This Premium Soy Sauce has been handmade without adding preservatives, chemical flavor enhancers, mold inhibitor, coloring or added alcohol. Natural Yeast growing in the 170 Year old brewing room, gives this soy sauce a unique yeasty, floral, salty, fresh and umami flavor, which you have never experienced before. Serve with fatty Tuna, mackerel, grains, pulses and combine with Kombu extract and Nordisk Rapseeed oil.
Yuasa is the birthplace of shoyu in Japan, brought from China by a Buddhist monk during the 13th century. The town taught the rest of the country how to make it, and soy sauce is now a global product.See all ingredients
The wooden vats contain original probiotic bacteria and koji strains that are unique to the facility. This gives Kadochos shoyu its distinct flavor.