One taste will change your entire perception of soy sauce.
Kioke Shoyu "Tsuru Bishio" Soy Sauce is nurtured by the climate. Koji mould, along with a variety of different bacteria and yeasts, combine to produce the complex flavouring. The aroma contains over 300 different ingredients.
The optimal balance of bacteria for soy sauce brewing has been maintained over 200 years and Yamaroku continues to protect the wooden barrels in their breweries, and this is what gives their soy sauce its unique flavour.
First prepared in the Winter, fermentation flourishes in the Spring and Summer, and it finally matures in the Autumn. The entire process takes one to three years to complete depending on the changes over four seasons.
Ingredients: Water, Soybean, Wheat, Salt
Refrigerate after opening. Vegan.