Igeta Shoyu - Kanro Soy Sauce (5 Year Aged) - Shimane, Japan

Premium soy sauce is a world in and of itself, from different production processes to varying times in barrel. You can really go down a rabbit hole in search of your ideal version. Today’s feature is an excellent entry point into premium soy sauce, and a delicious enhancement to your pantry. Igeta’s Kanro 5-year fermentation process is unique: instead of a typical fermentation of soybeans, wheat, koji, and salt, this recipe omits the salt and instead includes soy sauce aged in cedar barrels for 2.5 years. Once it ferments, it’s then aged for another 2.5 years. The result is a deep umami flavor, still salty, but with a great complexity. It’s dark, robust, but still mellow. This soy sauce is best used for dipping, and in situations where it can show off its depth.