Our soy sauce, chosen after much research, is made in Japan by a family that has been in the business for nearly a century. Fermentation owes much to KOJI, rice fermented with Aspergillus oryzae spores. This allows the product to reach its highest quality in flavor and aroma. Slow fermentation without the use of additives allows to obtain as a result an ARTISAN and high quality product

The process begins with steaming the Soybeans (entirely produced in Japan). This is then fermented along with the roasted grain. This fermentation together with KOJI, allows to have Soy Sauce after 18 months and different seasonal changes that give Soy Sauce different characteristics from each other.