Five-year soy is syrupy, aromatic, and low-volume seasoning. For otoro or uni, dip the tip of a brush and swipe the fish once—no pooling. The extended kioke aging softens salinity and amplifies caramelized amino acids, so you get mid-palate depth without masking the fat.
Serve the soy at room temperature. Cold dulls aroma; warm soy can go bitter. If you’re plating chirashi or handrolls, paint the rice lightly instead of the fish to keep surface sheen while avoiding dominance.
Pair with dry sake or clean sencha to keep the finish sharp. Anything sweeter will compete with the soy’s aged sugars.