A hand-crafted Japanese shoyu featuring cherry blossoms. Each year, Haku captures the blossoms in nets, dips them in a red shiso vinegar brine and salts to preserve. From there, they are added to aging barrels of white shoyu to infuse the floral perfume and color with the sauce. 

Whisk with a rice wine vinegar for dressing, reduce over heat for a decadent glaze or use to marinate white meats.

Available in 12.6 oz. glass vessel

Sourced from Mikuni Wild Harvest, an artisanal food company offering a boutique line of unique and sustainable wild foods from around the globe.