When even premium fish sauces like Red Boat won’t do, consider Haku.
Haku Whisky Barrel Aged Fish Sauce is master-crafted following ancestral methods dating back to the edo period.
Using only the Iwashi sardine, which is much bigger and fattier than its Mediterranean counterparts, Iwashi fish sauce is first aged 2 years before it is further refined and aged an additional 12 months in Japanese whisky barrels.
This expensive process yields a mellow, delicate texture and deep brown color, with subtle, refined umami flavors and understated sweetness.
Haku has created the quintessential luxury finishing sauce. Absolutely intriguing.