Gluten-free Soy Sauce, made with Japanese ingredients, by artisans with experience for more than eighty years. 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.

Slow fermentation without the use of additives allows to obtain as a result an ARTISAN product of great quality.