Mizutani Shoyu – Hi Bi Kore Kojitsu – Koikuchi soy sauce 300ml

The soy sauce ferments in the naturally changing climate of Shiga Prefecture. It takes about 18 months to mature, with two summers and one winter passing. This Koikuchi Shoyu is made using traditional methods and has a beautifully balanced taste. ✔️Soy sauce aged in wooden barrels (Kioke) ✔️ Aged for 18 months ✔️ Dark soy sauce (Koikuchi) ✔️ Full of umami ✔️ Traditional production Ingredients: Water, SOYbeans, WHEAT, salt. Contents: 300ml Origin: Japan.