The Usukuchi light soy sauce is made by the Daikō Shōyu brewery in Kinomoto, Japan since 1852. It has been aged 6 months years in Japanese cedar barrels to keep a light colour which will not stain your dishes while giving a deep and salty umami undertone. Tasting notes This amber color soy sauce with gold and brass reflections is characterized by aromas of mushrooms, nori and light caramel. On the palate, the attack is very salty and tangy. It has a long thick and sweet finish marked with macadamia aroma. Uses It is an excellent substitute for salt in your recipes, its light color does not affect the color of your dishes. It goes well with Western cuisine because its taste and aromas are not at all reminiscent of the commercial soy sauce that is associated with Asian cuisine. Use it in your omelets, your risottos, your sauces and your broths.