Usukuchi Shoyu

Ingredients: Spring water, soybeans, wheat, sea salt, Aspergillus sojae
Maturation: Fermented in oak barrels, bourbon preset
Fermentation period: 12 months
Properties: Gluten-free, vegan, unfiltered, not pasteurized
Shelf life: Stored refrigerated for 6 months
Weight: 100ml

With strong umami flavours and salty undertones, it delivers the same flavours as darker soy sauces, without the heaviness of taste. It is a complementary addition to most meals, revealing unique elements in well-known classics or adding depth to those dishes which need a kick. This product is naturally fermented over the course of 12 months in oak barrels preset with bourbon, allowing this sauce to reveal its full smoky taste. 

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.