Aged three years in wooden barrels for enhanced depth and complexity of flavor
Five-stage water reduction process results in a concentrated, rich umami profile
Made with Aichi-grown soybeans for authentic regional quality
Distinctive red-brown color and fruity aroma for a unique taste experience
Versatile use in sushi, grilled fish, and various Japanese dishes
Summarized by Shop
Not a thick black liquid
Nanzo Shoten, which was founded 145 years ago, makes Tsuresoi using soybeans and sun-dried salt from Aichi Prefecture, which is aged carefully in wooden barrels for three years. It is brewed using a "five-minute brewing" method, which uses only half the amount of water compared to the amount of soybeans, resul
