Ingredients: Spring water, buckwheat, sea salt, Aspergillus sojae.
Maturation: Fermented in oak barrels, prefilling of rum, single cask
Fermentation time: 4-6 months
Properties: gluten-free, vegan, unfiltered, not pasteurized
Shelf life: refrigerated for 6 months
This Soba Shiro Tamari has a bright and fresh flavour. It is naturally fermented for 4-6 months in oak barrels preset with rum, allowing it to acquire its distinctive taste while maintaining its white colour and light aroma. It’s a perfect companion to vegetable, chicken, egg and seafood, adding a new dimension to the dishes.
It is made by Mimi Ferments, an independent Berlin-based producer of hand fermented soy sauce and miso, using only the finest organic soybeans. Due to the different fermentation times, these products not only develop different colours, but also a variety of unique flavour tones. They are loved and used by many Michelin star chefs and can now become a magic ingredient in your own culinary creations.
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