Ishimago's Hyakuju is a soy sauce with a rich, deep flavour and rich aroma packed with deliciousness from its cedar barrel aging. It is a versatile all purpose soy sauce that enhances the taste of foods, such as adding it to cooked dishes or mixing it with vinegar as a condiment to gyoza dumplings.
This is a traditional high-quality soy sauce that uses only Japan domestic soybeans from Yuzawa, local wheat from Akita, sun-dried coarsely ground salt, and Ishimago’s own fresh well water. The soybeans are not crushed, but remain whole during our fermenting processes. Ishimago remain true to the traditional methods of utilizing large four meter wide wood barrels that sit side by side in a nationally registered cultural property. It is a natural brewed soy sauce that has been stubbornly preserved in the traditional methods of manufacture.
