Using methods that date back to the Edo period over 400 years ago, this heritage fish sauce is crafted from only anchovies, salt, and sugar. It is aged for two years, before being aged for an additional 12 months in Japanese Whisky Barrels. The result is a nuanced flavor; more subtle than your average fish sauce. It imparts a mellow sweetness while maintaining the depth of umami that you expect when using fish sauce. We love roasting Brussels Sprouts and then tossing them in a vinaigrette made from fish sauce, lime, garlic, chili, and cilantro.