This heritage fish sauce is crafted using only salt, sugar, and large, fatty sardines from the Sea of Japan, and follows methods that date back to the Edo period some 400 years ago. The sauce is first aged two years before it’s then aged for 12 months in Japanese whiskey barrels, which helps create a more mellow (i.e. less “fishy”) flavor with a nuanced, understated sweetness that makes it a perfect finishing sauce to any dish.
