Japanese soy sauce, fermented for 9 months, gluten-free.
This soy sauce is made by our experienced Japanese producer of soybeans, koji (fermentation starter), shochu (a rice-based sake distillate) and sea salt. The ultimate goal is to balance the taste of the sauce so that all five flavors return. This takes place during a fermentation period that lasts 9 months. This is a very good gluten-free sauce that takes every oriental and European dish to the next level. Use it in marinades, sauces, (miso) soups and sauces.
Ingredients: water, SOY beans*, sea salt, salted shochu* (water, rice*, salt, koji ferment), koji ferment (Japan)
*-biologically controlled cultivation
Average nutritional value per 100g
Energy value 315kJ / 74kcal
Fat 0.2g
saturated fatty acids 0.0g
Carbohydrates 8.3g
of which sugar 3.4g
Fiber 0.0g
Protein 9.8g
Salt 14.5g
Sodium 5800 mg
After opening, store in the refrigerator until the expiration date.
Made in Japan