Smoked Shoyu is done thru a intricate cold smoking process, then aged for an additional six months to mellow.
Traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu.
ter aging, the master craftsmen meticulously follow a cold-smoking process unique to the haku family company.
They use Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor.
ypically used in moderation as a finishing shoyu.