Barbecue sauce in shochu

Shochu maker is based in Miyazaki prefecture, region where most shochu is produced in Japan. This shochu is produced in a region that has chosen to grow sweet potatoes adapted as terroir to make the most of the characteristics of the Shirasu plateau, which is not conducive to rice production.

You'll be flattered by ginger aromas. Palate is rich, balanced, fruity, sweet, with notes of reduced broth. Alcohol flavors are subtle, umami omnipresent. This sauce is the perfect accompaniment to tartar meats, grilled duck, chicken, pork, pasta, potatoes, woks and boiled vegetables.

How to enjoy Japanese-style barbecue sauce:

Japanese-style yakiniku (meat barbecue) is a meal accompanied by a barbecue sauce using Umami. It's a "luxurious" accompaniment to the Japanese experience, used as a base for meat (beef, pork, chicken). This versatile seasoning is in fact one of the "secret flavors" that accompany Japanese table (e.g. vinaigrette for vegetables, secret flavor for soups, etc.) It is also a universal seasoning in Japanese "Izakaya" style. Made especially to order, this sauce is made without additives to balance the various umami elements, saltiness and acidity. This Hayakawa barbecue sauce is a special product with a natural flavor.