Sakurakaneyo Kanro Sweet Shoyu (サクラカネヨ 甘露)

The story behind it

Shoyu in Kyushu is sweet. Everyone is surprised the first time. Satsuma was Japan's gateway for sugar, and there, sweetness was how you showed hospitality.

Kanro, made by Yoshimura Jozo since its founding in 1927, is the definitive Kagoshima sweet shoyu. Built on kiage (raw, unpasteurized shoyu) aged for more than a year, it is thick, concentrated, and very sweet. In Kagoshima homes, this flavor sits beside the sashimi and the simmered pork as a matter of course.

Pair sweet shoyu with fatty bonito or yellowtail and you understand how generous the Kyushu table is. A flavor you could once only meet while traveling, now at your own table.