Product Description
Using Yamaroku’s Aged 2 Years Kikubishio Soy Sauce as the base, the Kiku Tsuyu Soy Sauce is made with the use of dried bonito flakes, dried kelp, Japanese mirin (sweet cooking rice wine) and has a bit of sweetness using sugar from the southern Japanese island of Tanegashima. Kiku (?) is the flower Chrysanthemum and, like the Cherry Blossom, it is chosen as a representative flower symbol of Japan. Kiku can also be interpreted as being “”Ultimate”” or “”Final””, and Yamaroku wanted this aged soy sauce
