MATURED SOY SAUCE 3 years
This soy sauce is a koikuchi sauce.
It has been fermented naturally, without additives, and matured for 3 years in Japanese cypress barrels.
It is made with Japanese soybeans and wheat and sun-dried salt.
A typical taste of koikuchi sauce: deep, long, round and very rich in umami.
It can be used in all your preparations often as a substitute for salt, it is preferable to use it as a finishing touch (e.g. for sushi, sashimi or salad dressings) and not for cooking, considering the high quality of this product.
Store in a cool, dry place away from light.
Refrigerate after opening.
Available in 150 ml bottles.