Haku Iwashi Whisky Barrel Aged Fish Sauce

Description

Subtle and refined, this delicate and fundamental ingredient of Japanese cuisine is crafted following 400 year old ancestral methods aging the Iwashi sardine from the Sea of Japan for two years and then refining and aging it again for twelve months in Japanese whisky barrels. This process yields a more mellow, delicate textured, flavor profile with understated sweetness.