This beautiful, red-colored, thick liquid is produced in very limited amounts in the Bay Area. With a fruity profile and piquant bite from tangy red shiso leaves, it's a versatile condiment that lends a unique complexity to savory dishes.

Use it like you’d use soy sauce or aged balsamic, or as a finishing condiment over vegetables, meat, or fish.

Keep in a cool place and avoid direct sunlight to retain its beautiful red/pink hue.