Founded in 1827, Matsuai makes this extraordinary shoyu by cold-fermenting its flagship Marudaizu Koikuchi Shoyu for 10 years or more. The long maturation makes the shoyu thicker while producing incredible umami and deep, layered flavors and aromas. It is a dark style shoyu, or “koikuchi.”

The soybeans and wheat are grown by contract farmers in Kumamoto who do not use any pesticides or chemical fertilizers, which is Matsuai's policy.

Deep and complex richness, mellow umami, and rich aroma

Perfect for dipping or brushing onto sushi or sashimi. Especially good with white fish and raw scallops. Incredible as a dip for grilled steak.