ARTISANAL SOY SAUCE: Experience the deep umami flavours, rich aromas and one of a kind amber hue of real shoyu soy sauce. It is also called ‘Koikuchi-style’ sou sauce.

100% NATURALLY BREWED & AGED: A finishing soy sauce, contains 50/50 wheat from MP and soybeans from hills of Uttarakhand and is naturally fermented and matured for 15+ months. The flavour of this naturally fermented and matured shoyu is light on the palette, yet adds unbelievable depth, delicious complexity and mouth-watering character to any dish.

The result is a lot of soy sauce that vaguely resembles the taste of real soy sauce, and is made in the span of a few hours. Real shoyu takes months, even years to be made fresh. Just four ingredients and a bit of Koji are nurtured and stirred anywhere between 6 months and three years, allowing the enzymes in the mould to break down the proteins, carbohydrates and fats in the ingredients into complex umami flavours and deep, rich aromas. This natural process yields completely different results that are just impossible to replicate with chemicals.

STORAGE: Keep it in the fridge upon arrival. It will be absolutely fine during shipping and in-transit for a few weeks. This is a naturally fermented product without added preservatives. In hot conditions, the shoyu can start to evaporate in the bottle. This creates fresh water molecules in the empty space allowing sneaky little yeasts to pop up. These are not harmful, just annoying and can easily be strained out through a paper towel.

Ingredients: Soyabeans, Wheat, Himalayan Rock Salt, Koji