It is not pasteurised
Country of production:
Usually the soy sauce that is naturally produced is pasteurized, in order to intensify the color, flavor and aroma. This soy sauce nama, however, is not pasteurized, so it is characterized by a sweet smell and taste, and has a rich color and clear. This variety is of the type marudaizu (soybeans of high quality and has a delicate sweetness and rich flavor that comes from these soybeans special. The new container used was developed by from kikkoman, and adopts a cap of the non-return valve which allows the soy sauce to be poured but does not allow air to enter. Without exposure to air, the soy sauce can be preserved for a maximum of 90 days after opening, and therefore retains its fresh color, taste and aroma.
Mode of storage:
A cool, dry place away from direct light
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