Product: soy Sauce
Feature: natural fermentation
Country of production: Japan
General information: soy Sauce, natural fermentation carried out according to the traditional method with local raw materials. The ingredients include whole soybean, wheat, salt and rice produced in Fukui prefecture and the local water. It is produced naturally for approximately one year with a special process without artificial additives.
More than 300 different types of amino acids and other components that are naturally produced by the action of the mold koji during a long process of fermentation of the Moromi, a mixture of raw materials is not refined and free of bacteria. A soy sauce, natural fermentation, this soy sauce is traditional and genuine, characterized by his profound koku (taste), soft taste and a slight aroma of soy, which can never be produced by artificial flavorings.
We want to wish our clients to experience the true taste and flavor of the original are derived from such raw materials with this special soy sauce. Soy sauce, natural fermentation is not suitable for mass production because it requires a lot of commitment and time. It is said, therefore, that a mixture of soy sauce, as this is not almost produced and has a share of less than 1% of the total annual production of soy sauce in Japan..
Content: 500 ml
Ingredients: whole Soybean, wheat, salt, rice koji, the lees of sake (NOT CONTAINS COLORANTS-PRESERVATIVES-ARTIFICIAL FLAVORS OR ALCOHOL)
Storage: cool and dry Place away from direct light