Huy Fong: Right at first, you're struck by the intense flavor of Huy Fong's Sriracha. There's almost a kind of umami nuttiness to it -- slightly sweet with a hint of garlic on the back of the tongue. Tangy.
Musashi: It has an earthier flavor and tastes more natural because of the presence of cabbage and plenty of garlic. Also, it has more of a fermented taste than Huy Fong's Sriracha, possibly due to the rice vinegar.
Almost nothing can beat Huy Fong's piquant sugariness on just about anything -- its versatility is its strength. But Musashi's Sriracha has a completely different formula and taste (from serrano peppers to mellow brown sugar), and we're really eager to see what people can do with it.
Huy Fong: Since the sugar content is more upfront, the heat is a bit nullified. It's spicy, don't get me wrong... but only at first, and the tanginess has more of a presence than the heat.
Musashi: While not incredibly spicy at first, it certainly packs a punch that can be felt after successive bites. It's more of a slow heat that gradually builds and stages a conquest of your tongue.
The challenger overcomes the incumbent, just like every election ever (just kidding).
Huy Fong: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite, xanthan gum
Musashi: Green serrano peppers, garlic, rice vinegar, brown sugar, salt, xanthan gum, red cabbage juice, turmeric, sodium bicarbonate, glycerin
Not only does it have more ingredients, which make for a more varied flavor profile, but Musashi's Sriracha is also more full-bodied and spicy, owing to its natural pedigree and the presence of some primo veggies.