{"title":"Japanese Soy Sauce","description":null,"products":[{"product_id":"yamaroku-shoyu-tsuru-bishio","title":"Tsuru Bishio – 4 Year Aged Double Brewed Japanese Soy Sauce (Saishikomi)","description":"\u003ch3 data-section-id=\"1wsjh39\" data-start=\"3552\" data-end=\"3578\"\u003eTHIS IS NOT SOY SAUCE.\u003c\/h3\u003e\n\u003cp data-start=\"3580\" data-end=\"3630\"\u003eThis is one of the rarest soy sauces in the world.\u003c\/p\u003e\n\u003cp data-start=\"3632\" data-end=\"3795\"\u003eCrafted by \u003cstrong data-start=\"3643\" data-end=\"3661\"\u003eYamaroku Shoyu\u003c\/strong\u003e, a 150+ year old brewery on Japan’s Shodoshima island, Tsuru Bishio represents the pinnacle of traditional Japanese soy sauce making.\u003c\/p\u003e\n\u003chr data-start=\"3797\" data-end=\"3800\"\u003e\n\u003ch3 data-section-id=\"revx76\" data-start=\"3802\" data-end=\"3837\"\u003eWHAT MAKES TSURU BISHIO UNIQUE?\u003c\/h3\u003e\n\u003ch4 data-start=\"3839\" data-end=\"3873\"\u003e1. DOUBLE BREWED (SAISHIKOMI)\u003c\/h4\u003e\n\u003cp data-start=\"3874\" data-end=\"3956\"\u003eUnlike regular soy sauce, Tsuru Bishio is re-brewed using soy sauce instead of water.\u003c\/p\u003e\n\u003cp data-start=\"3958\" data-end=\"4011\"\u003eThis rare method; known as \u003cstrong data-start=\"3986\" data-end=\"4000\"\u003eSaishikomi\u003c\/strong\u003e — creates:\u003c\/p\u003e\n\u003cul data-start=\"4012\" data-end=\"4067\"\u003e\n\u003cli data-section-id=\"a5jjfa\" data-start=\"4012\" data-end=\"4028\"\u003eDeeper umami\u003c\/li\u003e\n\u003cli data-section-id=\"r2m3vj\" data-start=\"4029\" data-end=\"4044\"\u003eRicher body\u003c\/li\u003e\n\u003cli data-section-id=\"16pduce\" data-start=\"4045\" data-end=\"4067\"\u003eGreater complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4069\" data-end=\"4072\"\u003e\n\u003ch4 data-start=\"4074\" data-end=\"4099\"\u003e2. AGED FOR 4+ YEARS\u003c\/h4\u003e\n\u003cp data-start=\"4100\" data-end=\"4142\"\u003eMost soy sauces are aged for a few months.\u003c\/p\u003e\n\u003cp data-start=\"4144\" data-end=\"4236\"\u003eTsuru Bishio is aged for \u003cstrong data-start=\"4169\" data-end=\"4185\"\u003eover 4 years\u003c\/strong\u003e, allowing flavors to develop slowly and naturally.\u003c\/p\u003e\n\u003chr data-start=\"4238\" data-end=\"4241\"\u003e\n\u003ch4 data-start=\"4243\" data-end=\"4278\"\u003e3. FERMENTED IN WOODEN BARRELS\u003c\/h4\u003e\n\u003cp data-start=\"4279\" data-end=\"4387\"\u003eLess than 1% of soy sauce today is made in traditional wooden barrels.\u003c\/p\u003e\n\u003cp data-start=\"4389\" data-end=\"4472\"\u003eThese barrels; some over 100 years old; create a living fermentation environment.\u003c\/p\u003e\n\u003cp data-start=\"4474\" data-end=\"4486\"\u003eInside them:\u003c\/p\u003e\n\u003cul data-start=\"4487\" data-end=\"4607\"\u003e\n\u003cli data-section-id=\"1uegs4j\" data-start=\"4487\" data-end=\"4522\"\u003eOver 100+ microorganisms thrive\u003c\/li\u003e\n\u003cli data-section-id=\"1u89db\" data-start=\"4523\" data-end=\"4568\"\u003eNatural fermentation evolves over seasons\u003c\/li\u003e\n\u003cli data-section-id=\"1jc7w29\" data-start=\"4569\" data-end=\"4607\"\u003eFlavor becomes layered and complex\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"4609\" data-end=\"4612\"\u003e\n\u003ch4 data-start=\"4614\" data-end=\"4641\"\u003e4. A LIVING MICROBIOME\u003c\/h4\u003e\n\u003cp data-start=\"4642\" data-end=\"4678\"\u003eThis is not industrial fermentation.\u003c\/p\u003e\n\u003cp data-start=\"4680\" data-end=\"4707\"\u003eThis is a living ecosystem.\u003c\/p\u003e\n\u003cp data-start=\"4709\" data-end=\"4892\"\u003eThe walls of the brewery and barrels contain native bacteria and yeasts that define the taste; something impossible to replicate in steel tanks.\u003c\/p\u003e\n\u003chr data-start=\"4894\" data-end=\"4897\"\u003e\n\u003ch4 data-start=\"4899\" data-end=\"4925\"\u003e5. SHODOSHIMA TERROIR\u003c\/h4\u003e\n\u003cp data-start=\"4926\" data-end=\"5052\"\u003eShodoshima’s unique climate; warm winds, sea air, and mountain conditions; creates the perfect environment for fermentation.\u003c\/p\u003e\n\u003cp data-start=\"5054\" data-end=\"5160\"\u003eHistorically, this island was a hub for grain and salt trade, which allowed soy sauce brewing to flourish.\u003c\/p\u003e\n\u003chr data-start=\"5162\" data-end=\"5165\"\u003e\n\u003ch3 data-section-id=\"1043s0q\" data-start=\"5167\" data-end=\"5184\"\u003eTASTE PROFILE\u003c\/h3\u003e\n\u003cul data-start=\"5185\" data-end=\"5329\"\u003e\n\u003cli data-section-id=\"zrlr22\" data-start=\"5185\" data-end=\"5208\"\u003eDeep umami richness\u003c\/li\u003e\n\u003cli data-section-id=\"ciyzfa\" data-start=\"5209\" data-end=\"5235\"\u003eSmooth, rounded finish\u003c\/li\u003e\n\u003cli data-section-id=\"1iob9yh\" data-start=\"5236\" data-end=\"5260\"\u003eLess harsh saltiness\u003c\/li\u003e\n\u003cli data-section-id=\"14776f3\" data-start=\"5261\" data-end=\"5329\"\u003eComplex aroma (300+ notes)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"5331\" data-end=\"5334\"\u003e\n\u003ch3 data-section-id=\"fefvph\" data-start=\"5336\" data-end=\"5369\"\u003eWHY CHEFS CHOOSE TSURU BISHIO\u003c\/h3\u003e\n\u003cul data-start=\"5370\" data-end=\"5504\"\u003e\n\u003cli data-section-id=\"juhwxq\" data-start=\"5370\" data-end=\"5420\"\u003eIdeal for sashimi, sushi, and finishing dishes\u003c\/li\u003e\n\u003cli data-section-id=\"a7p19o\" data-start=\"5421\" data-end=\"5461\"\u003eEnhances flavor without overpowering\u003c\/li\u003e\n\u003cli data-section-id=\"1qp3dhi\" data-start=\"5462\" data-end=\"5504\"\u003eA small amount delivers maximum impact\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"5506\" data-end=\"5509\"\u003e\n\u003ch3 data-section-id=\"13l2erb\" data-start=\"5511\" data-end=\"5558\"\u003eONCE YOU TASTE THIS, THERE’S NO GOING BACK.\u003c\/h3\u003e","brand":"SpicedLore","offers":[{"title":"100 ML","offer_id":53986213364022,"sku":null,"price":499.0,"currency_code":"INR","in_stock":true},{"title":"500 ML","offer_id":53986213396790,"sku":null,"price":2499.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Tsuru_Bishio_Luxury.webp?v=1779523102"},{"product_id":"kaneiwa-koshiki-shoyu-720-ml","title":"KANEIWA KOSHIKI SHOYU 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\/kaneiwa1.webp?v=1778244667"},{"product_id":"nagara-tamari","title":"NAGARA DRIP TAMARI","description":"\u003ch2 data-section-id=\"qg6iwd\" data-start=\"11\" data-end=\"41\"\u003eThe Free-Run Kioke Tamari\u003c\/h2\u003e\n\u003ch3 data-section-id=\"16i972y\" data-start=\"42\" data-end=\"104\"\u003e100% Soybean • Naturally Gluten-Free • Aged Over Two Years\u003c\/h3\u003e\n\u003ch2 data-section-id=\"1fqz3zt\" data-start=\"148\" data-end=\"205\"\u003eA Rare Expression of Traditional Japanese Fermentation\u003c\/h2\u003e\n\u003cp data-start=\"207\" data-end=\"325\"\u003eNagara is one of the most refined and labor-intensive expressions of traditional tamari still produced in Japan today.\u003c\/p\u003e\n\u003cp data-start=\"327\" data-end=\"477\"\u003eCrafted by Yamakawa Jozo in Gifu Prefecture, this exceptional Kioke tamari is brewed using:\u003c\/p\u003e\n\u003cul data-start=\"478\" data-end=\"588\"\u003e\n\u003cli data-section-id=\"1i71f2a\" data-start=\"478\" data-end=\"513\"\u003e100% whole soybeans grown in Gifu\u003c\/li\u003e\n\u003cli data-section-id=\"1w89ruz\" data-start=\"514\" data-end=\"538\"\u003eDomestic Japanese salt\u003c\/li\u003e\n\u003cli data-section-id=\"1m3t1uv\" data-start=\"539\" data-end=\"588\"\u003eSubterranean water from the Nagara River system\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"590\" data-end=\"607\"\u003eNo wheat is used.\u003c\/p\u003e\n\u003cp data-start=\"609\" data-end=\"746\"\u003eThe result is a naturally gluten-free tamari with extraordinary depth, concentration, and elegance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"748\" data-end=\"751\"\u003e\n\u003ch1 data-section-id=\"1dyl7zo\" data-start=\"753\" data-end=\"779\"\u003eWhat Makes Nagara Unique\u003c\/h1\u003e\n\u003cp data-start=\"781\" data-end=\"814\"\u003eNagara is not simply aged tamari.\u003c\/p\u003e\n\u003cp data-start=\"816\" data-end=\"836\"\u003eIt is a traditional:\u003c\/p\u003e\n\u003ch2 data-section-id=\"e0od88\" data-start=\"837\" data-end=\"858\"\u003e“Free-run” tamari.\u003c\/h2\u003e\n\u003cp data-start=\"860\" data-end=\"985\"\u003eAfter nearly two years of fermentation inside living cedar Kioke barrels, the tamari is not aggressively pressed immediately.\u003c\/p\u003e\n\u003cp data-start=\"987\" data-end=\"1082\"\u003eInstead, the liquid is allowed to emerge naturally through gravity alone using the traditional:\u003c\/p\u003e\n\u003ch2 data-section-id=\"kn8um2\" data-start=\"1083\" data-end=\"1111\"\u003eKibiki extraction method.\u003c\/h2\u003e\n\u003cp data-start=\"1113\" data-end=\"1174\"\u003eThis slow natural dripping stage continues for approximately:\u003c\/p\u003e\n\u003ch1 data-section-id=\"1v494gt\" data-start=\"1175\" data-end=\"1188\"\u003e3–6 months.\u003c\/h1\u003e\n\u003cp data-start=\"1190\" data-end=\"1203\"\u003eDrop by drop.\u003c\/p\u003e\n\u003cp data-start=\"1205\" data-end=\"1294\"\u003eNo mechanical force.\u003cbr data-start=\"1225\" data-end=\"1228\"\u003eNo accelerated extraction.\u003cbr data-start=\"1254\" data-end=\"1257\"\u003eOnly time, gravity, and fermentation.\u003c\/p\u003e\n\u003cp data-start=\"1296\" data-end=\"1428\"\u003eBecause only the naturally flowing liquid is collected, the yield remains extraordinarily low. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1430\" data-end=\"1433\"\u003e\n\u003ch1 data-section-id=\"pz3ds0\" data-start=\"1435\" data-end=\"1467\"\u003eTraditional Kioke Fermentation\u003c\/h1\u003e\n\u003cp data-start=\"1469\" data-end=\"1597\"\u003eLess than 1% of soy sauce production in Japan still uses traditional Kioke wooden barrels. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1599\" data-end=\"1685\"\u003eAt Yamakawa Jozo, these living cedar barrels remain central to the brewery’s identity.\u003c\/p\u003e\n\u003cp data-start=\"1687\" data-end=\"1759\"\u003eOver decades, the wood develops its own microbial ecosystem composed of:\u003c\/p\u003e\n\u003cul data-start=\"1760\" data-end=\"1825\"\u003e\n\u003cli data-section-id=\"1l4carb\" data-start=\"1760\" data-end=\"1773\"\u003eYeasts\u003c\/li\u003e\n\u003cli data-section-id=\"f64eef\" data-start=\"1774\" data-end=\"1795\"\u003eBeneficial bacteria\u003c\/li\u003e\n\u003cli data-section-id=\"1wcua8t\" data-start=\"1796\" data-end=\"1825\"\u003eFermentation microorganisms\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1827\" data-end=\"1859\"\u003eThese microorganisms help shape:\u003c\/p\u003e\n\u003cul data-start=\"1860\" data-end=\"1918\"\u003e\n\u003cli data-section-id=\"168c2yg\" data-start=\"1860\" data-end=\"1867\"\u003eAroma\u003c\/li\u003e\n\u003cli data-section-id=\"15gqph3\" data-start=\"1868\" data-end=\"1877\"\u003eTexture\u003c\/li\u003e\n\u003cli data-section-id=\"1jg7e35\" data-start=\"1878\" data-end=\"1896\"\u003eUmami complexity\u003c\/li\u003e\n\u003cli data-section-id=\"ydn2na\" data-start=\"1897\" data-end=\"1918\"\u003eMaturation behavior\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1920\" data-end=\"2019\"\u003eThe result is a tamari impossible to replicate in stainless steel or industrial fermentation tanks.\u003c\/p\u003e\n\u003chr data-start=\"2021\" data-end=\"2024\"\u003e\n\u003ch1 data-section-id=\"14cslv1\" data-start=\"2026\" data-end=\"2042\"\u003eFlavor Profile\u003c\/h1\u003e\n\u003cp data-start=\"2044\" data-end=\"2121\"\u003eNagara possesses a remarkable sensory depth rarely found in modern soy sauce.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1y9spqs\" data-start=\"2123\" data-end=\"2139\"\u003eTasting Notes\u003c\/h2\u003e\n\u003cul data-start=\"2140\" data-end=\"2260\"\u003e\n\u003cli data-section-id=\"rb9fe4\" data-start=\"2140\" data-end=\"2153\"\u003eDense umami\u003c\/li\u003e\n\u003cli data-section-id=\"1555pr3\" data-start=\"2154\" data-end=\"2171\"\u003eRoasted soybean\u003c\/li\u003e\n\u003cli data-section-id=\"2x66zf\" data-start=\"2172\" data-end=\"2184\"\u003eDark cacao\u003c\/li\u003e\n\u003cli data-section-id=\"1g6hobu\" data-start=\"2185\" data-end=\"2197\"\u003eCedar wood\u003c\/li\u003e\n\u003cli data-section-id=\"gy39iu\" data-start=\"2198\" data-end=\"2215\"\u003eFermented fruit\u003c\/li\u003e\n\u003cli data-section-id=\"17uue38\" data-start=\"2216\" data-end=\"2238\"\u003eCaramelized richness\u003c\/li\u003e\n\u003cli data-section-id=\"1ethae9\" data-start=\"2239\" data-end=\"2260\"\u003eLong mineral finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2262\" data-end=\"2277\"\u003eThe texture is:\u003c\/p\u003e\n\u003cul data-start=\"2278\" data-end=\"2332\"\u003e\n\u003cli data-section-id=\"pet9wp\" data-start=\"2278\" data-end=\"2287\"\u003eVelvety\u003c\/li\u003e\n\u003cli data-section-id=\"1taesx\" data-start=\"2288\" data-end=\"2297\"\u003eCoating\u003c\/li\u003e\n\u003cli data-section-id=\"rtuxbk\" data-start=\"2298\" data-end=\"2312\"\u003eConcentrated\u003c\/li\u003e\n\u003cli data-section-id=\"71pu8o\" data-start=\"2313\" data-end=\"2332\"\u003eDeeply structured\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2334\" data-end=\"2427\"\u003eRather than sharp salinity, Nagara offers layered savory complexity with exceptional balance.\u003c\/p\u003e\n\u003chr data-start=\"2429\" data-end=\"2432\"\u003e\n\u003ch1 data-section-id=\"17n5pnc\" data-start=\"2434\" data-end=\"2457\"\u003eCulinary Applications\u003c\/h1\u003e\n\u003cp data-start=\"2459\" data-end=\"2538\"\u003eNagara is best treated not merely as seasoning;\u003cbr\u003ebut as a finishing ingredient.\u003c\/p\u003e\n\u003cp data-start=\"2540\" data-end=\"2563\"\u003eIdeal pairings include:\u003c\/p\u003e\n\u003cul data-start=\"2564\" data-end=\"2692\"\u003e\n\u003cli data-section-id=\"16n9bb0\" data-start=\"2564\" data-end=\"2571\"\u003eSushi\u003c\/li\u003e\n\u003cli data-section-id=\"1tj7e4s\" data-start=\"2572\" data-end=\"2581\"\u003eSashimi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1vqecd7\" data-start=\"2590\" data-end=\"2605\"\u003eGrilled meats\u003c\/li\u003e\n\u003cli data-section-id=\"1gufwd9\" data-start=\"2606\" data-end=\"2625\"\u003eRoasted mushrooms\u003c\/li\u003e\n\u003cli data-section-id=\"nbkixt\" data-start=\"2626\" data-end=\"2640\"\u003eAged cheeses\u003c\/li\u003e\n\u003cli data-section-id=\"1la2f4e\" data-start=\"2641\" data-end=\"2658\"\u003eRamen finishing\u003c\/li\u003e\n\u003cli data-section-id=\"1v7j6gi\" data-start=\"2659\" data-end=\"2669\"\u003eYakitori\u003c\/li\u003e\n\u003cli data-section-id=\"17nckrp\" data-start=\"2670\" data-end=\"2692\"\u003eModern tasting menus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2694\" data-end=\"2742\"\u003eJust a few drops can dramatically deepen a dish.\u003c\/p\u003e\n\u003chr data-start=\"2744\" data-end=\"2747\"\u003e\n\u003ch1 data-section-id=\"1am07dv\" data-start=\"2749\" data-end=\"2765\"\u003eWhy It Is Rare\u003c\/h1\u003e\n\u003cp data-start=\"2767\" data-end=\"2783\"\u003eNagara requires:\u003c\/p\u003e\n\u003cul data-start=\"2784\" data-end=\"2929\"\u003e\n\u003cli data-section-id=\"1hj4930\" data-start=\"2784\" data-end=\"2816\"\u003eNearly 2 years of fermentation\u003c\/li\u003e\n\u003cli data-section-id=\"7k4qox\" data-start=\"2817\" data-end=\"2839\"\u003eLiving Kioke barrels\u003c\/li\u003e\n\u003cli data-section-id=\"e05bq2\" data-start=\"2840\" data-end=\"2867\"\u003eManual stone-weight aging\u003c\/li\u003e\n\u003cli data-section-id=\"l3ct64\" data-start=\"2868\" data-end=\"2896\"\u003eMonths of natural dripping\u003c\/li\u003e\n\u003cli data-section-id=\"396hzb\" data-start=\"2897\" data-end=\"2929\"\u003eExtremely low extraction yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2931\" data-end=\"2990\"\u003eThis level of production cannot be industrialized honestly.\u003c\/p\u003e\n\u003cp data-start=\"2992\" data-end=\"3023\"\u003eIts rarity is not manufactured.\u003c\/p\u003e\n\u003cp data-start=\"3025\" data-end=\"3087\"\u003eIt is the natural consequence of uncompromising craftsmanship.\u003c\/p\u003e\n\u003chr data-start=\"3089\" data-end=\"3092\"\u003e\n\u003ch1 data-section-id=\"h6h7an\" data-start=\"3094\" data-end=\"3111\"\u003eProduct Details\u003c\/h1\u003e\n\u003ch2 data-section-id=\"13off3n\" data-start=\"3113\" data-end=\"3127\"\u003eIngredients\u003c\/h2\u003e\n\u003cul data-start=\"3128\" data-end=\"3159\"\u003e\n\u003cli data-section-id=\"17bexz1\" data-start=\"3128\" data-end=\"3135\"\u003eWater\u003c\/li\u003e\n\u003cli data-section-id=\"s66vgv\" data-start=\"3136\" data-end=\"3152\"\u003eWhole soybeans\u003c\/li\u003e\n\u003cli data-section-id=\"1j4djmq\" data-start=\"3153\" data-end=\"3159\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"11kwdip\" data-start=\"3161\" data-end=\"3170\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"3171\" data-end=\"3193\"\u003eGifu Prefecture, Japan\u003c\/p\u003e\n\u003ch2 data-section-id=\"19y3bbv\" data-start=\"3195\" data-end=\"3210\"\u003eFermentation\u003c\/h2\u003e\n\u003cp data-start=\"3211\" data-end=\"3255\"\u003eTraditional Kioke wooden barrel fermentation\u003c\/p\u003e\n\u003ch2 data-section-id=\"m41ba\" data-start=\"3257\" data-end=\"3272\"\u003eAging Period\u003c\/h2\u003e\n\u003cp data-start=\"3273\" data-end=\"3285\"\u003eOver 2 years\u003c\/p\u003e\n\u003ch2 data-section-id=\"1ay5n3z\" data-start=\"3287\" data-end=\"3307\"\u003eExtraction Method\u003c\/h2\u003e\n\u003cp data-start=\"3308\" data-end=\"3337\"\u003eNatural gravity drip (Kibiki)\u003c\/p\u003e\n\u003ch2 data-section-id=\"u5yds\" data-start=\"3339\" data-end=\"3355\"\u003eGluten Status\u003c\/h2\u003e\n\u003cp data-start=\"3356\" data-end=\"3377\"\u003eNaturally gluten-free\u003c\/p\u003e\n\u003chr data-start=\"3379\" data-end=\"3382\"\u003e","brand":"SpicedLore","offers":[{"title":"300 ML","offer_id":54017988591926,"sku":null,"price":2100.0,"currency_code":"INR","in_stock":true},{"title":"500 Ml","offer_id":54017988624694,"sku":null,"price":3000.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/IMG-20260507-WA0009.webp?v=1778560140"},{"product_id":"minobi-press-tamari","title":"MINOBI PRESS TAMARI","description":"\u003ch2 data-end=\"3424\" data-start=\"3395\" data-section-id=\"mevizf\"\u003eThe Pressed Kioke Tamari\u003c\/h2\u003e\n\u003ch3 data-end=\"3487\" data-start=\"3425\" data-section-id=\"16i972y\"\u003e100% Soybean • Naturally Gluten-Free • Aged Over Two Years\u003c\/h3\u003e\n\u003ch2 data-end=\"3585\" data-start=\"3531\" data-section-id=\"1y58zyw\"\u003eThe Deeper Continuation of the Fermentation Journey\u003c\/h2\u003e\n\u003cp data-end=\"3752\" data-start=\"3587\"\u003eMinobi represents another extraordinary expression of traditional tamari craftsmanship from Yamakawa Jozo.\u003c\/p\u003e\n\u003cp data-end=\"3898\" data-start=\"3754\"\u003eWhile Nagara captures the pure free-run extraction, Minobi reveals the deeper character remaining within the moromi after years of fermentation.\u003c\/p\u003e\n\u003cp data-end=\"3922\" data-start=\"3900\"\u003eBoth are brewed using:\u003c\/p\u003e\n\u003cul data-end=\"4036\" data-start=\"3923\"\u003e\n\u003cli data-end=\"3938\" data-start=\"3923\" data-section-id=\"1l2ygy\"\u003e100% soybeans\u003c\/li\u003e\n\u003cli data-end=\"3971\" data-start=\"3939\" data-section-id=\"1cemf66\"\u003etraditional Kioke fermentation\u003c\/li\u003e\n\u003cli data-end=\"4005\" data-start=\"3972\" data-section-id=\"1mfvb9p\"\u003esubterranean Nagara River water\u003c\/li\u003e\n\u003cli data-end=\"4036\" data-start=\"4006\" data-section-id=\"1tyxbrl\"\u003emore than two years of aging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4086\" data-start=\"4038\"\u003eBut Minobi follows a very different final stage.\u003c\/p\u003e\n\u003chr data-end=\"4091\" data-start=\"4088\"\u003e\n\u003ch1 data-end=\"4127\" data-start=\"4093\" data-section-id=\"11wv6eg\"\u003eThe Traditional Pressing Process\u003c\/h1\u003e\n\u003cp data-end=\"4135\" data-start=\"4129\"\u003eAfter:\u003c\/p\u003e\n\u003cul data-end=\"4220\" data-start=\"4136\"\u003e\n\u003cli data-end=\"4176\" data-start=\"4136\" data-section-id=\"j4h8r8\"\u003eNearly two years beneath stone weights\u003c\/li\u003e\n\u003cli data-end=\"4220\" data-start=\"4177\" data-section-id=\"92pdqe\"\u003eAnd months of natural dripping for Nagara\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4285\" data-start=\"4222\"\u003ethe remaining moromi becomes extraordinarily dense and compact.\u003c\/p\u003e\n\u003cp data-end=\"4395\" data-start=\"4287\"\u003eThe mash must then be manually dug out from the Kioke barrels by hand. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"4479\" data-start=\"4397\"\u003eThis is one of the most physically demanding stages of traditional tamari brewing.\u003c\/p\u003e\n\u003cp data-end=\"4510\" data-start=\"4481\"\u003eThe compacted moromi is then:\u003c\/p\u003e\n\u003cul data-end=\"4580\" data-start=\"4511\"\u003e\n\u003cli data-end=\"4535\" data-start=\"4511\" data-section-id=\"r41yym\"\u003eCarefully broken apart\u003c\/li\u003e\n\u003cli data-end=\"4544\" data-start=\"4536\" data-section-id=\"1lv7s4c\"\u003eSliced\u003c\/li\u003e\n\u003cli data-end=\"4563\" data-start=\"4545\" data-section-id=\"1732ydy\"\u003eWrapped in cloth\u003c\/li\u003e\n\u003cli data-end=\"4580\" data-start=\"4564\" data-section-id=\"qal9oc\"\u003eSlowly pressed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4614\" data-start=\"4582\"\u003eThis extraction process creates:\u003c\/p\u003e\n\u003ch1 data-end=\"4624\" data-start=\"4615\" data-section-id=\"1fdr892\"\u003eMinobi.\u003c\/h1\u003e\n\u003cp data-end=\"4741\" data-start=\"4626\"\u003eUnlike industrial pressing systems, the process remains slow, tactile, and deeply dependent on human craftsmanship.\u003c\/p\u003e\n\u003chr data-end=\"4746\" data-start=\"4743\"\u003e\n\u003ch1 data-end=\"4784\" data-start=\"4748\" data-section-id=\"l19rz0\"\u003eA Softer \u0026amp; More Rounded Expression\u003c\/h1\u003e\n\u003cp data-end=\"4851\" data-start=\"4786\"\u003eWhere Nagara delivers intensity and concentration, Minobi offers:\u003c\/p\u003e\n\u003cul data-end=\"4898\" data-start=\"4852\"\u003e\n\u003cli data-end=\"4861\" data-start=\"4852\" data-section-id=\"f5p952\"\u003eHarmony\u003c\/li\u003e\n\u003cli data-end=\"4872\" data-start=\"4862\" data-section-id=\"ky55re\"\u003eElegance\u003c\/li\u003e\n\u003cli data-end=\"4882\" data-start=\"4873\" data-section-id=\"r0ypv2\"\u003eBalance\u003c\/li\u003e\n\u003cli data-end=\"4898\" data-start=\"4883\" data-section-id=\"11ronmq\"\u003eRefined umami\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5037\" data-start=\"4900\"\u003eIts texture is smoother and slightly lighter, while still retaining the extraordinary depth created through long-term Kioke fermentation.\u003c\/p\u003e\n\u003ch2 data-end=\"5055\" data-start=\"5039\" data-section-id=\"1y9spqs\"\u003eTasting Notes\u003c\/h2\u003e\n\u003cul data-end=\"5169\" data-start=\"5056\"\u003e\n\u003cli data-end=\"5081\" data-start=\"5056\" data-section-id=\"6h1xu8\"\u003eRounded savory richness\u003c\/li\u003e\n\u003cli data-end=\"5106\" data-start=\"5082\" data-section-id=\"1a56p72\"\u003eGentle roasted soybean\u003c\/li\u003e\n\u003cli data-end=\"5119\" data-start=\"5107\" data-section-id=\"1eyseg1\"\u003eDeep umami\u003c\/li\u003e\n\u003cli data-end=\"5143\" data-start=\"5120\" data-section-id=\"dd44gb\"\u003eSoft mineral salinity\u003c\/li\u003e\n\u003cli data-end=\"5169\" data-start=\"5144\" data-section-id=\"sayf4y\"\u003eSmooth lingering finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5237\" data-start=\"5171\"\u003eMinobi is often considered exceptionally versatile in the kitchen.\u003c\/p\u003e\n\u003chr data-end=\"5242\" data-start=\"5239\"\u003e\n\u003ch1 data-end=\"5267\" data-start=\"5244\" data-section-id=\"17n5pnc\"\u003eCulinary Applications\u003c\/h1\u003e\n\u003cp data-end=\"5288\" data-start=\"5269\"\u003eIdeal uses include:\u003c\/p\u003e\n\u003cul data-end=\"5437\" data-start=\"5289\"\u003e\n\u003cli data-end=\"5315\" data-start=\"5289\" data-section-id=\"1s8dv7e\"\u003eEveryday premium cooking\u003c\/li\u003e\n\u003cli data-end=\"5327\" data-start=\"5316\" data-section-id=\"1a7ek3m\"\u003eMarinades\u003c\/li\u003e\n\u003cli data-end=\"5336\" data-start=\"5328\" data-section-id=\"1cdyk60\"\u003eBroths\u003c\/li\u003e\n\u003cli data-end=\"5347\" data-start=\"5337\" data-section-id=\"1v7j6gi\"\u003eYakitori\u003c\/li\u003e\n\u003cli data-end=\"5368\" data-start=\"5348\" data-section-id=\"1efkz1l\"\u003eGrilled vegetables\u003c\/li\u003e\n\u003cli data-end=\"5378\" data-start=\"5369\" data-section-id=\"1i8r10h\"\u003eDonburi\u003c\/li\u003e\n\u003cli data-end=\"5394\" data-start=\"5379\" data-section-id=\"39o2ff\"\u003eNoodle dishes\u003c\/li\u003e\n\u003cli data-end=\"5403\" data-start=\"5395\" data-section-id=\"1dxszta\"\u003eGlazes\u003c\/li\u003e\n\u003cli data-end=\"5412\" data-start=\"5404\" data-section-id=\"1ly8e1m\"\u003eSauces\u003c\/li\u003e\n\u003cli data-end=\"5437\" data-start=\"5413\" data-section-id=\"69tj82\"\u003eFinishing applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5485\" data-start=\"5439\"\u003eIt brings depth without overwhelming the dish.\u003c\/p\u003e\n\u003chr data-end=\"5490\" data-start=\"5487\"\u003e\n\u003ch1 data-end=\"5517\" data-start=\"5492\" data-section-id=\"ofar9p\"\u003eRespect for Ingredients\u003c\/h1\u003e\n\u003cp data-end=\"5601\" data-start=\"5519\"\u003eMinobi reflects an important philosophy within traditional Japanese craftsmanship:\u003c\/p\u003e\n\u003ch2 data-end=\"5633\" data-start=\"5603\" data-section-id=\"9riuqg\"\u003eNothing valuable is wasted.\u003c\/h2\u003e\n\u003cp data-end=\"5784\" data-start=\"5635\"\u003eRather than discarding the moromi after free-run extraction, Yamakawa Jozo carefully continues the fermentation journey through traditional pressing.\u003c\/p\u003e\n\u003cp data-end=\"5809\" data-start=\"5786\"\u003eThis approach reflects:\u003c\/p\u003e\n\u003cul data-end=\"5878\" data-start=\"5810\"\u003e\n\u003cli data-end=\"5820\" data-start=\"5810\" data-section-id=\"1qbgxyh\"\u003ePatience\u003c\/li\u003e\n\u003cli data-end=\"5830\" data-start=\"5821\" data-section-id=\"fvgtu6\"\u003eRespect\u003c\/li\u003e\n\u003cli data-end=\"5848\" data-start=\"5831\" data-section-id=\"1o4cw6u\"\u003eResourcefulness\u003c\/li\u003e\n\u003cli data-end=\"5878\" data-start=\"5849\" data-section-id=\"1cwl5cg\"\u003eDedication to craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5924\" data-start=\"5880\"\u003eMinobi is therefore not a secondary product.\u003c\/p\u003e\n\u003cp data-end=\"6001\" data-start=\"5926\"\u003eIt is another beautiful expression of the same living fermentation process.\u003c\/p\u003e\n\u003chr data-end=\"6006\" data-start=\"6003\"\u003e\n\u003ch1 data-end=\"6025\" data-start=\"6008\" data-section-id=\"h6h7an\"\u003eProduct Details\u003c\/h1\u003e\n\u003ch2 data-end=\"6041\" data-start=\"6027\" data-section-id=\"13off3n\"\u003eIngredients\u003c\/h2\u003e\n\u003cul data-end=\"6073\" data-start=\"6042\"\u003e\n\u003cli data-end=\"6049\" data-start=\"6042\" data-section-id=\"17bexz1\"\u003eWater\u003c\/li\u003e\n\u003cli data-end=\"6066\" data-start=\"6050\" data-section-id=\"s66vgv\"\u003eWhole soybeans\u003c\/li\u003e\n\u003cli data-end=\"6073\" data-start=\"6067\" data-section-id=\"1j4djmq\"\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"6084\" data-start=\"6075\" data-section-id=\"11kwdip\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-end=\"6107\" data-start=\"6085\"\u003eGifu Prefecture, Japan\u003c\/p\u003e\n\u003ch2 data-end=\"6124\" data-start=\"6109\" data-section-id=\"19y3bbv\"\u003eFermentation\u003c\/h2\u003e\n\u003cp data-end=\"6169\" data-start=\"6125\"\u003eTraditional Kioke wooden barrel fermentation\u003c\/p\u003e\n\u003ch2 data-end=\"6186\" data-start=\"6171\" data-section-id=\"m41ba\"\u003eAging Period\u003c\/h2\u003e\n\u003cp data-end=\"6199\" data-start=\"6187\"\u003eOver 2 years\u003c\/p\u003e\n\u003ch2 data-end=\"6221\" data-start=\"6201\" data-section-id=\"1ay5n3z\"\u003eExtraction Method\u003c\/h2\u003e\n\u003cp data-end=\"6252\" data-start=\"6222\"\u003eTraditional pressed extraction\u003c\/p\u003e\n\u003ch2 data-end=\"6270\" data-start=\"6254\" data-section-id=\"u5yds\"\u003eGluten Status\u003c\/h2\u003e\n\u003cp data-end=\"6292\" data-start=\"6271\"\u003eNaturally gluten-free\u003c\/p\u003e\n\u003chr data-end=\"6297\" data-start=\"6294\"\u003e\n\u003ch1 data-end=\"6332\" data-start=\"6299\" data-section-id=\"fbmkpo\"\u003eA Living Fermentation Tradition\u003c\/h1\u003e\n\u003cp data-end=\"6460\" data-start=\"6334\"\u003eBoth Nagara and Minobi are produced in extremely limited quantities by one of Japan’s last traditional Kioke tamari breweries.\u003c\/p\u003e\n\u003cp data-end=\"6477\" data-start=\"6462\"\u003eThey represent:\u003c\/p\u003e\n\u003cul data-end=\"6612\" data-start=\"6478\"\u003e\n\u003cli data-end=\"6507\" data-start=\"6478\" data-section-id=\"19x3tc9\"\u003eLiving fermentation culture\u003c\/li\u003e\n\u003cli data-end=\"6536\" data-start=\"6508\" data-section-id=\"1yyl4eq\"\u003eGenerational craftsmanship\u003c\/li\u003e\n\u003cli data-end=\"6559\" data-start=\"6537\" data-section-id=\"bea0xc\"\u003eMicrobial complexity\u003c\/li\u003e\n\u003cli data-end=\"6582\" data-start=\"6560\" data-section-id=\"luw12a\"\u003eSlow food philosophy\u003c\/li\u003e\n\u003cli data-end=\"6612\" data-start=\"6583\" data-section-id=\"kolkur\"\u003eAuthentic Japanese heritage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"6792\" data-start=\"6614\"\u003eAnd through SpicedLore, these rare expressions of Japanese fermentation are now available in India in highly limited allocations.\u003c\/p\u003e\n\u003chr data-end=\"6297\" data-start=\"6294\"\u003e\n\u003ch1 data-end=\"4159\" data-start=\"4132\" data-section-id=\"a6ihgh\"\u003eAllocation \u0026amp; Availability\u003c\/h1\u003e\n\u003cp data-end=\"4281\" data-start=\"4161\"\u003eBecause authentic Kioke tamari production remains naturally limited, annual allocations for India are highly restricted.\u003c\/p\u003e\n\u003cp data-end=\"4359\" data-start=\"4283\"\u003eFor the next 2–3 years, the Indian market allocation will remain limited to:\u003c\/p\u003e\n\u003ch1 data-end=\"4385\" data-start=\"4361\" data-section-id=\"x7qrcv\"\u003e360 bottles of 300ml\u003c\/h1\u003e\n\u003cp data-end=\"4391\" data-start=\"4386\"\u003eand\u003c\/p\u003e\n\u003ch1 data-end=\"4414\" data-start=\"4392\" data-section-id=\"pt2kqh\"\u003e360 bottles of 500ml\u003c\/h1\u003e\n\u003cp data-end=\"4442\" data-start=\"4416\"\u003eacross the entire country.\u003c\/p\u003e\n\u003cp data-end=\"4559\" data-start=\"4444\"\u003eTo preserve responsible year-round availability, only a small monthly release is made available through SpicedLore.\u003c\/p\u003e\n\u003ch2 data-end=\"4599\" data-start=\"4561\" data-section-id=\"15f3h9p\"\u003eApproximately 30 bottles per month.\u003c\/h2\u003e\n\u003cp data-end=\"4754\" data-start=\"4601\"\u003eThis limited release reflects the realities of traditional artisanal production; where integrity, patience, and preservation take precedence over scale.\u003c\/p\u003e\n\u003chr data-end=\"4759\" data-start=\"4756\"\u003e\n\u003ch1 data-end=\"4782\" data-start=\"4761\" data-section-id=\"zt0xgh\"\u003eCulinary Allocation\u003c\/h1\u003e\n\u003cp data-end=\"4831\" data-start=\"4784\"\u003eMinobi has become increasingly respected among:\u003c\/p\u003e\n\u003cul data-end=\"4950\" data-start=\"4832\"\u003e\n\u003cli data-end=\"4839\" data-start=\"4832\" data-section-id=\"16c0p03\"\u003eChefs\u003c\/li\u003e\n\u003cli data-end=\"4862\" data-start=\"4840\" data-section-id=\"1myqj2\"\u003eYakitori specialists\u003c\/li\u003e\n\u003cli data-end=\"4884\" data-start=\"4863\" data-section-id=\"1mledxl\"\u003eOmakase restaurants\u003c\/li\u003e\n\u003cli data-end=\"4916\" data-start=\"4885\" data-section-id=\"1dn9pkj\"\u003eFermentation-focused kitchens\u003c\/li\u003e\n\u003cli data-end=\"4950\" data-start=\"4917\" data-section-id=\"e1rkqc\"\u003eModern Japanese dining programs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5071\" data-start=\"4952\"\u003eBecause availability remains exceptionally limited, culinary partners are encouraged to reserve allocations in advance.\u003c\/p\u003e\n\u003cp data-end=\"5078\" data-start=\"5073\"\u003eOnly:\u003c\/p\u003e\n\u003ch2 data-end=\"5117\" data-start=\"5080\" data-section-id=\"1e4tzla\"\u003e30% of the annual 500ml allocation\u003c\/h2\u003e\n\u003cp data-end=\"5175\" data-start=\"5119\"\u003ecan be dedicated toward restaurant and B2B partnerships.\u003c\/p\u003e\n\u003cp data-end=\"5221\" data-start=\"5177\"\u003eFor reservations and professional inquiries:\u003c\/p\u003e\n\u003ch2 data-end=\"5247\" data-start=\"5223\" data-section-id=\"84fu2h\"\u003e\u003ca rel=\"noopener\" class=\"decorated-link cursor-pointer\" data-end=\"5247\" data-start=\"5226\"\u003eTrust@ttcoventure.com\u003cspan class=\"ms-0.5 inline-block align-middle leading-none\" aria-hidden=\"true\"\u003e\u003csvg class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\" data-rtl-flip=\"\" aria-hidden=\"true\" height=\"20\" width=\"20\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\u003cuse fill=\"currentColor\" href=\"\/cdn\/assets\/sprites-core-45720d6d.svg#304883\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/h2\u003e\n\u003chr data-end=\"5252\" data-start=\"5249\"\u003e\n\u003ch1 data-end=\"5286\" data-start=\"5254\" data-section-id=\"124udve\"\u003eExclusively Through SpicedLore\u003c\/h1\u003e\n\u003cp data-end=\"5362\" data-start=\"5288\"\u003eYamakawa Jozo Minobi is available in India exclusively through SpicedLore.\u003c\/p\u003e\n\u003cp data-end=\"5430\" data-start=\"5364\"\u003eOrders are dispatched promptly while allocations remain available.\u003c\/p\u003e\n\u003cp data-end=\"5551\" data-start=\"5432\"\u003eIn the rare event that allocations are exhausted faster than anticipated, affected orders will be refunded immediately.\u003c\/p\u003e\n\u003cp data-end=\"5633\" data-start=\"5553\"\u003eThank you for supporting one of Japan’s last traditional Kioke tamari breweries.\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"300 ML","offer_id":54018065826102,"sku":null,"price":2100.0,"currency_code":"INR","in_stock":true},{"title":"500 ML","offer_id":54018065858870,"sku":null,"price":3000.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Screenshot_20260512-085106_Instagram.webp?v=1778561482"},{"product_id":"sakura-smoked-sh-oyu","title":"Sakura Smoked Shōyu","description":"\u003ch2\u003eA Rare Expression of Smoke, Blossom \u0026amp; Time\u003c\/h2\u003e\n\u003cp\u003eCrafted in Japan by Yugeta Shoyu, a family-run brewery established in 1923, this extraordinary smoked shōyu begins with naturally brewed soy sauce made from carefully selected soybeans, wheat, water, and salt.\u003c\/p\u003e\n\u003cp\u003eIt is then gently smoked over Sakura (Cherry Blossom) wood, creating a remarkably elegant flavour profile that combines deep umami, subtle sweetness, and refined smokiness.\u003c\/p\u003e\n\u003cp\u003eUnlike ordinary soy sauces, Yugeta Sakura Smoked Shōyu is designed to be a finishing ingredient; a final flourish that transforms a dish from good to unforgettable.\u003c\/p\u003e\n\u003cp\u003eExclusively Imported to India by SpicedLore.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\u003cp\u003e✓ Crafted in Japan by Yugeta Shoyu since 1923\u003c\/p\u003e\n\u003cp\u003e✓ Smoked over authentic Sakura (Cherry Blossom) wood\u003c\/p\u003e\n\u003cp\u003e✓ Crafted from traditionally brewed wooden barrel-aged shōyu\u003c\/p\u003e\n\u003cp\u003e✓ Rich umami with elegant natural smokiness\u003c\/p\u003e\n\u003cp\u003e✓ No artificial smoke flavouring\u003c\/p\u003e\n\u003cp\u003e✓ Perfect for both Japanese and contemporary cuisine\u003c\/p\u003e\n\u003cp\u003e✓ Exclusive Japanese import available in India\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003ch3\u003eAroma\u003c\/h3\u003e\n\u003cp\u003eDelicate cherry wood smoke, toasted grains, caramelised umami, and subtle floral notes.\u003c\/p\u003e\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\u003cp\u003eA harmonious balance of savoury depth, natural sweetness, and refined smokiness.\u003c\/p\u003e\n\u003ch3\u003eFinish\u003c\/h3\u003e\n\u003cp\u003eLong, smooth, and lingering with elegant notes of wood smoke and fermented soy.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhat Makes It Special?\u003c\/h2\u003e\n\u003cp\u003eMost smoked sauces overwhelm.\u003c\/p\u003e\n\u003cp\u003eYugeta Sakura Smoked Shōyu is different.\u003c\/p\u003e\n\u003cp\u003eThe smoking process is intentionally restrained, allowing the character of the naturally brewed shōyu to remain at the forefront while introducing layers of complexity from Sakura wood smoke.\u003c\/p\u003e\n\u003cp\u003eThe result is a sophisticated condiment that enhances ingredients rather than masking them.\u003c\/p\u003e\n\u003cp\u003eA few drops are all it takes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003ePerfect With\u003c\/h2\u003e\n\u003cp\u003e• Sushi \u0026amp; Sashimi\u003c\/p\u003e\n\u003cp\u003e• Grilled Seafood \u0026amp; meat\u003c\/p\u003e\n\u003cp\u003e• Yakitori\u003c\/p\u003e\n\u003cp\u003e• Roasted Vegetables\u003c\/p\u003e\n\u003cp\u003e• Ramen \u0026amp; Udon\u003c\/p\u003e\n\u003cp\u003e• Fried Eggs\u003c\/p\u003e\n\u003cp\u003e• Rice Bowls\u003c\/p\u003e\n\u003cp\u003e• Cheese Boards\u003c\/p\u003e\n\u003cp\u003e• Avocado Toast\u003c\/p\u003e\n\u003cp\u003e• Barbecue \u0026amp; Smoked Dishes\u003c\/p\u003e\n\u003cp\u003e• Cocktails \u0026amp; Marinades\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHow To Use\u003c\/h2\u003e\n\u003cp\u003eUse as a finishing sauce just before serving.\u003c\/p\u003e\n\u003cp\u003eDrizzle over grilled fish, steaks, roasted vegetables, eggs, sushi, rice bowls, noodles, or even fresh mozzarella and burrata.\u003c\/p\u003e\n\u003cp\u003eIts elegant smokiness can also elevate dressings, marinades, cocktails, and contemporary fusion cuisine.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhat Makes This Worth it?\u003c\/h2\u003e\n\u003cp\u003eThis is not a mass-produced soy sauce.\u003c\/p\u003e\n\u003cp\u003eYugeta Sakura Smoked Shōyu is crafted by a century-old Japanese brewery using traditional brewing methods, naturally fermented shōyu, and a specialised Sakura wood smoking process rarely seen outside Japan.\u003c\/p\u003e\n\u003cp\u003eEvery bottle represents generations of craftsmanship, patience, and expertise.\u003c\/p\u003e\n\u003cp\u003eWhen you purchase Yugeta Sakura Smoked Shōyu, you're not simply buying a condiment.\u003c\/p\u003e\n\u003cp\u003eYou're experiencing a rare expression of Japanese culinary culture.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAbout Yugeta Shoyu\u003c\/h2\u003e\n\u003cp\u003eFounded in 1923 in Saitama, Japan, Yugeta Shoyu has spent over a century preserving the art of authentic Japanese shōyu making.\u003c\/p\u003e\n\u003cp\u003eToday, the brewery continues to uphold its commitment to traditional craftsmanship, natural brewing, and uncompromising quality, producing some of Japan's most respected artisan soy sauces.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eTime. Craft. Culture.\u003c\/h3\u003e\n\u003ch3\u003eSmoked over Cherry Blossom Wood.\u003c\/h3\u003e\n\u003ch3\u003eCrafted from Wooden Barrel-Aged Shōyu.\u003c\/h3\u003e\n\u003ch3\u003eExclusively Imported to India by SpicedLore.\u003c\/h3\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":54123128815926,"sku":null,"price":999.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/SmokedShoyu1.webp?v=1781523943"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/collections\/Screenshot_20260512-085106_Instagram.webp?v=1786134326","url":"https:\/\/spicedlore.com\/collections\/japanese-soy-sauce-1.oembed","provider":"SpicedLore","version":"1.0","type":"link"}