Nama Shoyu, Fresh Double Fermented Soy Sauce

Pretty delicious but hard to pick out in many dishes

As a taster, it is noticeably more flavoursome - deeper, a little less salty - than regular kikkoman soy sauce. Depending on what you eat it with, I think it can make a good difference. I thought sushi and sashimi would be the most noticeable but it was actually hard to pick apart from the kikkoman, whereas japchae, despite having many flavours involved, was easily noticeable the extra depth from the double fermented flavour. Was probably more of a novelty for me but would probably get it again for some dishes where you can taste the raw soy sauce. Think I actually preferred the flavour of this vs the 5 year aged soy sauce.