While usukuchi shoyu (soy sauce) is generally used for cooking, Suehiro wanted to develop an usukuchi as a finishing soy sauce, and what they came up with is their usukuchi soy sauce with koji. The aroma of this brew is of dark caramel and malty with a slight funkiness. The taste is this sweet rich toasty umami that actually is nicely balanced, which makes the overall brew mild and not as salty as traditional usukuchi shoyu.
It works very well on top of some wonderful tofu. Surprisingly, even though this is an usukuchi soy sauce, we’d even recommend dipping sashimi in it because the koji adds balance & character that works really well with raw fish.