Soy sauces Shoyu and Tamari

A range of soy sauces made according to the traditional Japanese method since 1948.
Our partner, a specialised producer renowned in Asia for the quality of its soy sauces, is established on the East Coast of China on Bohai Bay. The soybeans used are grown in the same region. Its technological and organic quality are carefully controlled as well as the absence
of GMOs.
The wheat that gives the shoyu its milder taste in combination with the soybeans is finely roasted before fermentation.
The soybeans and wheat are fermented a first time to give the Koji. A second fermentation of 6 to 12 months takes place in a temperature controlled vat. Two fermentation phases are controlled to obtain the best flavours and nutritional qualities.

Shoyu Grand cru :

• The classic premium soy sauce, richer in flavour and milder in taste.
• Available in 0,48L - 1L - Individual pod (8ml) - 5L - 10L

Shoyu Grand cru 25% less salt :

• A premium soy sauce in a reduced salt version.
• Available in 0,48L

Intense Tamari :

• A powerful taste rich in umami flavour. Pure soy, gluten free.
• Available in 0,48L - 1L - 5L - 10L