Haku Japanese Whisky Barrel Aged Fish Sauce
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When “fishy” is a good thing.
This heritage fish sauce is crafted using only salt, sugar, and large, fatty sardines from the Sea of Japan, and follows methods that date back to the Edo period some 400 years ago. The sauce is first aged two years before it’s then aged for 12 months in Japanese whiskey barrels, which helps create a more mellow (i.e. less “fishy”) flavor with a nuanced, understated sweetness that makes it a perfect finishing sauce to any dish.
Details & Materials -
Anchovy, salt, sugar.
Each bottle is 3.5" W x 6.75" H with a cork top closure and contains 375 milliliters or 12.6 ounces.
Care & Notes -
Store at room temperature. Refrigerate after opening.
Meet the Maker
They started out as mushroom foragers. Now, Mikuni Wild Harvest owners Tyler Gray and brothers Tim and Gord Weighill are purveyors of organic, sustainable foods coveted by celebrated chefs like Mario Batali and David Chang, and they're raising the bar in kitchens across the country.View Full Profile
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