Soy sauce 0.15L

A range of 3 naturally fermented soy sauces, made according to the Japanese method since 1948 and certified organic and vegan, in 0.152L format: - Shoyu grand cru - Shoyu 25% less salt - Intense Tamari Shoyu grand cru: The classic premium-made soy sauce, rich in flavor and milder in taste. A classic soy sauce called “shoyu” made according to the traditional Japanese method for consumers who appreciate the classic sweet and umami flavor of soy sauce, in a vintage version.   Manufacturing: Soya and wheat are expertly fermented the first time to produce Koji.   A second fermentation of 6 to 12 months takes place in vats at controlled temperature.   2 fermentation phases are controlled to obtain the best aromas and nutritional qualities.   Depending on the fermentation settings, different aromatic compounds are obtained.   No preservatives or additives are used to produce our soy sauce!    Shoyu 25% less salt: A premium soy sauce in a reduced salt version. A low-salt soy sauce made using the traditional Japanese method, allowing consumers who are most concerned about their salt consumption to reduce their daily sodium intake.   Manufacturing: Soya and wheat are expertly fermented the first time to produce Koji.   A second fermentation of 6 to 12 months takes place in vats at controlled temperature.   2 fermentation phases are controlled to obtain the best aromas and nutritional qualities.   Depending on the fermentation settings, different aromatic compounds are obtained.   No preservatives or additives are used to produce our soy sauce!    Intense Tamari: A powerful taste, rich in umami flavor.   This is a concentrated soy sauce called “tamari” made using the traditional Japanese manufacturing method, for those looking for a powerful taste and a stronger umami flavor, gluten-free.   Manufacturing: The soya is expertly fermented the first time to produce Koji.   A second fermentation of 6 to 12 months takes place in vats at controlled temperature.   2 fermentation phases are controlled to obtain the best aromas and nutritional qualities.   Depending on the fermentation settings, different aromatic compounds are obtained.   No preservatives or additives are used to produce our soy sauce!