Shimanto Domeki’s Dashi-Infused Koikuchi Soy Sauce is unique in the way in which large shavings of bonito flakes and koikuchi (full-bodied) soy sauce are sealed in the same bottle, creating an umami-rich, dashi-flavored soy sauce. It’s a simple technique but it’s an effective way to extract umami from the bonito flakes, and you’ll also notice a pleasant dashi aroma as you open the bottle.
Made by blending two types of bonito flakes (Soda-gatsuo, harvested in the company’s home of Kochi Prefecture, and regular katsuo), the sauce exhibits a robust and wonderful balance of umami. The soy sauce used in the product is also special. It’s brewed with underground water, running deeper than 50-meters (165-feet), alongside the Shimanto River.
