Produced by a Japanese soy sauce brewery with 330 years of history, this premium unpasteurized soy sauce is made from just soybeans, wheat and salt using traditional brewing methods passed down through generations. Fermented and aged in wooden barrels used for decades, it develops a complex, deeply savory flavor with remarkable clarity and balance. Unlike heat-treated soy sauces, this nama shoyu retains its fresh aroma and delicate nuances of fermentation. Full-bodied yet mellow, it's particularly well suited to sushi, sashimi and delicate white fish, where its clean, layered umami can really shine. Recipient of the 2013 Superior Taste Award from the International Taste & Quality Institute.