Field Notes
Shogun Sauce — craft, fire, precision.
Lessons from Saitama: wooden kioke barrels, living cultures, and how to season steak, sushi, and smoke with restraint.
Field Notes
Lessons from Saitama: wooden kioke barrels, living cultures, and how to season steak, sushi, and smoke with restraint.
Wooden barrels, living cultures, disciplined sourcing, and techniques for fire, rice, and raw fish.
Shogun Sauce rests in handmade kioke cedar barrels for two years to build deep umami without excess salt.
House microorganisms survive in cedar staves, creating layered aroma you can’t fake with steel tanks.
Exceedingly rare organic soybeans, local spring water, and Izu Oshima sea salt form the foundation.
Season steak, sushi, and live fire dishes with drops, not drizzles—barrel depth means less volume.
Ember Smoke and Five-Year Reserve expand the palette for brisket burnt ends and otoro alike.
Guides for Wagyu finishing, sushi brushing, and smoked glazes are built into every release.