The Spring 2025 Original and Green Chile Cedar soy sauces are shipping now! The Cara Cara Chile is in the last stage of production and should start shipping March 29th.
Shipping will begin between March 24th-31st, 2025.
This flavored variation of the Finishing Sauce combines two long-held loves of mine: roasted green chiles from Hatch, New Mexico, and the earthy twang of the Cedar tree. What does it taste like? Imagine soaking a cedar plank in salt water, using it to roast a Bristol Bay sockeye salmon, marinated in our Finishing Soy Sauce and topped with a roasted green chile salsa. That, my friends, it the essence of this release (but without the salmon!). The smell is green chile forward, with the cedar riding in the backseat. Made for fish, fantastic in ramen...do yourself a favor and use it to dress a fried egg on toast.
* The green chile microparticles in this sauce may settle when not in use. Just swirl the bottle to mix before using.
About The Finishing Sauce
This is an unpasteurized traditional soy sauce that is lighter in color than store-bought soy sauces and noticeably less salty, made with only four ingredients. It is aged for a minimum of six months in a water and kosher salt brine, allowing the combination of organic soybeans and hand-toasted wheat inoculated with a strain of Aspergillis Oryzae from Japan to develop an umami flavor that is unlike any commercial soy sauce.
This batch of 2024-2025 sauce goes back to a fermentation method I first used in 2023. I had moved to a less-oxygenated environment in 2024, which added some fruity notes but reduced the overall umami goodness. My lead fermenting vessel Roy lovingly massaged the moromi (soybeans, ground toasted wheat, koji and salt water) in his belly (a semi-closed environment) for 6 months. Pressing was done by hand utilizing the pressure of a 3-ton hand operated cider press. This becomes my Original Finishing Sauce, which is used as the base for my infused varieties.
