Barrel Fermented Soy Sauce (Igeta Kioke Shoyu)

Barrel Fermented Soy Sauce (Igeta Kioke Shoyu)Sixth generation Soy Sauce producers, Inoue Honten, were founded in 1864. In the 1970s, they started shifting towards traditional methods, using only whole soy beans and forgoing additives. The aim for them is to make delicious Shoyu and to pass on the traditional making process to the next generation. This particular Shoyu is produced in a traditional wooden barrel called a kioke and takes years to produce. The flavour is reflective of the time and

To stand the bag open

or a lovely addition to dressings and marinades

salads and marinades

it is not an ordinary rice vinegar

The cutting edge is made from multiple sharpened teeth

a third-generation soy sauce

Wasabi Soy Sauce is a popular condiment in Japanese cuisine

leaf litter

pink peppers

Perfect for making sauces

making it ideal for cutting through roots and working in compacted soils

which is made from cooked grape must (juice) of local varieties like Trebbiano and Lambrusco