Sakura Cherry Blossom, Mizunara Whisky and Smoked Shoyu Gift Basket
Whether as a gift for yourself or someone special, you are in for a treat with 3 exceptional soy sauces. The masters at Haku create progressive sauces from the next generation of Shoyu Masters in Kyoto. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestors approval. Included in this package are 2 sets of chopsticks and the following:
HAKU SMOKED SHOYU Symphony of Flavor A truly rare and unique ingredient from Kyoto prefecture. Haku Smoked Shoyu is first traditionally brewed preserving ancestral methods of the Mushiro Koji process yielding an exceptional shoyu. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the Haku family company exclusively using Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor. Typically used in moderations as a finishing shoyu, Haku Smoked Shoyu delivers a uniqueness and complexity desired by todays finest chefs.
HAKU MIZUNARA WHISKY BARREL AGED SHOYU Mellow and Flawless Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is traditionally brewed, preserving the ancestral methods of the mushiro koji process and yielding an exceptional shoyu. Master craftsmen thoughtfully age the shoyu in Japanese whisky barrels made from mizunara hard wood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.
HAKU SAKURA CHERRY BLOSSOM SHOYU Extraordinary, Exquisite, Alluring Extraordinary, exquisite, alluring. Sakura Cherry Blossom Shoyu is meticulously hand crafted by shoyu master craftsmen to celebrate the revered cherry blossom which holds special significance throughout Japan. The cherry blossom represents the beauty and fragility of life. These breathtaking blossoms fall naturally into nets and are quickly gathered, then dipped in a red shiso vinegar brine and salted to preserve. They are then added to aging barrels of white shoyu and allowed to age for one year to infuse the glorious perfume and color of the blossoms with the shoyu. The consummation of this beautiful technique reveals a truly special shoyu surely to leave a lasting memory.