Dark soy sauce matured in a Cedar vat

This soy sauce is fermented and aged in a cedar vat using whole soybeans from Kyushu and wheat from Kagawa and Hokkaido as the main ingredients. It's of the Koikuchi type (dark soy sauce) and can be used for cooking in general. It can also be enjoyed purely, i.e. purred over tofu or a bowl of noodles.