Coming from the Shodoshima island in Shikoku, which is a well-known soy sauce and olive oil island. There used to be more than 200 soy sauce producers on the island, there are only 20. This product is pulled from the risen layer of soy sauce in the barrel. Naturally fermented in a cedar barrel that is over 100 years old. Their passion is to hand over this incredible technique of barrel making soy sauce production to the next generation. A fantastic cheese board accompaniment. Food match: use to complement goat’s and blue cheeses.