Smokey Soy Sauce - by Suehiro -KAORU-MURASAKI SHOYU - Tatsuno, Japan

Smoked Shoyu 360ml Smokey Soy Sauce

I've taken to putting this on everything - well OK a lot of things that need salt. Even a fried egg. Because - Smoked Shoyu! We put it on our Natto, rice and butter, noodles -white kimchi cold nooldes,  dip our sushi into it - you name it and this beautiful artisan maker -  Kaoru-Murasaki Shoyu is our favourite. 

Traditional brewing, gently smoked since 1879

Suehiro Shoyu has been brewing in Tatsuno City, Hyogo Prefecture since 1879. Tatsuno is blessed with soft underground water and a mild climate - the perfect conditions for soy sauce making. In fact, Tatsuno is the birthplace of usukuchi (light) soy sauce, brewed here since the 1600s.

Direct Smoke, Natural Methods

Kaoru-Murasaki is extraordinary: made from whole soybeans and wheat grown in Hyogo Prefecture, naturally fermented using traditional methods for one full year, then directly smoked for 8-9 hours over cherry wood. This isn't smoke flavouring - the actual soy sauce is exposed to real wood smoke, creating a gentle, subtle smokiness that enhances rather than dominates.

Originally created at the request of a roast beef restaurant, this smoked shoyu excels as a finishing touch. The smoke is heat-sensitive, so it's best added after cooking - drizzled over grilled meats, eggs, vegetables, or stirred through rice.

The name "Murasaki" (purple) is an old Japanese nickname for premium shoyu, referring to the deep, almost purple colour of excellent soy sauce - the colour associated with emperors and preciousness.

Size | 360ml

Origin | Tatsuno City in Hyogo Prefecture, Japan

Ingredients | Water, soybeans, wheat, salt

Fermentation Time - 1 year +