This black soybean soy sauce from Adachi Jozo is a very special type of soy sauce that is increasingly hard to find.

Black soybeans are seen in Japan as a more luxurious form of the standard soybean, and are often eaten on special occasions. They have a milder flavor, and impart a savory, nutty flavor to any dish they're used in.

The most luxurious black soybean, however, is the Tamba Black soybean: an extra-large variety of black soybean that has been grown in Hyogo Prefecture since ancient times. Known for its pitch-black color, and especially delicious flavor, it has become a cultural icon for the Tamba region.

This soy sauce, rather than being made with standard soybeans, is made with Tamba Black soybeans, blended with domestic Japanese wheat, and salt harvested from the Seto Inland Sea.

This Japanese soy sauce, which is completely additive-free, has a refreshing and umami-packed dark-soy-sauce flavor with a sweet aftertaste.

Adachi ages their black soybean soy sauce in wooden barrels that have been used by the company for over 100 years. The barrels are living fermentation powerhouses, with lactic acid bacteria and yeast bacteria flourishing in the wood, bringing a unique aroma and flavor that can't be achieved outside of the Adachi brewery. 

Features

• Made only with domestic Japanese ingredients
• Aged for over 1 year in wooden barrels
• Goes perfectly with red fish, white fish sashimi, and beef steak
• It features deep umami, faint sweetness, and a mild flavor.

Details

• Net contents: 300ml
• Ingredients: Black soybeans, wheat, salt
• Potential allergens: Wheat, soy
• Note: Store at room temperature, away from direct sunlight
• Made in Japan