Holzfassgeist Soy Sauce

Holzfassgeist soy sauce, a double-brewed Japanese soy sauce with umami depth

A double-brewed soy sauce, traditionally brewed in cedar barrels over 100 years old and aged for three years. Made by Moriyama Yusuke Shoten in Shimane, Japan. The result is a full-bodied soy sauce with fine roasted aromas, a round body and an intense, deep umami.

How to use

A soy sauce for sophisticated marinades, for refining tuna sashimi, steak and grilled meat. Also as a finishing sauce over rice dishes or as a refined component in sauces and dips. Because of its depth, dose it sparingly and ideally add it to the dish at the end.

Important: Store cool after opening and use up quickly. A natural sediment is normal, simply shake briefly before use.

At a glance

• Double-brewed premium soy sauce with three years of maturing
• From cedar barrels over 100 years old, by Moriyama Yusuke Shoten, Shimane, Japan
• Intense umami character with fine roasted aromas
• Full-bodied and round in body
• Versatile as a sashimi sauce, steak marinade and finishing sauce

Goes well with

A milder alternative is the Shimousa soy sauce, and for something savoury and complex there is our Shoyu Royal Vadouvan soy sauce. For Japanese cooking, our Togarashi is a great match.

Frequently Asked Questions

What makes Holzfassgeist soy sauce special?
It is double-brewed and matures for three years in cedar barrels over 100 years old. That gives it especially rich roasted aroma and a deep umami fullness.

What does double-brewed mean?
Instead of with salt water, the finished soy sauce is brewed a second time with fresh mash. This makes it denser, darker and more intense than a single-brewed sauce.

What is it best used for?
For marinades, with tuna sashimi, steak and grilled meat, as a finishing sauce over rice or as a component in sauces and dips.

How do I store it?
Store cool after opening. A natural sediment is normal, shake briefly before use.