Intense Tamari Soy Sauce 0.48L

The soy is skilfully fermented for the first time to give the 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* 35%, sea salt, ferment (Aspergillus orizae). * Product from organic farming. ** In accordance with the regulations in force on the organic production method.