Mitsuboshi Premium soy sauce is made from very tasty and qualitative raw materials, produced according to the traditional manual process of Te-koji (the koji is made by hand) followed only by 1% of artisans.
Cooking with wood fire soften the taste unlike cooking on gas.
A long fermentation in kioke wood casks from autumn to summer, in a natural environment and at a temperature then continued until at least a second summer contributes to make this soy sauce an exceptional seasoning.
The respect of a manufacture, at least during four seasons, is essential in Japan.
Premium grade is awarded only to the best casks, those containing the most perfect sauces, with the most developed flavors.
The fermentation is over two years.
Quantities are very limited.
On the nose, fragrances evoke the undergrowth, humus, noble molds of the woods, with floral accents.
The palate offers an elegant fat, unctuousness.
The sauce covers the tongue and the palate, revealing woody flavors, cocoa and chicory tips, a nice sweetness, a balanced salinity, subtle tannins, an aromatic complexity, a lot of elegance, a great concentration of umami, and causes indescribable salivation.
Our perfect combination : it will accompany the best sashimi and delight the best culinary achievements, winning in seasonings and sauces