Koikuchi dark soy sauce style: Delivers a lighter, more refined flavor profile for delicate foods
Naturally brewed with traditional methods: Preserves authentic Japanese taste and quality
Balanced salt, umami, and sweetness: Enhances food without overpowering, especially seafood
High-grade soybeans and wheat: Ensures premium taste and consistent quality
Versatile use: Suitable for sushi, sashimi, cooking, and finishing
Summarized by Shop
Made in the koikuchi (dark soy sauce) style created during the Edo period, this double-brewed shoyu (soy sauce) is made with high grade soy beans and has a light flavor perfect for delicate sashimi or seasoning broths. The subtly of the soy sauce makes it ideal for finishing and dipping.
Higeta Shoyu was founded in 1616 in Chiba, Japan.
