Haku Mitzunara Whiskey Barrel Aged Shoyu 70% Sakamoto uses a time-honored technique

Sakamoto uses a time-honored technique and artisanry

This excellent Zinfandel vinegar has a rich

add mirin (2 tbsp

Packed with apples

Let the rice soak in the water at least 30 minutes

Haku Mitzunara Whiskey Barrel Aged Shoyu 70% Sakamoto uses a time-honored technique375ml bottle Kyoto, Japan This shoyu has the mysterious hint, or is it a hit, of that wonderful whiskey barrel. The whiskey doesn't hide behind the shoyu, instead it is part of the overall flavor. At the same time it doesn't scream whiskey. On the contrary it is more like a twist, a wonderful twist. This shoyu is first brewed using the traditional shoyu making methods of the Mushiro Koji process. So Haku starts with exceptional shoyu. Then the shoyu