Where there’s smoke...

...there’s this fancy-pants soy sauce. It started out as shoyu by famed maker Yamato Soy, aged for a year in Kanazawa, Japan. Then, BLiS brought it over to the States to give it the final flourish: a year of aging in maple-cured bourbon barrels, followed by several days of smoking with Michigan cherry wood. The result is a smoky soy sauce that’s got hints of chocolate, vanilla, and oak—plus plenty of umami for good measure.