Sasachou Traditional Barrel-Aged Soy Sauce

Sasachou Traditional Barrel-Aged Soy Sauce is an artisanal shoyu brewed in Iwate Prefecture, Japan, using time-honored wooden barrel fermentation methods. Each batch is naturally aged in large cedar barrels (kioke), allowing the koji, soybeans, wheat, and sea salt to mature slowly under the region’s cool climate.

The result is a deep, mellow soy sauce with balanced umami, gentle sweetness, and a rich aroma that reflects true Japanese craftsmanship. Free from additives or preservatives, this soy sauce is perfect as a dipping sauce, seasoning, or finishing touch that elevates both traditional and modern cuisine.

Highlights:
• Naturally brewed and aged in wooden barrels in Iwate, Japan
• Made with Japanese soybeans, wheat, and sea salt
• Slow fermentation brings out rich umami and smooth sweetness
• No artificial additives or preservatives

Storage:
Store in a cool, dark place.

Allergens:
Contains soy and wheat.