From a 3000-year-old tradition in Osaka Japan, Takuko follows an ancient recipe producing two outrageously delicious soy sauces or Shoyu. The first is a White Shoyu, which is light amber in color and is a clean, thinner type of soy sauce that goes very well with lighter fish and vegetables while still adding Umami flavors. The second is a Sashimi Tamari, which most would be familiar with, a dark soy sauce rich and deep with flavor, complementing a wide variety of meats and fattier fish. The complexity, balance, and depth of flavor in these blows away what usually is served at a sushi bar or restaurant and shows how important the quality of soy sauce is during a meal. The best cuts of fish and meat deserve the best Soy Sauce, and Takuko is incredible, and a gourmet addition to the home pantry.
White Shoyu is a delicate soy sauce that shows more of the subtle umami flavors made by roasting barley in hot sand until it is brown and aromatic. The barley is milled down until it resembles cracked wheat and is then transferred to giant 2 to 3 century-year-old cedar kegs with water and salt to ferment. The lighter color and body of this soy sauce comes from adding soybeans later in the fermentation process. Created to enhance and not overwhelm, this brings out the flavors of food while subtly adding a mouthwatering richness and savory notes. It can be used on fish, light meats, and vegetables, even some cocktails without darkening the color. Very unique and delicious.
Tamari was invented by drawing the liquid out of cedar kegs fermenting soybean miso. The Tamari is made in centuries-old cedar kegs with organic soybeans but does not contain any wheat in the fermentation process. It is thicker and richer with more intense flavors but is very balanced and low in sodium. An age-old recipe that perfectly complements the simplest of foods, especially Sashimi, and is equally as good on meats as chicken and pork. An incredible soy sauce, one of the best in the world.