Kinbue Soja Sauce 20 liters

Koikuchi soy sauce is produced using the honjozo method, in which roasted wheat and steamed soybeans (in a 1:1 ratio in the case of koikuchi shoyu) ferment for at least six months before being pasteurised and filtered, then aged or bottled and sold.

The longer the fermentation period, the more the proteins are broken down, which further enhances the dark brown colour and complex aromas. Koikuchi shoyu uses a longer fermentation period to achieve its dark colour and bring out its strong flavour and rich aroma.

Koikuchi sauce is characterised by a more dominant flavour and a more aromatic aroma, and impresses with its balanced saltiness and strong umami taste, refreshing acidity and unique ability to be both sweet and subtly bitter.

As a seasoning, koikuchi soy sauce plays an important role in the overall flavour and presentation of the dishes it accompanies.