HAKU Black Garlic Shoyu Soy Sauce — 500 ml Kyoto-crafted finishing sauce with caramelized umami

HAKU Black Garlic Shoyu is an artisanal 500 ml Kyoto-crafted soy sauce that blends aged shoyu with fermented black garlic for a rich, sweet-savory finishing sauce.

Built by a new generation of Shoyu masters in Kyoto, this 500 ml bottle reinterprets centuries-old soy sauce traditions with a modern ingredient: black garlic. The result is a versatile condiment whose aroma and flavor profile lean toward fig, raisin and molasses, with subtle garlic undertones. Use it as a finishing touch, a dipping sauce, or a cooking ingredient when you want a layered umami presence without overpowering heat.

How does HAKU Black Garlic Shoyu change the flavor of dishes?

Adding HAKU Black Garlic Shoyu introduces concentrated umami and natural sweetness, deepening savory dishes while contributing fruity and caramelized notes. It enhances roasted, grilled, and braised foods, and lifts simple salads and vegetables with subtle complexity.

• Sweet-savory balance: fig, raisin and molasses nuances soften salty edges
• Fermented depth: earthy, aged-shoyu backbone increases umami
• Delicate garlic presence: rounded black garlic tones without sharp raw garlic heat
• Ideal as a finishing drizzle or mixed into marinades and dressings

What are the best ways to use this shoyu in the kitchen?

HAKU Black Garlic Shoyu shines when used as a finishing condiment, a dip, or folded into sauces. It pairs well with grilled proteins, roasted vegetables, rice bowls, and dressings where you want nuanced sweetness and savory depth without extra spiciness.

• Finish steaks, fish, or roasted mushrooms with a light drizzle
• Stir into vinaigrettes, glazes, or reductions for complexity
• Mix into dipping bowls for dumplings, sashimi, or tempura
• Use sparingly in braises to layer flavor without added saltiness

How is this product made and what sets it apart from regular soy sauce?

Crafted by Kyoto-based Shoyu artisans, HAKU Black Garlic Shoyu combines traditional soy sauce fermentation techniques with black garlic produced through controlled aging and caramelization. That combination yields a sauce that keeps shoyu's fermented bean character while introducing mellow, sweet, and fruity notes uncommon in standard soy sauces.

• Produced by next-generation Shoyu craftsmen in Kyoto Prefecture
• Black garlic added for deep, caramelized sweetness and mild garlic aroma
• Fermentation-forward approach preserves classic shoyu complexity
• Designed for finishing and flavor layering rather than sole salty seasoning

How should I store and measure HAKU Black Garlic Shoyu?

Store the unopened bottle in a cool, dark pantry; refrigerate after opening to preserve aroma and flavor. Because the sauce is concentrated, start with small amounts and adjust to taste to prevent overpowering delicate ingredients.

• Pantry storage before opening; refrigerate after opening
• Use a teaspoon to begin and increase gradually for desired depth
• Shake gently before use if any settling occurs
• 500 ml bottle provides multiple uses from finishing to cooking

Who is this for: HAKU Black Garlic Shoyu is aimed at home cooks, professional chefs, and food enthusiasts seeking a refined finishing soy sauce with layered sweetness and umami. It suits anyone wanting to elevate everyday dishes—rice bowls, grilled proteins, salads, and sauces—without introducing strong raw garlic bite. If you appreciate small-batch craftsmanship and complex fermented flavors, this Kyoto-made 500 ml shoyu offers a distinctive pantry staple.

Ingredients

Water, Soybeans, Salt, Wheat, Black Garlic, Alcohol