Bold | Fermented | Finishing Sauce
Haku Black Garlic Shoyu is a deeply complex, small-batch soy sauce crafted in Kyoto by a new generation of Shoyu Masters. Building on 3,000 years of tradition, this unfiltered shoyu blends the umami depth of fermented soybeans with the rich sweetness of black garlic—creating layers of fig, molasses, raisin, and subtle garlic on the palate. A favorite for finishing dishes or using as a stand-alone flavor booster, it’s especially suited to grilled vegetables, rice bowls, and anything in need of a refined umami punch.
Producer: Haku.
Origin: Kyoto Prefecture, Japan.
Ingredients: Water, Soybeans, Salt, Wheat, Black Garlic, Alcohol.
Allergens: Soy, Wheat.
Quantity: 500ml bottle per order.
Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.
The Haku family has been making soy sauce for three generations in Japan’s Kyoto prefecture, and the company’s products are favored among restaurant chefs for their traditional preparation methods and authentic flavor.
Net Volume: 500 ml
Ingredients: Water, Soybeans, Salt, Wheat, Black Garlic, and Alcohol
Allergens: Contains soy and wheat