Food pairing recommendation:
Cheese, Roast beef
This dark soy sauce is made from whole soybeans and wheat grown in Hyogo Prefecture and aged for one year in a traditional natural brewing process. It is smoked for 8 to 9 hours to preserve the original flavour of the soy sauce while infusing it with a smoky aroma. Just a drop of the soy sauce will spread its fragrant aroma over the dish.
Originally, this soy sauce was requested by a roast beef restaurant, so it goes well with steaks, bacon, and other meats. Since its aroma is sensitive to heat, we recommend pouring it on cooked food or dipping it in.