We are offering the finest traditionally brewed shoyu and tamari aged in wooden cedar kegs for 18 months or more. These natural soy sauces employ the use centuries-old method of natural fermentation involving a special (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches fats into easily absorbed amino acids, simple sugars and fatty acids. The use of whole, premium ingredients and unhurried, natural aging in seasoned wooden casks give our soy sauce depth of character and health benefits that can not be duplicated by accelerated, high temperature incubation in plastic, stainless steel, or fiberglass tanks. No extra alcohol is needed or added, unlike a pop "natural" soy sauce made in the U.S. which requires additional alcohol to stabilize their product.
Uses: Use this outstanding and versatile seasoning to enhance the flavor of almost any food, including vegetables, grains,soups, sauces, salads, and fish.
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