Haku Matsutake Shoyu is a truly extraordinary expression of the progressive next generation of shoyu masters from Kyoto Prefecture, following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestors' approval. Haku Matsutake Shoyu from Japan is made by infusing matsutake mushroom stems into shiro shoyu—a light, subtly sweet variety of soy sauce with a higher wheat content and mellow golden color—so the mushroom flavor really stands out. The resulting shoyu is earthy, balanced and lightly woody, with a strong mushroom flavor.
These master craftsmen have perfectly paired the individual qualities of shoyu and matsutake to create a symphony of flavors unrivaled by any shoyu today. Complex aromas of earthy must, leather, fermented soy beans and white pepper are present on the nose, while flavor notes of savory, umami, fungal and hints of pine fill the palate. Used in Japan as a finishing shoyu or as a stand-alone ingredient, Haku Matsutake Shoyu stands out among Japan's great shoyus.