{"product_id":"yamasan-kyoto-uji-smoked-neoteric-soy-sauce-12-1-fl-oz-500-day-aged-oak-sakura-wood-smoked-koikuchi","title":"YAMASAN KYOTO UJI Smoked Neoteric Soy Sauce 12.1 fl oz — 500‑Day Aged, Oak \u0026 Sakura Wood‑Smoked Koikuchi","description":"\u003cp\u003e\u003cstrong\u003eYAMASAN KYOTO UJI Smoked Neoteric Soy Sauce is an artisan, naturally smoked Koikuchi shoyu aged over 500 days to deliver a deep, smoky umami finish in a 12.1 fl oz bottle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHand-brewed in Tatsuno, Japan, this smoked soy sauce combines time-honored fermentation with a slow smoking process using oak, beech and sakura woods. Crafted from whole Japanese soybeans, non-GMO wheat, sun-dried sea salt and pure Ibo River water, the result is an additive-free condiment with layered depth, balanced saltiness and a refined smoky aroma. The bottle is intended for cooks who want to add a subtle, elegant smoke note to both everyday dishes and gourmet preparations.\u003c\/p\u003e\n\n\u003ch3\u003eHow is this soy sauce smoked and aged?\u003c\/h3\u003e\n\n\u003cp\u003eInstead of artificial smoke flavoring, the shoyu undergoes an 8–9 hour slow smoke over a blend of oak, beech and sakura woods to impart a natural smokiness. Prior to smoking, the soy sauce is fermented and matured through natural koji and momori techniques for more than 500 days, allowing complex umami and aroma to develop.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e8–9 hours of natural wood smoking using oak, beech and sakura.\u003c\/li\u003e\n  \u003cli\u003eOver 500 days (six seasons) of natural fermentation and aging.\u003c\/li\u003e\n  \u003cli\u003eTraditional koji and momori methods for layered flavor development.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat flavor does YAMASAN KYOTO UJI Smoked Neoteric Soy Sauce add to food?\u003c\/h3\u003e\n\n\u003cp\u003eThe taste profile combines classic Koikuchi richness with a rounded, elegant smoke note and sustained umami backbone. It enhances grilled proteins, cheeses and dressings without overpowering delicate ingredients, adding savory depth and a finished aromatic lift.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eDeep, savory umami from extended fermentation.\u003c\/li\u003e\n  \u003cli\u003eBalanced smoky aroma—pronounced yet refined.\u003c\/li\u003e\n  \u003cli\u003eComplements olive oil, grilled foods, cheeses and charcuterie.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use it in the kitchen for best results?\u003c\/h3\u003e\n\n\u003cp\u003eA little goes a long way: use measured drops or a light drizzle to finish dishes, blend into marinades for grilled items, or whisk with oil for smoky vinaigrettes. Because it’s naturally brewed and aged, it pairs particularly well with fatty or charred flavors where smoke and umami amplify the overall profile.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eFinish steaks, fish, and roasted vegetables with a few drops.\u003c\/li\u003e\n  \u003cli\u003eFold into sauces, marinades and vinaigrettes for smoky depth.\u003c\/li\u003e\n  \u003cli\u003eServe on cheese boards or charcuterie for an aromatic accent.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat makes this product authentic and additive-free?\u003c\/h3\u003e\n\n\u003cp\u003eThis shoyu is produced by craftsmen using century-old techniques in Tatsuno, leveraging local climate and pure Ibo River water. Ingredients are simple and natural—whole soybeans, Non-GMO wheat, sun-dried sea salt—with no artificial smoke, colorants or chemical additives.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eNon-GMO wheat and Japanese whole soybeans.\u003c\/li\u003e\n  \u003cli\u003e100% sun-dried sea salt and natural water source from Ibo River.\u003c\/li\u003e\n  \u003cli\u003eTraditional, labor-intensive brewing passed down across generations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Home cooks, professional chefs and food lovers seeking an artisanal smoked soy sauce will value this bottle. It’s ideal for anyone wanting to elevate weeknight meals, add a gourmet touch to grilling and pairing, or give a thoughtful culinary gift that emphasizes natural fermentation, provenance, and handcrafted Japanese technique.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eSoybean(Non-GMO), Wheat(Non-GMO), Sun-dried Sea Salt\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this soy sauce naturally smoked or chemically flavored?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It’s naturally smoked for 8–9 hours over oak, beech and sakura woods—no chemical smoke or artificial flavors.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use it for cooking or only as a finishing sauce?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: You can both cook with it and finish dishes; a few drops add complex smoke and umami without overpowering food.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"YAMASAN KYOTO UJI","offers":[{"title":"Default Title","offer_id":46003073122387,"sku":"B08HN2YPV4","price":89.09,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/yamasan-kyoto-uji-front-bottle_5fcf4882-a47e-4091-9e2c-428ed3a0d121.jpg?v=1787203942","url":"https:\/\/spicestosnacks.ca\/products\/yamasan-kyoto-uji-smoked-neoteric-soy-sauce-12-1-fl-oz-500-day-aged-oak-sakura-wood-smoked-koikuchi","provider":"Spices To Snacks","version":"1.0","type":"link"}