Crafted by the 3rd generation of a family with over 100 years of soy sauce-making heritage, this premium soy sauce follows traditional fermentation techniques and is carefully brewed for three years. Made from organic soybeans and wheat and naturally fermented with Aspergillus oryzae. The first extraction, often considered the very best drop, delivers a deep, natural umami that is 6 times more intense than regular soy sauce. Free from any chemical additives, it brings an unmatched, pure taste to elevate every meal and provide a safe, exceptional dining experience.

How does soy sauce get its flavor?

• The unique flavor of soy sauce is made up of five tastes: bitterness, saltiness, sourness, sweetness, and umami. These tastes are formed naturally during the fermentation process of soybeans. Aspergillus oryzae breaks down the proteins in soybeans into over 20 types of amino acids, with umami flavor coming from these amino acids.
• The umami specifically comes from the breakdown of soybean protein into amino acids by enzymes from the microbial community.

Ingredients: WITHOUT SUGAR, organic soybean, organic wheat flour, organic + biodynamic lake salt, Aspergillus Oryzae and filtered water.

Vinegar is an acidic liquid produced through the fermentation of ethanol by acetic acid bacteria. It is used in cooking not only for its flavor qualities but also for its chemical properties. It can be made from a variety of base ingredients that contribute their own unique characteristics to the vinegar and add extra flavour and vibrancy to foods they are used with.

Vinegar comes from a fermented liquid. Over time, when natural-occurring bacteria called acetobacters combine with oxygen in the fermented liquid, it creates acetic-acid, also known as vinegar. Some people believe that vinegar was first discovered by accident when a barrel of wine was stored too long and turned sour. In fact, the word vinegar is derived from the French word, vin aigre, which means “sour wine.”