorporates bonito flakes and kelp from Hokkaido, introducing an additional layer of traditional Japanese dashi-inspired umami.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBonito contributes a distinctive savoury depth, while kelp brings natural umami complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese ingredients make the sauce particularly interesting for chefs looking to introduce depth and balance into their preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eImportant:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e This product contains fish-derived ingredients and is non-vegetarian. It is not suitable for vegetarian or vegan diets.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e05. Developed Through Japanese Brewing Collaboration\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis ponzu was developed through experimentation and collaboration with Mr. Takahashi of Yamamo Takahashi Shoten, a historic Japanese producer established in 1852.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe collaboration brings together the craftsmanship of two established Japanese producers, combining traditional soy sauce brewing with expertise in creating a balanced ponzu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTASTING PROFILE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst impression:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bright, fresh and aromatic citrus.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCitrus character:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fragrant yuzu with crisp sudachi acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUmami:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Deep savouriness from naturally brewed soy sauce, bonito and kelp.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSweetness:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gentle sweetness from Tanegashima sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Refreshing, balanced and savoury, with lingering citrus notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe defining characteristic is its balance: the citrus provides freshness, while the soy sauce and dashi provide depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHOW TO USE YAMAROKU PONZU\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eA versatile Japanese condiment that works equally well in traditional Japanese cuisine and contemporary kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eJapanese Cuisine\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eShabu-shabu and Japanese hotpots.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eMizutaki (Japanese chicken hotpot).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGyoza dipping sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTataki (lightly seared meat or fish).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGrilled seafood and fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eJapanese salads and vegetable preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSunomono (Japanese vinegar-style salads).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGrilled meats and yakiniku.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eContemporary Culinary Applications\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCitrus-based vinaigrettes and salad dressings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSeafood crudo and carpaccio.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eMarinades for grilled fish and meats.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFinishing sauce for roasted vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDipping sauce for dumplings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eContemporary Asian fusion dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSauces for grilled and seared proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eFor Professional Chefs\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eYamaroku Ponzu can be used as a ready-to-use finishing sauce or as a flavour foundation for more elaborate preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts combination of citrus, naturally brewed soy sauce and dashi makes it particularly suitable for seafood, grilled proteins, contemporary Japanese cuisine and tasting-menu applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eINGREDIENTS \u0026amp; PRODUCT INFORMATION\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eComplete Ingredients:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eNaturally brewed soy sauce (contains soybeans and wheat)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSudachi citrus juice\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eYuzu citrus juice\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSugar (from Tanegashima Island)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBonito flakes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHokkaido kelp (Konbu)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDietary Classification: NON-VEGETARIAN\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eContains fish-derived ingredients (bonito).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAllergen Information:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSoybeans\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eWheat (gluten)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFish (bonito)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePlease check the physical product label for the final market-specific ingredient and allergen declaration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003ePRODUCT SPECIFICATIONS\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A Little Fancy Ponzu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yamaroku Shoyu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct Category:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japanese Ponzu Sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shodoshima Island, Kagawa Prefecture, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSoy Sauce Base:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Naturally brewed, wooden-barrel-aged Japanese soy sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCitrus Content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 12%\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCitrus Varieties:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yuzu and Sudachi\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSweetener:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Tanegashima Island sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUmami Ingredients:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bonito flakes and Hokkaido kelp\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDietary Classification:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Non-vegetarian\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAllergens:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Soybeans, wheat and fish\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAvailable Sizes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 145ml and 500ml (subject to availability)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTHE BREWERY BEHIND THE BOTTLE\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eYamaroku Shoyu – Shodoshima, Japan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eYamaroku Shoyu is a fifth-generation family-owned soy sauce brewery located on Shodoshima Island in Kagawa Prefecture, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery has a history of approximately 150 years, although its exact founding year is not established in its official historical records.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYamaroku is recognised for its commitment to traditional Kioke brewing, using large cedar barrels to naturally ferment and mature its soy sauces.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery's fermentation storehouse, built over a century ago, is home to more than 100 varieties of yeast and lactic acid bacteria. These naturally occurring microorganisms contribute to the distinctive character of its soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Yamaroku continues to preserve this traditional approach under the leadership of fifth-generation brewer Yasuo Yamamoto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts dedication extends beyond producing soy sauce. The brewery actively works to preserve the disappearing craft of wooden-barrel making, helping ensure that traditional Japanese fermentation techniques can continue for future generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eEXCLUSIVELY IMPORTED INTO INDIA BY SPICEDLORE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eSpicedLore, by Tropical Trading Co., is the exclusive importer of Yamaroku Shoyu in India.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough direct relationships with exceptional Japanese producers, SpicedLore brings traditionally crafted, naturally fermented and thoughtfully curated condiments to India's culinary community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe believe exceptional ingredients deserve to be understood beyond their flavour — through their origins, the people behind them and the traditions that shape them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSpicedLore – Time • Craft • Culture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover the art of Japanese fermentation with Yamaroku Shoyu.\u003c\/span\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":68163407184182,"sku":null,"price":2700.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled-08November2026at21.09.35-11.webp?v=1794628575"},{"product_id":"shokin-usukuchi-japanese-light-soy-sauce","title":"Shokin Usukuchi Shoyu","description":"\u003ch1\u003e\u003cspan\u003eSHOKIN SHOYU – NATURAL BREWING USUKUCHI\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eJapanese Light Soy Sauce | Naturally Brewed in Traditional Wooden Barrels\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLight in colour. Deep in umami. A different expression of Japanese soy sauce craftsmanship.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduced by Shokin Shoyu on Shodoshima Island in Kagawa Prefecture, Japan, this naturally brewed Usukuchi Shoyu (light soy sauce) is crafted using domestically grown Japanese soybeans, Japanese wheat and salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike conventional dark soy sauce, Usukuchi is prized for its lighter colour and its ability to preserve the natural appearance of ingredients without compromising on savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin's approach is rooted in traditional Japanese fermentation. Its soy sauce is brewed in large cedar wooden barrels, where the moromi (fermenting mash) is allowed to develop naturally over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn especially distinctive feature of Shokin's brewing philosophy is that its Koikuchi and Usukuchi soy sauces are not necessarily brewed as entirely separate products. Instead, the brewery uses the same batch of fermenting moromi and separates the lighter-coloured Usukuchi from the darker Koikuchi through the pressing and finishing process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gives the light soy sauce an unusual combination of characteristics: a delicate appearance, substantial umami and a well-rounded savoury profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe product is also sold as Nama Shoyu, meaning it is unpasteurised, retaining the character of raw, naturally brewed soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for dishes where the colour and natural flavour of ingredients deserve to take centre stage, Shokin Usukuchi is an essential ingredient for Japanese cuisine and contemporary culinary applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eA lighter colour does not mean less character. It means a different way of expressing umami.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWHAT MAKES SHOKIN USUKUCHI DISTINCTIVE?\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003e01. Traditional Wooden-Barrel Brewing – Kioke Shikomi\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eShokin Shoyu continues to use traditional cedar wooden barrels, known as Kioke, for its soy sauce fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery maintains more than 120 wooden barrels, allowing its soy sauce to develop through traditional fermentation rather than relying solely on modern industrial processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese barrels create a natural environment in which microorganisms contribute to the development of aroma, flavour and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin believes in carefully managing the brewing environment and responding to the small changes that occur during fermentation, rather than leaving the entire process to chance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e02. Light Colour, Remarkable Umami\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eUsukuchi Shoyu is a traditional Japanese light-coloured soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts purpose is not simply to add saltiness. It is designed to season food while preserving the natural colours of vegetables, seafood, broths and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin's Usukuchi is particularly interesting because its umami remains substantial despite its lighter appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery reports a total nitrogen content exceeding 1.5% for its light soy sauce, an indicator of its rich amino-acid content and savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e03. A Different Approach to Brewing Koikuchi and Usukuchi\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne of Shokin's distinctive brewing practices is its approach to producing light and dark soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than brewing the two styles entirely separately, the brewery uses the same moromi mash and separates the lighter-coloured portion from the darker portion during pressing and finishing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Usukuchi is obtained from the lighter-coloured portion of the fermented mash.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis approach helps preserve the natural umami of the fermentation while producing a soy sauce with a lighter colour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e04. Naturally Brewed and Unpasteurised – Nama Shoyu\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis particular product is a Nama Shoyu, meaning it is not pasteurised.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soy sauce is naturally fermented and matured in wooden barrels before being pressed and bottled without the usual heat-treatment process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis makes it a distinctive choice for chefs and culinary enthusiasts interested in traditionally brewed, unpasteurised Japanese soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e05. Japanese Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eShokin places importance on the provenance of its raw materials.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery uses domestically produced Japanese soybeans and wheat, together with salt, to create its naturally brewed soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe combination of traditional ingredients, wooden-barrel fermentation and careful brewing management defines the character of Shokin's products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTASTING PROFILE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAppearance:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Light amber to pale brown, characteristic of Usukuchi Shoyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gentle, mild and naturally fermented.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTaste:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Savoury, balanced and rich in umami.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSaltiness:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pronounced and well-integrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Light in appearance, with substantial savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Clean, balanced and delicate, allowing the natural flavours of ingredients to remain prominent.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAn important distinction:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Usukuchi is generally saltier than Koikuchi soy sauce. Its lighter colour should not be mistaken for lower sodium or salt content.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHOW TO USE SHOKIN USUKUCHI\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eUsukuchi is particularly valuable in Japanese cuisine, where preserving the natural colour and appearance of ingredients is as important as seasoning them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional Japanese Cuisine\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eJapanese udon and soba broths.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eClear dashi-based soups and Osuimono.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eChawanmushi (Japanese steamed egg custard).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTakikomi Gohan (seasoned rice).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eNimono (Japanese simmered dishes).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDashimaki Tamago (Japanese rolled omelette).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTofu preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eJapanese vegetable dishes and pickles.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eSeafood \u0026amp; Delicate Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eWhite fish and seafood preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eScallops and shellfish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSteamed fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSeafood broths.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLight marinades for delicate proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFinishing seasoning for grilled seafood.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eContemporary Culinary Applications\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eClear vegetable consommés.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLight pasta sauces.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRisotto and grain preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDelicate salad dressings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eVegetable reductions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLight-coloured sauces and emulsions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSeasoning for roasted vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eFor Professional Chefs\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eShokin Usukuchi is especially useful when a chef wants to introduce savoury depth without significantly darkening a preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt allows the natural colours of premium vegetables, seafood, stocks and broths to remain visually prominent while providing the seasoning and umami expected from a traditionally brewed Japanese soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003ePRODUCT SPECIFICATIONS\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Natural Brewing Usukuchi Nama Shoyu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shokin Shoyu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shokin Shoyu Co., Ltd.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shodoshima Island, Kagawa Prefecture, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrewery founded:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e January 1920\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCategory:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japanese Soy Sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Usukuchi Shoyu (Light Soy Sauce)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrewing method:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional natural fermentation\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFermentation vessels:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cedar wooden barrels (Kioke)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduction approach:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lighter-coloured portion of naturally fermented moromi\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct type:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nama Shoyu (Unpasteurised)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japanese soybeans, Japanese wheat and salt\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eShelf life:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 18 months\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAvailable sizes listed by manufacturer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 500ml and 1,000ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAllergens:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Soybeans and wheat\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDietary classification:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vegetarian-friendly by listed ingredients; confirm suitability against your applicable certification and handling requirements.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eNUTRITIONAL INFORMATION\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePer 100ml:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eEnergy: 76 kcal\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eProtein: 9.0g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFat: 0g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCarbohydrates: 9.9g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSalt equivalent: 17.0g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTHE BREWERY BEHIND THE BOTTLE\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eShokin Shoyu – Shodoshima, Japan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eEstablished in January 1920, Shokin Shoyu is a traditional Japanese soy sauce brewery located on Shodoshima Island in Kagawa Prefecture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery was founded by Matsukichi Fujii, who began producing and selling soy sauce after receiving official authorisation in 1920.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn December 1953, his eldest son, Shoshichi Fujii, established Shokin Shoyu Co., Ltd., formalising the family business.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver the years, the brewery has remained committed to traditional wooden-barrel fermentation, preserving a style of soy sauce production that requires patience, attention and a deep understanding of fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Shokin maintains more than 120 cedar wooden barrels in which its soy sauce is naturally fermented and matured.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2002, the brewery also took over the facilities of neighbouring Yamayoshi Shoyu following its closure, continuing the legacy of traditional brewing in the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin's philosophy is centred on what it describes as cultivating a delicate and understated flavour. Rather than pursuing aggressive flavours, the brewery focuses on the subtle balance of aroma, umami and saltiness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts approach reflects the heritage of Shodoshima, one of Japan's historic soy sauce-producing regions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eEXCLUSIVELY IMPORTED INTO INDIA BY SPICEDLORE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eSpicedLore, by Tropical Trading Co, is the exclusive importer of Shokin Shoyu in India.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough direct relationships with traditional Japanese producers, SpicedLore brings exceptional, naturally fermented and carefully crafted Japanese condiments to India's culinary community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur focus is on preserving the stories, provenance and craftsmanship behind ingredients that deserve a place in exceptional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSpicedLore – Time • Craft • Culture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover the art of traditional Japanese fermentation with Shokin Shoyu.\u003c\/span\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":68163638559030,"sku":null,"price":2100.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled-08November2026at21.09.35-10.webp?v=1794629531"}],"url":"https:\/\/spicedlore.com\/collections\/international.oembed","provider":"SpicedLore","version":"1.0","type":"link"}