Soy Sauce (Selection by Ryoko Sekiguchi)

Soy Sauce (Selection by Ryoko Sekiguchi)
Ingredients: *Soybeans, *wheat flour (gluten), salt.
A well-balanced artisanal soy sauce with beautiful complexity.
Long fermentation.
Novelty
€24.00 50 cl

Recommendations

A natural soy sauce with no additives that stands on its own. No need to add salt or sugar.
  • Allergens *soy, *wheat (gluten)
  • Origin Japon, Maison Nakahatsu
  • Storage / Use In a cool, dark, dry place.
    Refrigerate after opening.
€48 / kg

The words of Mathilde Rœllinger

This soy sauce is the result of the artisanal work of a couple passionate about fermentation.
The soy sauce is produced in Kanazawa in an ancient house built in 1896 that used to be a sake brewery. The soybeans and wheat selected to make the soy sauce are grown locally.

Story

Behind this soy sauce lies a long fermentation of 40 months. These producers make their own koji. This practice is becoming rare and is gradually disappearing.

This couple taught me a lot about soy sauce and fermentation in general.

I was deeply moved by their genuine passion to make a good product. A product which is above all, good for health.


— Ryoko Sekiguchi




Nutritional information per 100 ml:
Energy: 76 kcal
Protein: 8.5 g
Carbohydrates: 10.5 g
Fat: 0 g
Salt: 15.9 g