Aged organic yui soy sauce - 300 ml - Adachi Jozo
Soy sauce, miso, vinegar, mirin, sake - the basic condiments of Japanese cuisine. All fermented condiments are produced through the power of microorganisms such as lactic acid bacteria and yeasts. Kioke shoyu is a high-quality soy sauce true to the traditional production method.
Soy sauce is a fermented product, so a brewery must maintain a favourable environment for the growth of koji cultures, active bacteria and fungi. Since the microbial terroir of each brewery is different, a myriad of umami compounds develop, as in fine wine and whisky. This results in a diverse range of soy sauces. Kioke shoyu is a high-quality product, like an expensive wine, with a rich palette of flavours.
Kioke soy sauce is fermented using seasonal temperature variations. This soy sauce is certified organic, aged for at least 14 months in wooden barrels and packaged in an elegant gift box with the number of the barrel in which it was produced and aged.
Made in Japan.
Aged organic yui soy sauce - 300 ml - Adachi Jozo
€13.63
€45.43 / l
ADA-2518112
Soy sauce, miso, vinegar, mirin, sake - the basic condiments of Japanese cuisine. All fermented condiments are produced through the power of microorganisms such as lactic acid bacteria and yeasts. Kioke shoyu is a high-quality soy sauce true to the traditional production method.
Soy sauce is a fermented product, so a brewery must maintain a favourable environment for the growth of koji cultures, active bacteria and fungi. Since the microbial terroir of each brewery is different, a myriad of umami compounds develop, as in fine wine and whisky. This results in a diverse range of soy sauces. Kioke shoyu is a high-quality product, like an expensive wine, with a rich palette of flavours.
Kioke soy sauce is fermented using seasonal temperature variations. This soy sauce is certified organic, aged for at least 14 months in wooden barrels and packaged in an elegant gift box with the number of the barrel in which it was produced and aged.
Made in Japan.
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