.png){kind=logo}
Description
It’s hard to beat the soy sauces produced by Shibanuma. The king condiment of Japanese cuisine requires unrivaled expertise, which the company has cultivated for over 320 years. During the Edo period, their sauce was presented to the Shogunate, Japan’s military government, as one of the best. Since then, eighteen generations of Shibanuma have succeeded one another at the helm of the company, bringing this incomparable nectar to the world.
In 2010, Shibanuma began exporting its products outside of Japan. We are fortunate to be able to offer you Ohitachi Premium Soy Sauce. It’s produced in Tsuchiura, Ibaraki Prefecture. Soybeans and wheat are sourced locally. The raw materials are carefully selected. The recipe for Ohitachi soy sauce is pure and authentic. The sauce is unheated and aged for one year in wooden barrels, some of which are over a century old. This develops an exceptional umami flavor and deep, rich aromas.
Ohitachi soy sauce ferments naturally, and its barrel aging makes it unique. Connoisseurs recognized its quality: the Ohitachi was awarded the 2012 prize of the Japanese Ministry of Agriculture, Forestry and Fisheries.
Uses:
With its rich flavor, Shibanuma’s Ohitachi Premium Soy Sauce is easy to enjoy. Red-fleshed fish sashimi and sushi reveal its flavor. It also replaces salt in your dishes and adds the finishing touch to your recipes. It would be a shame to waste a sauce of this quality.
Storage:
Keep in a dry, dark place.
Ingredients:
Soy, wheat, salt.
Shelf life:
24 months
