Double Brewed Soy Sauce 1000 Days Aged 12.1 fl oz | Artisanal Japanese Shoyu Sauce with Rich Umami, Natutally Brewed, No-MSG, For Sushi, Sashimi, Steak, and More, 360ml

OK. Why did I buy this? Well, TBH I watched a video on how traditional Soy Sauce was made by hand thousands of years ago. I had NO IDEA there was so much to this! All I can say is if you want the BEST traditional hand made Soy Sauce take a look around before you buy what you normally do. This particular Soy Sauce is made in Japan and from what I can tell took about four years or so to reach the final product. The taste and smell are amazing! I use it on Sushi and various rice dishes I make. Yes, the cost is higher than the other stuff but I suggest trying this at least once. It's so good! There are I think three versions of this but this one has the longest aging from what I can tell. 1,000 days of aging! It's like a fine Whiskey sitting in an Oak cask getting tastier and tastier as time passes. This brand is going to be my go to brand from now on!

I was so use to other brands. This is a much different flavor and texture, and it is satisfying.

It's expensive but it's worth it. It tastes fantastic and the salt doesn't overwhelm the other flavors. It's well packaged and hasn't ever leaked in shipping It lasts me a good long while as I use it sparingly.

I have ordered this soy from Amazon at least 8 times so far. It is far superior than the other so called soy. It is more intense and better to us less until you find the best amount. I don't eat sushi but use it in stir fry broths. Yes it may cost more but you get what you pay for.

I bought this on a whim and I'm so glad I did. Much better flavor - richer and more complex- than the common grocery store variety. I love this on eggs and on veggies. I would say given the cost it's more of a finishing sauce or a dipping sauce though. well worth the extra to add some complex flavors to the dish. I see it described as "smokey" I kinda get it but it doesn't really taste smokey to me like a smoke meat or cheese though. It is rich and complex. Still a soy sauce but a heavier darker flavor. A little goes a long way. That being said, I have gone through nearly half the bottle in less than two months and usually it takes a year for me to complete a bottle. I love this on steamed veggies, poached or boiled eggs, as a quick marinade for chicken too. Have tried using this in gravy for egg foo young too. It seems to shine more as a finishing sauce or dipping sauce.

Such an upgrade from those that we buy on grocery store shelves. This has a flavor profile that is smooth. An obvious upgrade once you try it. It’s kinda hard to describe soy sauce. I do know I use it for a lot of different dishes, not just for rice and dip sushi. Edamame that goes into the depth of many of my dishes😋. It’s authentic. Make a great seasoning. Worth the higher cost. I actually want to go an even higher grade.🏅

The taste is fantastic! Now I know what good soy sauce taste like.

This is the best soy sauce Ive ever had!

A delicious soy sauce. You can use for dipping or drizzle over a noodle or a rice. Cooking with this would be expensive. Made with care.

I’ve just tasted a teaspoon of a newly opened bottle of 1,000 day vintage. Wow. It tastes amazing👌, and I’m looking forward to the local takeaways opening later today so I can order my meal ready for soya sauce with fried rice 😉. I will guard this bottle jealously as it’s expensive. But… this is a Japanese sauce and I usually prefer Chinese brands eg pearl river or Lee kum kee over Kikkoman for example. I happily eat Kikkoman with sushi.But, it’s similar to Chinese soy so I can use it for both types of meal. I wonder if I can sneak it into restaurants 😉

Das ist die beste Sojasauce die ich je gegessen bzw benutzt habe.. Ich werde sie immer wieder kaufen Ich wünsche mir das diese leckere und delikate Sojasauce noch 100 Jahre auf diese Art und Weise hergestellt wird und auch auf dem Markt verfügbar ist.

I'm so glad that this wonderful soy sauce is available again, i think that this is the very best that i have discovered so i hope that many more people will discover just how good it is!

I don't mind paying good money for good soy sauce. And this *is* good soy sauce. It is very rich in darker flavours and would probably be great as an accompaniment to cuts of red meat that need a lot of salty seasoning, but can also stand up to a bold umami seasoning. I personally no longer eat meat, and I use soy sauce with vegetables only. For this (and the same would apply to poultry and fish) I prefer something a little more complex in terms of the interplay between umami, fermented flavours, sweetness and saltiness. This soy sauce *does* make an amazing dipping sauce for gyoza, spring rolls, tempura vegetables etc, when mixed with some combination of mirin, chinese vinegar, sake, sesame oil. And it would work great in broths or soups to add richness, but it is a bit on the expensive side for that particular purpose. Something much cheaper would do for that unless you are feeling extremely cheffy.