I would imagine one spout pours faster than the other so you can get a little less using one side than the other. But I’ve never seen this myself so it’s just a guess.
Or maybe because it’s entirely enclosed, one is so air can get in and it pours cleanly instead of bubbling out.
Heh. It’s a idiot proof–okay maybe not completely–method to limit a pour. Prevents those idiot moments when you pour more than you wanted; like when you have a very nice–expensive bottle of Shoyu or Tamari.
Please don’t touch the spout on these in restaurants. If it’s your personal one, fine. But don’t do this to public ones please. Outside is dirty enough.
I would imagine one spout pours faster than the other so you can get a little less using one side than the other. But I’ve never seen this myself so it’s just a guess.
Or maybe because it’s entirely enclosed, one is so air can get in and it pours cleanly instead of bubbling out.
Definitely for airflow.
Heh. It’s a idiot proof–okay maybe not completely–method to limit a pour. Prevents those idiot moments when you pour more than you wanted; like when you have a very nice–expensive bottle of Shoyu or Tamari.
You use your finger on one side to affect the flow rate.
How do you agree what side to modulate airflow? They look identical, and swapping sides to put your grubby fingers would be gross.
And now think about these bottles sitting on the table at tons of asian restaurants.
Please don’t touch the spout on these in restaurants. If it’s your personal one, fine. But don’t do this to public ones please. Outside is dirty enough.
This is what I was told as well.