Dark Soy Sauce (Koikuchi Shoyu) SHOVELS and cherries from the Cabernet

and cherries from the Cabernet Sauvignon grapes

The fluted edge creates a very well defined

the tapered sides allow for easier stirring and the wide top promotes fast evaporation

This axe is specially made for the hunter and is ideal for the butchery of your catch in the field

resinous wood such as pine and eucalypts

Dark Soy Sauce (Koikuchi Shoyu) SHOVELS and cherries from the CabernetThis handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water. It contains no preservatives or additives. Soy sauce can be divided into two types: Koikuchi and Usukuchi. Koikuchi directly translates as strong flavour, meaning it has more depth and umami than Usukuchi soy. This makes it perfect for dishes that require strong flavours or thick sauces. Usukuchi, on the other hand, is