PRODUCER: HAKU
ORIGIN: KYOTO PREFECTURE OF JAPAN
Haku Black Garlic Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor's approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Black Garlic to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must and fermented soy beans are present on the nose while flavors notes of Fig, Raisin, Molasses and subdued hints of Garlic fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Black Garlic Shoyu stands out among Japan's great Shoyus.
FLAVOR: Complex aroma of fermented soy bean & earthiness, Flavor notes of Raisin, Fig, Molasses & Garlic
COLOR: Unfiltered, Dark Brown, Non-Translucent- Some Moromi Intentionally left in the final product
INGREDIENTS: Water, Soybeans, Salt, Wheat, Black Garlic, Alcohol
ALLERGENS: Soy & Wheat
Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.
The Haku family has been making soy sauce for three generations in Japan’s Kyoto prefecture, and the company’s products are favored among restaurant chefs for their traditional preparation methods and authentic flavor.
Net Volume: 500 ml
Ingredients: Water, Soybeans, Salt, Wheat, Black Garlic, and Alcohol
Allergens: Contains soy and wheat