$15.95GST-free
Size
100ml BottleBarrel-brewed sweet soy sauce from Hamasho (澛醬油邈造場), a soy sauce brewery in Tokushima Prefecture founded in 1897. They still ferment in cedar barrels — the yeasts and microbes live in the timber, and the sauce takes as long as it takes.
Industrial soy sauce is made in months in stainless steel. Barrel brewing is slower and less predictable, and what you get for the trouble is depth: more umami, a rounder body, and a long finish rather than a flat salty one.
This is the sweet (amakuchi) style, made by blending that barrel-brewed base with Japanese kibi sugar. The balance sits closer to savoury than to sweet, which is the point — it lifts what you put it on instead of covering it.
Why Choose It?
How To Use It:
Storage:
Store in a cool, dark place away from sunlight. Refrigerate after opening to hold the aroma.
Allergen:
Contains soy and wheat.
Soy sauce made the slow way, in wood. Order now.
日本德岛县 濱醤油醸造場（Hamasho） 出品的木桶酿造甘口酱油。这家酱油厂创立于 1897 年，至今仍坚持以杉木桶发酵 — 酵母与微生物就住在木头里，酱油要熟成多久，就熟成多久。
工业酱油在不锈钢槽里几个月就能做完。木桶酿造更慢、也更不可控，而换来的是层次：更深的鲜味、更圆润的口感，以及悠长的回甘，而不是单薄的咸。
本品为「甘口」类型，以木桶天然酿造的酱油为基底，调入日本 黄糖（Kibi Sugar）。甜咸的平衡偏向咸鲜而非甜 — 这正是重点：它是用来托起食材的，而不是盖过它。
为什么选择它？
使用方式：
保存方式：
请置于阴凉避光处，避免阳光直射。开封后冷藏保存，以保留香气。
过敏原提示：
含大豆、小麦。
用木头、用时间做出来的酱油。立即订购。