Haku Japanese Whisky Barrel Aged Fish Sauce
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.
Shipping & Returns
Cannot be shipped to U.S. Territories or P.O.Box/APO/FPO/DPO addresses.
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
No food processor needed.
Summer (pasta) lovin'.
From chimichurri to pesto to aji verde.