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Made to a 500-year-old recipe using traditional processes and equipment, it is naturally fermented and aged in cedarwood kegs over two summers. It has an award-winning flavor that's rich, full-bodied, complex, and concentrated but never overpowering. It's perfect as a dipping sauce, traditional accompaniment to sushi and sashimi, and as a condiment to give depth of savory flavor to salad dressings, marinades, sauces, stir-fries, and cooked vegetable dishes. 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