Shoyu soy sauce 25% less salty 0.48L

The wheat that gives shoyu its milder taste in combination with soybeans is finely roasted before fermentation. Soybeans and wheat are skilfully fermented for the first time to give Koji. A second fermentation of 6 to 12 months is done in vats at controlled temperature. 2 phases of fermentation are mastered there to obtain the best aromas and nutritional qualities. water, non-GMO** soybeans* 20%, wheat* 16%, sea salt, ferment (Aspergillus orizae). * Product from organic farming. ** In accordance with the regulations in force on the organic production method.