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Naturally fermented in a wooden tank, this additive-free koikuchi soy sauce has the aroma of cedar and an extra robustness. The manufacturer Yamahisa says that artificially-made mass produced soy sauces never have these features.
Keiko Kuroshima, Japan’s first female soy sauce sommelier, recommends this organic JAS-certified soy sauce for organic-focused consumers. This sauce is brewed using a 400-year-old method over two summers.
It can be used for general cooking or as a condiment.
It is best used for baked meats, fish, and root vegetables to create a delicious taste.
- Net contents: 500ml
- Ingredients: Organic Japanese soybean, organic Japanese wheat, solar salt
- Potential allergen: Soybean, wheat
- Made in Japan
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