This smoked soy sauce uses the iconic 'Koga Barrel Soy Sauce,' a signature of Shodoshima soy sauce. Currently, about 3,000~4,000 wooden barrels used to brew soy sauce are used throughout Japan. About 1,000 of those barrels are located on Shodoshima and are still in use today, Currently, barrel-brewed soy sauce accounts for only about 1% of the total soy sauce shipments. Among these rare barrel-aged soy sauces, the one I chose was... This is the soy sauce from Yamahira Soyu, a soy sauce brewery loved by locals in Shodoshima for over 100 years. Yamahira Soy Sauce's soy sauce is rich in flavor, slightly sweet, and has a gentle taste that pairs well with the aroma of smoke. We bring out the best in each other. While being careful not to overuse the smoky aroma and ruin the flavor, we created a wonderful smoked soy sauce with a well-balanced taste and aroma. Please try the history and climate of Shodoshima, and the "smoked soy sauce" made by soy sauce artisans and smokers. You can pour it over egg over rice, or use it as a dressing or carpaccio sauce with your favorite oil, Please use it when grilling meat. You can also search for other recipes on Cookpad. [Name] smoked soy sauce [Ingredients] Defatted processed soybeans, wheat, salt, sugar Sweeteners (stevia), seasonings (amino acids, etc.), alcohol [Allergens contained in this product] (Wheat, soybeans) [Best Before Date] 12 months from manufacturing [Storage Instructions] Store at room temperature, avoiding direct sunlight, high temperature, and humidity. (After opening, the aroma will change, so please store in the refrigerator and consume as soon as possible.)