Item Name: Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho", 18oz (532ml) (18oz, 1)… (6 Pack)
Bullet Point 1: Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods. Using 100 year old Kioke wooden barrels
Bullet Point 2: This is your original Asian umami gourmet soy sauce with simple ingredients of soy beans, wheat, salt and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market.
Bullet Point 3: Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle.
Bullet Point 4: Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls
Bullet Point 5: The flavor of tsuru bishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor.
Product Description: Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. "Tsuru" Means "crane" And "Bishio" Means "condiment". In Japan, cranes are regarded as auspicious birds and symbolize longevity. It is said the song of cranes can reach the heavens, and Yamaroku wants this soy sauce To be like the cranes which can reach the heavens and be known to everyone. Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. A unique use of Tusurubishio is putting it on top of vanilla ice cream which creates a very caramel like flavor. Adds a surprise twist for guests and customers at a restaurant. This soy sauce is made using the traditional and authentic method to ferment Japanese condiments since ancient times using Japanese wooden barrels called kioke. Due to modern mass production of soy sauce, only 1% of total Soy sauce production in Japan uses this traditional method. Get a taste of Japanese history almost lost in modern times by trying and enjoying this classic condiment done right.
Value: 108.0
Unit: Ounce

Price: 43.9900016784668