[Original Case Pack: 24 units] Kanro Soy Sauce is a premium soy sauce that exhibits a pleasantly robust and mellow flavor, intense umami, and silky texture. These features are derived from its unique double-brewing method and long maturation period. Typical soy sauce is made with soybeans, wheat, water, koji, and salt, and is brewed only once. However, this sauce is brewed without salt, but instead with a special soy sauce which has been aged for two and a half years in cedar barrels. This mix is subsequently brewed as well, and then aged for another two and a half years. This means that it takes five years in total to complete the production of this supreme soy sauce. Igeta Shoyu, a century-old brewery in Shimane Prefecture, has produced this vintage soy sauce using its traditional methods since its establishment in 1912. To enjoy Kanro Soy Sauce’s concentrated umami and rich aroma, it’s best used on its own as a dipping or finishing sauce. It adds an elegant kick to sashimi, sushi, or cold tofu. It also accompanies rich-flavored dishes very well, such as grilled or simmered fish, steak, or eggs served sunny-side up. This soy sauce’s thick texture goes wonderfully with gooey mochi or runny egg yolks atop “TKG” (raw egg over rice). Just a few drops of Kanro Soy Sauce will elevate your dishes instantly.