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Crafted using whole soybeans, hard red spring wheat, and barley, this small-batch toasted shoyu offers a rich, full-bodied take on a traditional Japanese-style soy sauce. Naturally fermented with Aspergillus luchuensis, it develops exceptional depth and complexity before being gently toasted to enhance its nutty, roasted character. The result is a balanced shoyu with savory umami, subtle sweetness, and a smooth finish that elevates everything from simple vegetables to premium cuts of meat.
Whether used as a finishing sauce, marinade, or everyday seasoning, this toasted shoyu brings warmth, depth, and character to every dish.
Deep mahogany in color with aromas of toasted grain, roasted nuts, and fresh-baked bread. The palate opens with layered umami from naturally fermented soybeans, followed by notes of toasted wheat, malted barley, and a gentle caramel sweetness. A clean salinity carries through to a long, savory finish with hints of roasted grain and subtle earthiness.
Grilled steaks, pork, chicken, and duck
Salmon, tuna, sablefish, and shellfish
Stir-fries, fried rice, and noodle dishes
Roasted mushrooms, eggplant, asparagus, and Brussels sprouts
Marinades for tofu, tempeh, and vegetables
Dressings, vinaigrettes, and dipping sauces
Finished over steamed rice, ramen, or grain bowls
A surprising addition to caramel, chocolate desserts, or butter-based sauces for an extra layer of savory complexity
Crafted using whole soybeans, hard red spring wheat, and barley, this small-batch toasted shoyu offers a rich, full-bodied take on a traditional Japanese-style soy sauce. Naturally fermented with Aspergillus luchuensis, it develops exceptional depth and complexity before being gently toasted to enhance its nutty, roasted character. The result is a balanced shoyu with savory umami, subtle sweetness, and a smooth finish that elevates everything from simple vegetables to premium cuts of meat.
Whether used as a finishing sauce, marinade, or everyday seasoning, this toasted shoyu brings warmth, depth, and character to every dish.
Deep mahogany in color with aromas of toasted grain, roasted nuts, and fresh-baked bread. The palate opens with layered umami from naturally fermented soybeans, followed by notes of toasted wheat, malted barley, and a gentle caramel sweetness. A clean salinity carries through to a long, savory finish with hints of roasted grain and subtle earthiness.
Grilled steaks, pork, chicken, and duck
Salmon, tuna, sablefish, and shellfish
Stir-fries, fried rice, and noodle dishes
Roasted mushrooms, eggplant, asparagus, and Brussels sprouts
Marinades for tofu, tempeh, and vegetables
Dressings, vinaigrettes, and dipping sauces
Finished over steamed rice, ramen, or grain bowls
A surprising addition to caramel, chocolate desserts, or butter-based sauces for an extra layer of savory complexity