The characters of the Japanese word “yuki”, which means organic, can also be interpreted as “it is necessary to give time”.
It is said that Japanese organic food began with the idea that “there are no lives without time”.
At Daitoku Shoyu, they don’t shorten their brewing process by adding cultured microorganisms or by heating. They jealously guard their traditional brewing/natural fermentation method allowing microorganisms to settle in the drink to help create a soy sauce with the seasons.
This stems from their belief that true soy sauce is created by microorganisms that are favored by their region’s climate with their own rhythm of life.
Tips for use: sushi, sashimi, vegetables, white fish, sautéed rice…