+Kinbue Soy Sauce 1.8lt, ea

Koikuchi soy sauce uses honjozo production method, whereby roasted wheat and steamed soybeans (in a 1:1 ratio in the case of Koikuchi Shoyu) ferment for at least six months before being pasteurized and filtered, then aged or bottled and sold.The longer the fermentation, the more the proteins are broken down, which further accentuates its dark brown color and complex flavors. In the case of Koikuchi Shoyu, a longer fermentation period is used to produce its dark color and bring out its strong flavor and rich aroma.

Characterized by a more dominant flavour and more aromatic aroma, koikuchi sauce stands out for its equally moderate saltiness and strong umami flavor, refreshing acidity and uncanny ability to be both sweet and subtly slightly bitter.Used as a condiment, koikuchi soy sauce plays a more important role in influencing the overall taste and presentation of the foods it accompanies.